Hamburger Soup

• Meat

  • 1 heaping tbsp Beef base
  • 1 1/2 lbs Ground beef

• Produce

  • 1 Bay leaf
  • 4 Carrots
  • 3 Celery, ribs
  • 1 Onion
  • 1 tbsp Parsley
  • 1/2 tsp Thyme, dried
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 6 cups Beef stock

• Condiments

  • 3/4 cup Ketchup

• Pasta & Grains

  • 1/2 cup Barley

• Baking & Spices

  • 1 tsp Garlic pepper

Found on whattheforksfordinner.com

Ingredients

• 1½ pounds ground beef
• 1 onion, minced
• 4 carrots, diced
• 3 celery ribs, thinly sliced
• ½ cup barley
• 1 (28 ounce) can diced tomatoes
• 6 cups beef stock
• 1 heaping tablespoon beef base (paste type)
• ¾ cup ketchup
• 1 bay leaf
• 1 tablespoon parsley
• 1 teaspoon garlic pepper
• ½ teaspoon dried thyme

Directions

• Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink.
• Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, beef stock, and ketchup. Season with bay leaf, parsley, garlic pepper, thyme, and bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.