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Slow Cooker Hamburger Soup

77

  • Prep Time15 min
  • Total Time8 h
  • Makes10 servings
*PLUS 6 to 8 hours
By Best of Bridge
White bowl of hamburger soup on orange background.

(Photo: Erik Putz)

This flavourful soup freezes exceptionally well. Try freezing it in small batches for whenever you need a meal in a flash.

Ingredients

  • 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

Instructions

  • 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.

Recipe from Best for Bridge.

Get more of our best soup recipes.

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