Hamburger Soup has always been one of my favorites, and it's easy to see why! Made with hearty ground beef, tender carrots and barley, this soup is filling, satisfying and the ultimate comfort food on a chilly fall or winter day. It's simple to pull together, tastes even better when made ahead, and is perfect for meal prep, busy weeknight dinners or bringing to a potluck. It's one of those classic, comforting recipes you'll want to make again and again!
Why I Love This
- Minimal Prep: This recipe doesn't require a lot of chopping or vegetable prep making it quick to throw together and walk away while the stove does the work.
- Comfort Food: Maybe this recipe is just nostalgic to me, but to me, this recipe is the essence of a cozy, comforting meal that everyone always loves.
- Perfect Leftovers: This Hamburger Soup is one of those meals that's even better the second day making it perfect for leftovers or as a prep-ahead freezer meal.
Try my Sausage and Pepper Soup or my Chicken and Sausage Soup for more cozy fall meals!
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Ingredients
- Ground Beef - we use almost any form of ground beef or game meat (we have used ground moose here) for this recipe. I have never tried using ground turkey or chicken but I don't see why you couldn't, it just might have a slightly lighter flavor.
- Beef Consommé - this is basically like condensed beef broth which you can use instead. Simply add the equivalent amount of beef broth as the water and beef consommé combined and then omit the water.
- Canned Tomatoes - some call them diced stewed tomatoes - both work great.
- Tomato Soup - any brand is fine so long as it is plain, tomato soup.
- Pearl Barley - I think this is the yummiest part of the soup and adds a delightful tender, almost chewy texture.
See recipe card for quantities.
Instructions
Step 1: In a large soup pot or Dutch oven over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Drain excess grease if needed.
Step 2: Add the onions, celery and carrots. Cook until the onions soften and the vegetables have sautéed for about 5 minutes, stirring occasionally.
Step 3: Add the remaining ingredients and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, or until the pearl barley has opened up and is tender.
Step 4: Remove and discard the bay leaves. Ladle the soup into bowls and serve hot.
Hint: I like to simmer the soup with the lid off if I am planning to eat it that day (just check periodically to make sure you still have enough liquid for the barley to absorb) and with the lid on if I plan to store it. Simmering with the lid off allows the excess liquid to evaporate off, leaving you with a thicker soup. If you plan to store it, having the extra liquid is helpful as the barley continues to absorb liquid.
Substitutions
- Gluten-Free - you can replace the pearl barley with potatoes (use less liquid in this case), brown rice or quinoa and check to ensure they canned goods do not contain wheat.
- Low-Sodium - use low-sodium beef broth (substitute this for the beef consommé and water), canned tomatoes and tomato soup.
- Vegetarian - replace the ground beef with a plant-based beef, lentils or chopped mushrooms and use vegetable broth instead of beef consommé and water.
Variations
- Veggie Loaded - add green beans, peas, corn, diced potatoes or zucchini for extra flavor, texture and variety!
- Italian - sauté in some minced garlic with the veggies, sprinkle with a little Italian seasoning and serve with a touch of Parmesan cheese and croutons.
- Spicy - stir in red pepper flakes (a little goes a long way), a pinch of cayenne pepper or diced jalapeños for a little kick.
Serve this hearty soup with one of my many bread options: Cheddar Chive Biscuits, Skillet Biscuits, Rosemary Garlic Bread or Seeded Bread.
Storage
The first few days: Store leftover Hamburger Soup in a sealed container in the refrigerator for up to 4 days.
Freezing: This soup freezes so well! Store the fully cooled soup in an airtight container in the freezer for up to 3 months. Allow to thaw in the fridge when ready.
Reheating: You can reheat it on the stovetop or in the microwave using a microwave safe bowl.
Top Tip - Slow Cooking
Brown the ground beef in a skillet first, then transfer it to the slow cooker with the remaining ingredients. Cook on low for approximately 6-8 hours or until the vegetables and barley are tender. Check the barley toward the end of cooking, as slow cooker temperatures can vary.
FAQ
No! Pearl barley can be added directly to the soup. It cooks as the soup simmers, absorbing the flavorful broth and becoming tender. Follow the recipe's cooking time and check that the barley has opened up and softened before serving.
this soup pairs well with crusty bread, homemade biscuits, dinner rolls or a simple green salad. Garlic bread is another great option for soaking up the tomato-rich broth.
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Hamburger Soup
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
Description
Hamburger Soup has always been one of my favorites, and it's easy to see why! Made with hearty ground beef, tender carrots and barley, this soup is filling, satisfying and the ultimate comfort food on a chilly fall or winter day. It's simple to pull together, tastes even better when made ahead, and is perfect for meal prep, busy weeknight dinners or bringing to a potluck. It's one of those classic, comforting recipes you'll want to make again and again!
Ingredients
- 1 ½ pounds ground beef (or ground meat)
- 1 medium (~180 grams) onion chopped
- 4 (~230 grams) carrots diced
- 3 (~180 grams) sticks celery diced
- 2 cups (475 grams) water
- 3 (10.5-ounce) cans beef consommé
- 1 (28 ounce) can diced tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- ½ cup (115 grams) pearl barley
- 1 large bay leaf
- ½ teaspoon dried thyme
- 1 tablespoon dried parsley flakes
- salt and pepper to taste (about ½ teaspoon each)
Instructions
- In a large soup pot or Dutch oven over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Drain excess grease if needed.
- Add the onions, celery and carrots. Cook until the onions soften and the vegetables have sautéed for about 5 minutes, stirring occasionally.
- Add the remaining ingredients and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, or until the pearl barley has opened up and is tender.
- Remove and discard the bay leaves. Ladle the soup into bowls and serve hot.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
I like to simmer the soup with the lid off if I am planning to eat it that day (just check periodically to make sure you still have enough liquid for the barley to absorb) and with the lid on if I plan to store it. Simmering with the lid off allows the excess liquid to evaporate off, leaving you with a thicker soup. If you plan to store it, having the extra liquid is helpful as the barley continues to absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Boiling, Stovetop
- Cuisine: American
Jenice Wallace says
I think this might be my favorite soup of all time! It's hearty, comforting and so delicious. Filled with veggies, beef and tender barley, it's a family favorite and slow cooker friendly for the easiest prep!