This hearty Hamburger Barley Soup is a satisfying and comforting dish packed with vegetables, lean ground beef, and chewy pearl barley. Originating from a family kitchen, it combines accessible pantry staples with the deep, slow-simmered flavor of homemade soup. Perfect for chilly evenings or a nourishing family meal, it includes garlic, herbs, and fresh vegetables for a rich and robust profile. This version, named after Kathi Lee’s mother Joan Epstein, feels both nostalgic and practical, offering an easy path to old-fashioned, homemade goodness.
Ingredients
- 2 lb hamburger (ground beef)
- 16 oz tomato sauce
- 6 oz tomato juice
- ½ lb green beans (fresh )
- 7 cups water
- 1 cup green pepper (diced )
- 1 cup celery (diced )
- ⅓ cup celery tops (chopped)
- 7 cups water
- Salt & pepper to taste
- 2 tsp garlic powder
- 2 tbsp soy sauce
- ½ tbsp paprika
- ½ tsp thyme
- 1 bay leaf
- 2 cups sliced carrots
- 1 baking potato (diced)
- ½ cup pearl barley
Optional:
- cabbage (chopped )
Instructions
Step 1: Brown Meat
- Brown lean hamburger in a large soup pot. Drain excess fat if needed.
Step 2: Add Liquids and Base Veggies
- Add tomato sauce, tomato juice, and water to the pot.
Step 3: Add Vegetables and Seasonings
- Stir in green beans, green pepper, celery, celery tops, garlic powder, soy sauce, basil, paprika, thyme, and bay leaf. Season with salt and pepper.
Step 4: Simmer Base
- Bring mixture to a boil, then reduce heat and simmer for 45 minutes.
Step 5: Add Remaining Ingredients
- Add carrots and pearl barley. Cook for another 10 minutes.
Step 6: Add Potatoes and Optional Cabbage
- Stir in diced baking potatoes and cabbage (if using). Simmer for another 30 minutes or until potatoes are tender and barley is cooked.
Tips
- Use lean ground beef to reduce fat content without sacrificing flavor.
- Replace fresh green beans with frozen cut beans for convenience.
- Add more barley (up to ¾ cup) for a thicker, stew-like consistency.
- Add 1 to 2 chopped potatoes if you want a heartier soup (handwritten note mentions potatoes).
- Substitute tomato juice with V8 for a richer vegetable flavor.
- Add a splash of Worcestershire sauce for deeper umami.
- For a stronger herb profile, increase thyme and paprika.
- Freeze leftovers, this soup freezes exceptionally well.
- Stir in fresh parsley right before serving for brightness.
Nutrition
Calories: 245kcalCarbohydrates: 23gProtein: 18gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 520mgPotassium: 690mgFiber: 5gSugar: 7gVitamin A: 6800IUVitamin C: 22mgCalcium: 65mgIron: 3mg
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