Hamburger Soup

Hamburger soup has become a favorite of friends and family over the years and with the cooler (and wet) weather this week, it seemed like a good time to make it.  This recipe does need at least two hours to simmer so plan accordingly.  I also like my vegetables a little more bite sized so cut yours the way you like them.  That said, it’s pretty easy to make and it freezes well.  Hamburger soup is from one of the Bridge cookbooks, from a group of Canadian ladies who played bridge together and then decided to write cookbooks together.  My mother introduced me to these cookbooks years ago and I enjoy cooking from them from time to time.  I have a few from their collection.

Credit:  The Best of Bridge, Royal Treats for Entertaining

Hamburger Soup

1 1/2 lbs. ground beef

1 medium onion (chopped fine)

1 28 oz. can tomatoes (I used diced)

2 cups water

3 cans beef consommé

1 can tomato soup

4 carrots (chopped fine)

1 bay leaf

3 sticks celery (chopped fine)

1/2 teaspoon thyme

pepper to taste

8 tablespoons barley

Brown meat and onions.  Drain well.  Combine all ingredients in large pot.  Simmer covered, at least 2 hours or all day.  Serves 10.