Hamburger Soup

This was a staple soup in my growing up years, so naturally I took it with me into marriage. In the early years I would make just one recipe which filled my "big" pot to the brim and yielded enough leftovers to freeze for many days after!

Now that I have four children who ALL have very HEALTHY appetites that "big" pot no longer fits the bill...I use it for "leftovers" and reheating what will be devoured through the course of one meal! What you see here is a 16 quart stock pot with a double batch simmering inside it. At supper we polished off about 1/3 of it!! Here is the recipe...hope you enjoy it as much as we do.

**One request...if any of you know of a way to make your own condensed tomato soup, would you mind sharing the recipe? I am trying to get away from using the mass produced stuff. Thanks!

**Update ~ My friend Terri posted the answer to my question...here is her post on homemade condensed soup...thanks Terri! I hope to try her recipes soon. :)

Hamburger Soup

2 lb lean ground beef

2 medium onions, chopped

2 ~ 28 oz tin tomatoes, diced

4 cups water

6 cups beef broth

2 ~ 10 oz tins condensed tomato soup

8 carrots, chopped

8 celery sticks, chopped

1 bunch parsley, chopped

2 bay leaves

2 tsp. dried thyme

1 cup pearl barley ~ rinsed before adding

pepper to taste

3 cloves garlic, minced (optional)

Brown beef and onions ~ drain fat.

Add remaining ingredients and bring to boil.

Reduce heat and simmer (covered) for 2 hours ~ Stirring often.

Check for seasoning...may need more salt.

ENJOY!

**This soup freezes very well**