The Best Hearty Hamburger Soup Recipe with Barley (Easy Comfort Food)

Is there anything more nostalgic than a simmering pot of soup on a chilly evening? Hearty Hamburger Soup is the ultimate comfort food—a rustic, soul-warming dish that combines savory ground beef, tender vegetables, and chewy barley in a rich tomato broth. It’s the kind of meal that tastes like a hug in a bowl, perfect for feeding a hungry family or meal-prepping for a busy week.

While many vegetable beef soups can feel a bit thin, this recipe stands out because of its robust texture and depth of flavor. The secret lies in the addition of barley and condensed tomato soup, which thicken the broth naturally, creating a stew-like consistency that keeps you full for hours. Whether you are looking for a budget-friendly dinner or a way to use up pantry staples, this Hearty Hamburger Soup checks every box. Let’s get cooking!

Ingredients

To build the layers of flavor in this soup, you will need a mix of fresh aromatics and pantry staples. Here is everything you need:

this now & bake later ❤️

Timing

This is a “low and slow” recipe. While the prep is quick, the long simmer time is essential for the barley to cook and the flavors to meld.

• Prep Time: 20 minutes
• Cooking Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes
• Context: While 2.5 hours sounds like a long time, the active work is minimal. It’s mostly hands-off simmering, similar to a Sunday roast.

Step-by-Step Instructions

Follow these simple steps to create a pot of soup that tastes like it has been simmering all day.

Step 1: Prep and Brown the Beef

Start by gathering all your ingredients. Heat a large soup pot or Dutch oven over medium-high heat. Crumble the ground beef into the pot. Cook and stir the meat vigorously with a wooden spoon to break it apart. Continue cooking until the beef is evenly browned and no longer pink.

• Tip: Don’t rush the browning process. Getting a nice sear on the meat (the Maillard reaction) adds a deep, savory foundation to the broth. Once browned, drain and discard any excess grease to prevent an oily soup.

Step 2: Combine the Ingredients

Once the meat is drained, stir in the minced onion, minced carrots, sliced celery, and the ½ cup of barley. Next, pour in the liquids: the 3 cans of beef broth, the large can of diced tomatoes (with juice), the 2 cups of water, and the can of condensed tomato soup.

Step 3: Season and Boil

Season the mixture by adding the bay leaf, parsley, minced garlic, dried thyme, and black pepper. Stir everything well to combine. Bring the pot to a rolling boil.

• Tip: Watch the pot as it comes to a boil; the tomato base can foam up slightly.

Step 4: Simmer to Perfection

Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid. Simmer gently for 2 hours.

• Action: Stir the soup frequently (every 20-30 minutes) to prevent the barley from sticking to the bottom of the pot. The soup is done when the vegetables are tender and the barley is soft and plump.

Step 5: Serve

Remove the bay leaf and discard it. Ladle the hot soup into bowls and serve immediately.

Nutritional Information

This soup is a balanced meal with protein, carbs, and veggies. Here is an estimated nutritional breakdown per serving (based on 8 servings):

• Calories: ~320 kcal
• Protein: 22 g
• Carbohydrates: 28 g (Sugar: 6 g)
• Fat: 14 g (Saturated: 5 g)
• Fiber: 4 g
• Sodium: 950 mg (High due to canned ingredients)
• Iron: 15% Daily Value

Healthier Alternatives

If you are looking to lighten up this recipe or accommodate dietary restrictions, try these swaps:

• Lower Sodium: Canned soups and broths are notoriously salty. Swap for low-sodium beef broth and “no salt added” diced tomatoes to significantly reduce sodium intake.
• Leaner Protein: Substitute ground turkey or chicken for the ground beef. You can also use ultra-lean (96/4) ground beef to cut down on saturated fat.
• Gluten-Free: Barley contains gluten. Swap the barley for brown rice or quinoa (adjust cooking time to about 45 minutes) and ensure your condensed tomato soup is certified gluten-free.
• More Veggies: Boost the fiber content by stirring in fresh spinach or kale during the last 5 minutes of cooking.

Serving Suggestions

This Hearty Hamburger Soup is a meal on its own, but the right sides can elevate it to a feast.

• Bread: Serve with a slice of crusty sourdough, garlic bread, or homemade cornbread to soak up the thick tomato broth.
• Salad: A crisp green salad with a sharp vinaigrette helps cut through the richness of the beef and barley.
• Toppings: Garnish each bowl with freshly grated Parmesan cheese, a dollop of sour cream, or extra fresh parsley for a pop of color and flavor.

Common Mistakes to Avoid

Even simple soups have pitfalls. Watch out for these common errors:

• Not Draining the Grease: Leaving all the fat from the ground beef can result in a greasy film on top of your soup. Solution: Always drain the meat well, or rinse it with hot water if you want it extra lean.
• Undercooking the Barley: Barley takes time to soften. If you rush the simmer, the grain will be tough and chalky. Solution: Commit to the full simmer time, or taste test the barley before turning off the stove.
• Mushy Vegetables: If you mince the carrots too small, they might disintegrate over 2 hours. Solution: Keep the carrots and celery in slightly larger chunks if you prefer a bit of bite.

Storing Tips

One of the best things about this recipe is that it tastes even better the next day as the flavors meld.

• Refrigerate: Store leftovers in an airtight container in the fridge for 3 to 4 days. The barley will continue to absorb liquid, so it may be thicker the next day.
• Freeze: This soup freezes beautifully. Let it cool completely, then store in freezer-safe bags or containers for up to 3 months.
• Reheat: Warm on the stovetop over medium heat. If the soup has thickened too much in the fridge, splash in a little extra water or beef broth to loosen it up.

Conclusion

This Hearty Hamburger Soup recipe is a testament to the power of simple, wholesome ingredients. It proves that you don’t need fancy techniques to create a dinner that the whole family will love. With its rich tomato broth, savory beef, and tender barley, it is the definition of comfort food.

Try it out and let us know! Did you stick to the classic recipe or add your own veggie twist? We’d love to hear your feedback in the comments below. Don’t forget to rate the recipe and subscribe to our blog for more delicious, hearty recipes delivered straight to your inbox.

FAQs

Q1. Can I make this in a slow cooker?

Yes! Brown the beef and onions in a skillet first and drain the fat. Then, add the meat and all remaining ingredients to your slow cooker. Cook on Low for 7-8 hours or High for 3-4 hours.

Q2. Do I have to use barley?

No, but it adds a wonderful texture. If you aren’t a fan of barley, you can substitute it with small pasta shells or macaroni. However, add the pasta only during the last 10-12 minutes of cooking so it doesn’t turn into mush.

Q3. Can I use fresh tomatoes instead of canned?

You can, but canned diced tomatoes provide a consistent acidity and liquid content that is hard to replicate with fresh tomatoes in winter. If using fresh, aim for about 2 cups of chopped ripe tomatoes and perhaps add a tablespoon of tomato paste for depth.

Q4. Is condensed tomato soup necessary?

The condensed soup adds a specific creamy sweetness and thickness that is characteristic of this “retro” style soup. You can omit it, but you may want to add an extra tablespoon of tomato paste and a teaspoon of sugar to replicate the flavor balance.

The Best Hearty Hamburger Soup Recipe with Barley (Easy Comfort Food)

Evelyn Marcella Rivera

Hearty Hamburger Soup is the ultimate comfort food—a rustic, soul-warming dish that combines savory ground beef, tender vegetables, and chewy barley in a rich tomato broth. The secret lies in the addition of barley and condensed tomato soup, which create a stew-like consistency perfect for feeding a hungry family on a budget.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dinner, Soup

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• Large Soup Pot or Dutch Oven
• Wooden Spoon

Ingredients

  

Meat & Veggies

• 1.5 lbs ground beef lean chuck (85/15)
• 1 medium onion minced finely
• 4 medium carrots minced or diced
• 3 ribs celery thinly sliced
• 1/2 cup pearl barley

Broth & Seasoning

• 3 cans beef broth 10 oz each (approx 3.75 cups)
• 28 oz diced tomatoes 1 can, undrained
• 2 cups water
• 10.5 oz condensed tomato soup 1 can
• 1 leaf bay leaf dried whole
• 1 tbsp dried parsley or 3 tbsp fresh
• 1 tsp minced garlic approx 2 cloves
• 1/2 tsp dried thyme
• black pepper to taste

Instructions

 

• Prep and Brown the Beef: Heat a large soup pot over medium-high heat. Crumble the ground beef into the pot and cook, stirring vigorously, until browned and no longer pink. Drain excess grease.
• Combine Ingredients: Stir in the onion, carrots, celery, and barley. Pour in the beef broth, diced tomatoes (with juice), water, and condensed tomato soup.
• Season and Boil: Add bay leaf, parsley, minced garlic, thyme, and black pepper. Stir well and bring to a rolling boil.
• Simmer to Perfection: Reduce heat to low, cover, and simmer for 2 hours. Stir frequently (every 20-30 mins) to prevent barley from sticking. Soup is done when veggies are tender and barley is soft.
• Serve: Remove the bay leaf and serve hot.

Notes

Don’t rush browning the meat; a good sear adds a savory foundation to the broth. Stirring during the simmer is crucial to keep the barley from burning on the bottom.

Keyword Barley, Budget Friendly, Comfort Food, Hamburger Soup