Recipe Background
Simple Hamburger Soup combines classic flavors with comforting textures.
Simple Hamburger Soup brings together classic, familiar flavors with a comforting twist. As the beef sizzles and browns, its aroma melds seamlessly with the sharp, sweet scent of onions. This hearty combination forms the backbone of a soup that’s as satisfying to make as it is to eat. Each spoonful offers a little taste of nostalgia, with the tomatoes adding just the right amount of acidity to balance the richness of the broth.
Generous chunks of carrots and celery give the soup a delightful crunch, contrasting with the soft, tender barley. By slicing your vegetables thinly, they cook more evenly, resulting in a harmonious blend of textures. Thyme and pepper provide a gentle warmth, infusing each bite with subtle complexity that doesn’t overwhelm the essence of the beef.
As the soup simmers quietly on the stove, it invites you to take a moment for yourself—perhaps a rare luxury in a bustling day. The final sprinkle of parsley adds a touch of freshness, brightening the deep, savory flavors. Simple Hamburger Soup is a dish best shared around a table, where conversation flows as easily as laughter and warmth among friends or family.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium onion chopped
- 1 (28-ounce) can diced tomatoes undrained
- 2 (14.5-ounce) cans beef broth
- 1 cup water
- 4 celery ribs thinly sliced
- 4 large carrots halved and thinly sliced
- 1/2 cup quick-cooking barley
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 cup fresh parsley minced
Directions
- In a large saucepan over medium heat, add the beef and the onion and cook until the meat is no longer pink, breaking it up as you cook, about 5-7 minutes.
- Drain the fat from the saucepan.
- Stir the tomatoes, the broth, and the water into the meat mixture.
- Bring the mixture to a boil.
- Add the celery, the carrots, the barley, the thyme, and the pepper to the meat mixture.
- Reduce the heat to low and simmer, covered, until the vegetables and the barley are tender, about 10-12 minutes.
- Transfer the saucepan away from the heat.
- Stir the parsley into the soup.
- Let the soup stand for 5 minutes.
- Serve.
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