Hearty Hamburger Soup Recipe

We loved this soup! It's very easy to make, especially when you throw it all into the crockpot. I cooked it on high for 2 hours then turned it down to low for another 6...thanks for the great recipe!

My family really, really liked this soup. We prefer a heartier soup so I added more veggies, barley, and a couple potatoes. I was a little nervous when I first tasted the broth, about 30 min into the simmering. It was a tad bland. After reading a few reviews, I added a little garlic powder, onion powder and more salt (I used Low Sodium Beef Stock) and pepper and covered it back up and waited to taste it again after 1.5 hours. Perfect! All the flavors had had a chance to develop and it was delicious. This will be on the menu this fall and winter. Thanks for sharing!

I've made it excatly like the recipe and altered. It was very good as is but I think the changes I made make it even better. Boil the beef broth. In a seperate bowl add lean ground meat, 1 egg, 1/4 cup bread crumbs, a pinch of parsley, pepper, thyme. Make mini meatballs (bitesize). Add meatballs to boiling broth. When they float they are done. Add remaining ingredients and ADD 1 CAN TOMATO SAUCE. Simmer for 2 hours. The original recipe lacked presentation. It was something I would make for myself as a comfort food. With the changes I made I would definatly serve to company!

This was excellent and I had to alter the recipe because I did not have any barley, always have barley in the cupboard so I did not check...anyways I used a cup of brown rice in the last hour of cooking...it was great and had just a bit of bite to it. Come to find out my husband added a small pinch of crushed red pepper before I added the rice.

I made this soup for Friday night dinner and it was excellent. I didn't change the ingredients at all. The only thing I did differently was after browning the ground beef I took it out of the pot and poured out any grease. Then added a little bit of olive oil and sauted the carrots, onion, celery and garlic for about 5 minutes to soften. Then added back in the ground beef and the rest of the ingredients. I love making soups in the fall/winter and this one is a keeper. Thank you for sharing.

This is a great recipe. I like my vegetables a little chunky so I chopped the onions and carrots instead of minced. Other than that I followed the directions exactly. It is a nice thick and tasty soup. It also freezes very well.

Oh so yummy! My Mexican husband raved! Instead of the can of diced tomatoes I used Ro-Tel diced tomatoes with cilantro and lime juice. I also used all broth, no plain water. Will make again and again!

Very good and comforting! I only used 1 pound of hamburger and sauteed the onion and garlic while it cooked. We prefer a chunkier soup so I cut the carrots & celery into bigger pieces instead of mincing them. I also bumped the barely up to 1 full cup. Definitely let the soup simmer for the full amount of time. The flavors really come together then. It does make a thicker soup, but we actually liked it better that way. This is great for cold winter nights!

This is a great soup for a chilly evening or anytime that winter is getting you down. Other reviewers are right on with their comments about being able to add additional barley, other vegetables (sliced mushrooms for instance) and I used additional fresh garlic cloves (minced) and these just added to the great flavor. This recipe is certainly one to keep and keep coming back to.

Made it once — can’t wait to do it again.

This recipe was excellent followed it the first time to a T. This time I added a half head of diced cabbage to turn it into a really hearty meal.

Added a few red pepper flakes during cooking and a squeeze of lime after tasting again in my serving. I think the tomato soup. Makes. It a little on the sweet side. Recipe is a keeper however.

The only change I made was to leave out the parsley. This will defiantly become a favorite!

This recipe is foolproof and delicious.

We added macaroni instead of barley it was delicious

This is a variation of the hamburger "stew" my mother made back in the 1950s, and which has always been a favorite in my own household. I don't use condensed tomato soup or barley, and always add about twice as much diced potato as carrot for starch. This recipe looks a bit stingy with the amounts of veggie in the recipe--I use more of all 3 for this amount of ground beef. I also throw in small amounts of other veggies that may be lurking in my fridge or freezer such as bell pepper, green beans, corn, spinach or baby limas. That half can of garbanzos left over from a salad is another good addition, as is a dribble of red wine.

Great recipe overall. Family fav! Tweaked it for my family, included about 4-5 small red potatoes chopped about bite sized and a cup of elbow macaroni instead of barley. Cooked the potatoes, carrots and macaroni separately as they take long and I wanted this done quickly. I also used 2 oxo beef cubes in 6 cups of water. Boiled this separately as well then incorporated everything together after the beef was done and drained. I boiled the entire soup for about 10 minutes just to give the herbs and spices time to flavour up. Perfect ratio for a great soup! I’ve done this recipe twice and the husband says it’s getting better every time we make it. The kids demolish their bowls right away, too.

This is next-level cooking, lowkey.

Made this for a weekend treat, and it was a hit! Everyone loved it, and it was so easy to prepare. The flavors were perfectly balanced, and I didn’t have to do much at all. I’ll be keeping this recipe on hand for sure.

One of the easiest soups I've ever made! And it's almost done and smells and tastes delicious!! First time I've ever made soup with barley!