I couldn’t wait to tell Grumpy what we were having for dinner the night I made hamburger soup. 🙂
If you are one of my Facebook Followers, you probably know the story about how when I ask Grumpy what he is making for dinner….and I get the response “hotdog soup”. That is his reply no matter how much I wished he would help out and at least come up with an idea for dinner.
Needless to say, I received pure pleasure when Grumpy called me to find out what was on the dinner table that night, and my response was “hamburger soup”. He thought I was joking…..little did he know just how serious I was. ;o)
1 lb hamburger
1/2 large onion, diced
1 large garlic clove, minced
1-1/2 teaspoons Aromat (or any other all purpose seasoning)
2-14.5 oz cans diced petite tomatoes
2 cans hot water
3 vegetable boullion cubes
1 package Birds-Eye Steamfresh mixed vegetables (I used the one with asparagus and baby carrots, so I cut them up smaller before mixing into the soup)
1/2 cup quick cooking barley
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
Saute hamburger, onion, garlic and Aromat seasoning until beef is browned. Drain any excess fat from beef.
Stir in two tomatoes, boullion cubes, vegetables, and hot water. Simmer a few minutes until boullion cubes have dissolved. Add salt, basil, oregano, and thyme. Stir in barley. Simmer about 10 minutes.
About the salt and boullion. If you are watching your sodium, you will want to adjust this. I tend to like things on the saltier side – but even Chris said this needed more flavor – so I added about 1 teaspoon of the better than boullion paste at the end. This made it perfect for us.
I used quick cooking barley – but orginally had plans to use a small pasta. I switched to barley when I found I didn’t have the pasta that I wanted (ditalini). I probably could have used orzo but then the barley caught my eye, so I went with it. This soup was enjoyed by everyone….and next time Grumpy may not think I’m joking when I tell him we are eating hamburger soup!