Hamburger Soup (MI) Recipe
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3 tablespoons butter
1 medium onion, chopped
2 pounds ground beef
4 celery tops
1 (28-ounce) can tomatoes
3 (14.5-ounce) cans beef consommé, plus 2 cans water
1/2 teaspoon thyme
4 carrots, diced
1 bay leaf
10 peppercorns
1/2 cup barley
1 (15-ounce) can black beans, drained (optional)
Instructions
1 medium onion, chopped
2 pounds ground beef
4 celery tops
1 (28-ounce) can tomatoes
3 (14.5-ounce) cans beef consommé, plus 2 cans water
1/2 teaspoon thyme
4 carrots, diced
1 bay leaf
10 peppercorns
1/2 cup barley
1 (15-ounce) can black beans, drained (optional)
1. Melt butter in a large soup kettle. Sauté onion. Add beef and cook until slightly browned. 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. Serves 8 to 10.
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