Amish Kitchen Wisdom: Make Hamburger Soup When The Weather Gets Colder

This soup recipe is the perfect one for giving. You can add all of the dry ingredients to a mason jar, attach a card with the directions, and pass them out to all of your friends. It’s an excellent option when you are looking to cheer someone up who is sad or make someone feel better that is sick. I like to give it away during the holidays too because it is a huge time saver!

Check out what they are saying about this recipe over at What The Fork’s For Dinner:

One of our first recipes on What the “Forks” for Dinner? was Hamburger Soup. It has been one of our most popular recipes and it is Tim and I’s personal favorite.

I can see why!



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


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.




Quick Tip: Add in veggies like carrots, celery, or onions.

Thanks again to What The Fork’s For Dinner for this classic and delicious.