Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is my favourite recipe from the original Best of Bridge cookbook. I thought it was already posted here at Zaar, but since I can't find it I want to make sure it's included; I've only modified it slightly from the original. It's so easy to make and tastes so great!

Ingredients Nutrition


  1. In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible.
  2. Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary.
  3. If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth.
Most Helpful

Great economical comfort food. I made as directed...only change was to put ingredients into a slow cooker after browning meat and left it to bubble gently for the whole day. I am a "Best of Bridge" Cookbook fan and this did not dissapoint. Thanks!

CarolAnne in Canada January 09, 2006

Sounds delish. I'll probably use potatoes instead of barley, which I loathe.

Arabian K. September 15, 2015

This brought me back to my childhood! Had a craving for hamburger soup tonight, but haven't made it so many years so I cheated and looked online lol... Came across your recipe, and so thankful I did!! :) only tweak I made was to add some fresh kidney beans (1 cup)...absolutely divine comfort food at its best, keep up the great recipes!! :)

darren k. November 26, 2014