Hamburger Soup


hamburger soup

 I got this Hamburger Soup recipe from a well known weight loss center over 10 years ago.  Even though I no longer belong to them this recipe went straight into the keep pile and I’ve made it several bazillion times since.

It’s definately one of my all time favorite soups ever!  It’s a tomato and beef broth based soup that’s loaded with veggies, ground beef and some barley.  It is a meal in itself!  It comes together fairly quickly for a soup recipe and now that Fall is here again it’s made it’s way back into the Thursday Night Soup and Salad rotation.

The best part is you can substitute any vegetables to your liking.  Don’t like mushrooms?  omit them… love carrots?  add more.  Just keep the measurements the same as the barley starts to soak up some of the liquid as it’s cooking.

As usual, I used all organic ingredients when available.  I hope you did too!


Hamburger Soup



  • 1 lb ground beef, preferably organic, grass fed
  • 1 medium onion, diced
  • 1 cup carrots chopped
  • 3 stalks celery chopped
  • 1 green pepper chopped
  • 1 cup fresh green beans, chopped
  • 1 cup mushrooms, chopped
  • 1 tsp minced garlic
  • 1 28 oz can crushed tomatoes
  • 1 10 oz can organic tomato soup
  • 6 cups organic beef broth
  • 3/4 cup barley


  1. Chop up the onion, carrots, celery, celery, pepper, green beans and mushrooms to bite sized pieces
  2. Pour a little EVOO to coat the bottom of a big stock pot and sauté the vegetables for approx. 3 mintues
  3. Add the garlic – stir for about 30 seconds
  4. Add the ground beef and continue to cook until the meat is browned. Drain if necessary
  5. When the meat is browned, add the crushed tom, soup and broth and bring to a boil
  6. Add the barley
  7. Lower heat and simmer 3-4 hours



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