It’s approaching midterm time and thus I am preparing to be so busy with school work that I won’t be able to make home cooked meals. So I pulled out my family cookbook and decided to make my dad’s Hamburger soup, which I might add can be turned vegetarian by switching a few ingredients. In addition to this being a hearty soup it is also very freezer friendly, I just freeze portions flat in freezer bags, and just put in a pot to re-heat no added liquid needed.
A hearty soup perfect to warm you up from the chill of the day.
Can be made in a crock pot by just tossing all ingredients in it in the morning on low and cook for 8hours.
Can be made vegetarian by using veggie ground round instead of ground beef and vegetable broth and vegetable, herb or mushroom bullion cubes.
- 1 1/2 lb ground beef, browned and drained of fat
- 1 medium onion, diced
- 1 28oz can tomatoes
- 1 container chicken or beef broth
- 1 10oz can tomato soup
- 2 chicken or beef bullion cubes
- 3 or 4 carrots, peeled and chopped
- 8 tbsp barley
- 3 or 4 potatoes, peeled and cubes
- 2 or 3 celery stems
- 1/2 tsp thyme
- 2 tbsp parsley
- salt & pepper to taste
- 1 bay leaf
Brown ground beef and skim off fat, set aside beef to add to the soup later.
In a different pot boil barley, potatoes and carrots with enough water to cover everything. Once carrots and potatoes are tender enough to insert a fork relatively easily into them, then add the remaining ingredients to the pot and simmer for 30-40 minutes.
Serve and enjoy or let cool and freeze for later!
Happy cooking everyone!