Hamburger Soup

  • Yield: 8 to 10 servings

"This soup is delicious and fun to eat. My family makes a game out of finding the peppercorns. We collect all 10 in a small bowl to be certain that no one bites down on one."


3tablespoons butter
1medium onion, chopped
2pounds ground beef
4 celery tops
1 (28-ounce) can tomatoes
3 (14.5-ounce) cans beef consomme, plus 2 cans water
1/2teaspoon thyme
4 carrots, diced
1 bay leaf
10 peppercorns
1/2cup barley
1 (15-ounce) can black beans, drained (optional)


  1. Melt butter in a large soup kettle. Saute onion. Add beef and cook until slightly browned.
  2. Add all remaining ingredients, except barley and beans. Bring to a boil. Add barley and cook over medium heat, stirring occasionally for about one hour. Add beans, if using, and heat through. Remove celery tops before serving.

Joan Clare, Harbor Springs, Mich.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 290
  • Fat 11g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 80mg
  • Sodium 1370mg
  • Potassium 770mg
  • Carbohydrate 19g
  • Fiber 4g
  • Sugars 5g
  • Protein 29g
  • Trans Fat 0g
  • Vitamin A 120%
  • Vitamin C 30%
  • Calcium 6%
  • Iron 25%