The last few days have been particularly cold and crisp around here and I know that when I look out my window and see this for days on end,
And yes, usually it is some kind of gardening or homesteading book to start getting inspired for spring!
But back to the soup! This soup, for me, brings back sweet memories of childhood winters as it is one of my favorites that my mom used to make (thanks mom!).
1 pound ground beef
1 16-ounce can tomatoes, cut up
2 medium onions, chopped
2 medium carrots, sliced
2 stalks celery, chopped
1/3 cup pearl barley (or brown rice)
1/4 cup ketchup
1 tbsp beef bouillon granules
2 tsp seasoned salt
1 tsp dried basil, crushed
1 bay leaf
In a large saucepan, cook ground beef till browned. Drain off fat. Stir in remaining ingredients and 5 cups water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Season to taste with salt and pepper. Remove bay leaf.
~I like to add a little shredded cheddar cheese on top and accompany it with a nice thick slice of toasted, buttered, sourdough bread.
It is also delicious when you substitute brown rice or macaroni noodles and is super easy to make in the crockpot and have it simmering all day.
I hope you enjoy this Hamburger Soup, one of our favorite harvest recipes to eat in winter, and one that is particularly delicious after a day on the slopes!
If you would like to pin this recipe for later, please use the image below. Thanks!
We linked up at #homematters party and at Thrifty Thursday at thethriftycouple.com