Growing up, hamburger soup was always made with water and whatever veggies we had on hand. It was fine, but nothing special. One day, my neighbor shared her secret – she used tomato soup as the base instead of plain old water. I’ll never forget trying that first spoonful at her kitchen table. It was such a simple switch, but it made all the difference. Now when my kids smell this soup simmering on the stove, they know they’re in for something good. The tomato soup adds just the right amount of flavor and thickness that plain water never could, and it’s become our family’s go-to version of this classic comfort food.
Possible Ingredient Alternatives
Minced beef can be replaced with ground turkey or plant-based meat alternatives for a leaner or vegetarian option. Adjust cooking time slightly, as turkey and plant-based meats may cook faster than beef. Barley can be substituted with quinoa or brown rice for a gluten-free version, maintaining a similar texture and nutritional profile. Cook these grains separately and add them to the soup near the end of cooking. Condensed tomato soup can be replaced with tomato paste mixed with water or additional diced tomatoes for a less processed option. Use about 3 tablespoons of tomato paste mixed with 1/2 cup water, or an extra cup of diced tomatoes, adjusting seasoning as needed to maintain the desired flavor intensity.
| Preparation Time | 10-15 minutes |
| Cooking Time | 120 minutes |
| Total Time | 130-135 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 95-105 g
- Fat: 60-70 g
- Carbohydrates: 100-110 g
Ingredients
- 3 thinly sliced celery stalks
- 10.5 fl oz tomato soup (condensed, for a rich base)
- 2 cups water
- 1 tsp chopped garlic
- 1 bay leaf
- 1/2 cup barley (regular, not quick-cooking)
- 30 fl oz beef broth (I use College Inn)
- 1/2 tsp dried thyme
- 1 finely chopped onion
- 1 tbsp chopped parsley (fresh preferred for bright flavor)
- 4 finely chopped carrots
- black pepper, to taste
- 1.5 lb ground beef
- 28 oz diced tomatoes
Step 1: Prepare and Cook the Ground Beef
Start by gathering all the ingredients you will need for your soup.
Heat a large soup pot over medium-high heat and add the ground beef.
Crumble the beef as you cook, stirring frequently, until it is evenly browned and no longer pink.
Once cooked, drain and discard any excess grease from the pot.
Step 2: Add Vegetables and Barley
With the browned beef still in the pot, add the chopped onion, sliced carrots, chopped celery, and barley.
Stir these ingredients with the beef to combine well and allow the vegetables to start softening slightly before adding the liquids.
Step 3: Incorporate Liquids and Seasonings
Pour in the beef broth, diced tomatoes, water, and condensed soup into the pot.
Stir everything together to evenly distribute the ingredients.
Then, add the bay leaf, parsley, garlic, thyme, and pepper as seasonings.
Increase the heat to bring the mixture to a boil.
Step 4: Simmer the Soup
Once the soup reaches a boil, reduce the heat to low.
Cover the pot with a lid, and let it simmer for 2 hours.
Stir frequently during this time to prevent sticking and to ensure everything cooks evenly.
The long simmering process will help develop rich flavors and tenderize the barley.
Step 5: Finalize and Serve
After the simmering time, remove the bay leaf from the pot and discard it.
Your soup is now ready to serve.
Ladle the hot soup into bowls and enjoy the hearty and comforting dish.
This soup is perfect for a cozy meal!
