I have been on a kick with belly-warming recipes lately, even though Mother Nature has been rather kind to us with decent November temperatures. Perhaps it is because there is just something so satisfying about the sights, smells, and sounds of a delicious hearty meal bubbling on the stove. Last week I whipped up this old family favorite, known affectionately to us as Nana’s Hamburger Soup. I truly had thought it was a recipe developed by my wonderful late grandmother, but was recently informed that this recipe originally comes from one of the Best of Bridge cookbook series. However, in my heart, this was Nana’s recipe, and I am sticking with that!
Our family used to take this soup along on winter ski trips, as it made a very satisfying lunch as we tried to warm up our fingers and toes before heading back out onto the hill. If you’re looking for a comforting new soup to try, look no further. This recipe will help you through the long winter months ahead (at least if you live in Alberta, that is), and may just become one of your family favorites. Try it, you’ll see!
1 lb. ground beef
2 cups diced carrots
2 cups diced celery
1 onion, diced
3 cloves of garlic, minced
3 cans consomme soup
2 cans water
1 can of diced tomatoes with juice (796 mL)
1 can of tomato soup (398 mL)
8 TBSP. barley
1/2 tsp. each of dried thyme and rosemary
1 tsp. dried basil
3 bay leaves
Salt and pepper to taste
In a large pot, brown the ground beef and drain. Add in the carrots, celery, and onion, and cook over medium heat for a few minutes. Add the garlic and cook for one minute. Add in the rest of the ingredients and simmer over low heat for ~ 1 hour. Enjoy with baking powder biscuits or a nice crusty loaf of bread.
This recipe makes quite a large pot of soup – if you’re feeding a small group (or if you’re like me, and just cooking for two), you will probably have a significant amount of leftovers. We were able to devour the leftovers over the next couple of days, but this soup also freezes well. Happy eating!