Marnie's Hamburger Soup

The other day it was cold and wet and I wanted something warm, homemade, and relatively healthy for lunch.  Marnie's hamburger soup is one of my all time favorites and it is pretty easy to make.


First you brown some lean ground beef. 

Then you drain it

 Then you mince some carrots, celery and onions and throw them in the same pot as the meat, frying them long enough that they soften.

Add  2 cups of water and 3 cans of undiluted beef consommé soup and a 28 oz. can of diced tomatoes

 

 

 

 

Add 1/2 cup pearl barley.  (I lost my half a cup measuring cup, so I use 2 1/4 cups.  Ain't math grand?)



 Then add 1/2 tsp. thyme, a bay leaf, and salt and pepper to taste.

Your final step is to let it simmer for a minimum of 2 hours.  And voila!  Marnie's Hamburger soup!

 The great thing about this recipe is that it's very forgiving. And you can fart around with the ingredients so that you get exactly what you want.  I've added less carrot, more celery, forgot to soften the veggies and just dumped them in.  Forgot to drain the meat - that made the soup a little more fatty; exchanged the water and consommé soup for beef stock and or beef broth.  One time I made it with chicken and beef broth because I didn't have enough beef broth in the house.  The only part that really matters is that you let it simmer for a long time.


Marnie's Hamburger Soup
(Makes roughly 18 Ladles)

11/2 lb. lean ground beef
1 medium onion
4 carrots
3 celery stalks
2 cups water
3 cans beef consommé (undiluted)
1/2 cup pearl barley
1 bay leaf
1/2 tsp. thyme
salt and pepper to taste

Brown meat, drain fat
chop onions, celery and carrots fine
Add veggies to meat and let soften
Add remaining ingredients

Simmer for a minimum of 2 hours