Hooray for Hamburger Soup

slightly adapted from Meal Makeover Mom’s “No Whine With Dinner”

1 teaspoon olive oil
1/2 medium onion, 1/4″ dice
4 oz mushrooms, coarsely chopped
1 clove garlic, minced
1/2 lb 90% or leaner ground beef
24-32 oz beef broth (as desired)
16 oz crushed tomatoes
1 large carrot, peeled, 1/4″ dice
1/4 cup barley
1/2 Tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
freshly ground black pepper
Parmesan cheese (optional)

Heat the oil in a medium Dutch oven or saucepan over medium heat.  Add the onion and cook, stirring frequently, until softened, about 7 minutes.  Raise the heat to medium-high, add the mushrooms and garlic, and cook, stirring frequently, until the mushrooms are softened, about 4 minutes.  Meanwhile, in a medium-sized skillet over medium heat, cook the beef, breaking up the large pieces, until no longer pink, about 5 minutes.  Drain excess fat.  Stir the beef and remaining ingredients (except Parmesan) into the soup pot, cover and bring to a boil.  Reduce the heat and simmer until carrots and barley are tender, about 1 hour.  Season with additional salt and pepper to taste.  Top each serving with Parmesan if desired.

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Published in: on May 2, 2011 at 8:22 pm  Leave a Comment  

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