Hamburg Soup

Name: Hamburg Soup
Ingredients: 1/2 lb. Lean Ground Beef; 1/2 c. chopped Onion; 1 Tbsp. dried minced Garlic; 5 c. Water; 14.5 oz. can unsalted whole Tomatoes undrained & cut into pieces (canned chopped Tomatoes can be used); 3/4 c. Quick Quaker Barley; 1/2 c. sliced Celery; 1/2 c. Carrots; 2 Tbsp. Beef Bouillon; 1 Bay Leaf (optional); 1 - 9 oz. pkg. frozen Mixed Vegetables (1 cup each of favorite frozen vegetables - ie corn and peas)

11 ingredients

6 steps

Ingredients

1/2 lb. Lean Ground Beef
1/2 c. chopped Onion
1 Tbsp. dried minced Garlic
5 c. Water
14.5 oz. can unsalted whole Tomatoes undrained & cut into pieces (canned chopped Tomatoes can be used)
3/4 c. Quick Quaker Barley
1/2 c. sliced Celery
1/2 c. Carrots
2 Tbsp. Beef Bouillon
1 Bay Leaf (optional)
1 - 9 oz. pkg. frozen Mixed Vegetables (1 cup each of favorite frozen vegetables - ie corn and peas)

Directions

1

In a 4 quart saucepan or dutch oven, saute Onions, add Beef and brown.
2

When beef has browned, drain in a mesh strainer and rinse with warm tap water to remove excess fat.
3

Return beef to saucepan. Stir in remaining ingredients except for the Frozen Vegetables. Bring to a boil, reduce heat; simmer 10 minutes, stirring occasionally.
4

Add Frozen Vegetables; cook about 10 minutes or until vegetables are tender.
5

Additional water may be added if soup becomes too thick upon standing.
6

Makes eight one cup servings.

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