Hamburger soup


  • Prep Time15 mins
  • Total Time8 hrs
  • Makes10 servings
*PLUS 6 to 8 hours
Hamburger soup

Photo, Erik Putz.

This hearty hamburger soup recipe eats like a meal.


  • Drizzle vegetable oil

  • 1 1/2 lb. lean ground beef

  • 1 onion, finely chopped

  • 4 carrots, chopped

  • 3 celery stalks, chopped

  • 1 bay leaf

  • 1/2 cup pearl barley

  • 1 tbsp sugar

  • 1 tbsp cornstarch

  • To taste salt, and black pepper

  • 1 796-ml can whole tomatoes, with juice

  • 3 1/2 cups beef stock

  • 2 cups water

  • 1 1/2 cup tomato sauce

  • 2 tbsp soy sauce


  • IN a large skillet, heat a drizzle of oil over medium-high heat. Add beef and cook, breaking it up with a spoon, until it starts to brown. Add onion and cook, stirring, until beef is browned and onion is softened. Scrape into a 4- to 6-quart slow cooker. Stir in carrots, celery, bay leaf, barley, sugar, cornstarch, salt, pepper, tomatoes, stock, water, tomato sauce and soy sauce. Cover and cook on low for 6 to 8 hr. Discard bay leaf.

Kitchen tip: This soup freezes like a dream! Let it cool after cooking and ladle into a freezer bag. To thaw it in time for dinner, simply place it in the fridge in the morning.

Originally published in the Today’s Parent March + April 2017 issue.

Recipe from Best for Bridge.

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