Does pearl barley need to be cooked before adding it to soup?

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.

What can I serve with hamburger soup?

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.

Hamburger Soup - Alaskan Skillet

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

Scale

1 1/2 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
1/2 cup (115 grams) pearl barley
1 large bay leaf
1/2 teaspoon dried thyme
1 tablespoon dried parsley flakes
salt and pepper to taste (about 1/2 teaspoon each)

Cook Mode Prevent your screen from going dark

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