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

I grew up in Canada with this soup and as an adult, I make it frequently in the winter. It is so quick and easy to whip up and it is SO comforting on a cold day. Lennie's version is perfect as the original calls for cannes of consumme and I always use beef stock/broth. I do rinse the ground beef before adding to the soup, otherwise, there is a bit of grease on top. This freezes VERY well!!!

Cathy17 February 28, 2016

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

Arabian K. September 15, 2015