Hamburger Soup is a tasty and hearty broth-based soup featuring ground beef, crushed tomatoes, pearl barley and a variety of vegetables. Substitute rice for the barley to make it gluten-free.
I originally shared this recipe a few years ago but wanted to repost this with a gluten-free option.* This is such a great soup we like to eat with breadsticks or a handful of saltines or Cheeze-it crackers.
There’s a soup that my mom has been making since I was a kiddo. It’s Hamburger Soup, and while I never got too excited about it when I was growing up (I blame its very basic name), I have changed my tune in my later years when I realized how easy it is to make. It’s now one of my favorite soups to make for my own family when we are craving some cozy, comfort food.
The recipe was printed in our hometown paper back in the 80’s or maybe even before. Like many of my mom’s most treasured recipes, the original newspaper clipping is affixed to an index card that sits in her stash of family-favorite dishes. The recipe was simply credited to someone with the initials C.D. It’s a shame we don’t know who this is so we can thank her or him for this simple but delicious soup recipe that our family has enjoyed for so many years.
This soup is on the heartier side, containing ground beef, crushed tomatoes, pearl barley and vegetables. And, don’t forget the seasoned salt for that extra pow of flavor.
I like to double the recipe and freeze some to have on hand for those emergency situations when a hot, nourishing bowl of tasty soup is in demand. With the colder temps in our Minnesota forecast, the time is now.
Happy soup season!
To make this soup gluten-free:
- Replace the pearl barley with brown or white rice.
- I like to cook the rice separately and add it to the soup after it is done cooking and the vegetables are tender.
