Hamburger Soup
This is family comfort food at its best. A friend from University gave me this recipe decades ago, and it has been a staple for the entire family ever since. My mom always has some on hand in her freezer for the days you want hearty but aren’t cooking.
Ingredients
- 2 lb (908 gr) lean hamburger, cooked down with onion to 1.54 lb (700 g) 0 CHO
- ¾ cup (90 gr) diced onion 7.5 CHO
- 1 cup (135 gr) carrots, diced, cut length wise in quarters 9 CHO
- 1 cup (110 gr) celery, diced, cut length wise in quarters 1 CHO
- 6 TBSP (66 gr) Pearl Barley – 27 CHO/42 gr 42.37 CHO
- 3 – 10 oz. (284 ml) cans undiluted beef Consommé soup (1 CHO/1/2 cup/125ml)6.81C
- 1 – 10 oz. (284 ml) can undiluted Tomato soup (20 CHO/1/2 cup/125 l) 45.44 CHO
- 1 28 oz. (796 ml) can tomatoes (3 CHO/1/2 cup/125ml) 19.1 CHO
- 1 and 1/4 cup water 0 CHO
- 1 bay leaf 0 CHO
- ½ tsp dry oregano 0 CHO
- ½ tsp. Salt 0 CHO
- ¼ tsp. Pepper 0 CHO
TOTAL CHO 131.22 CHO
- TOTAL WEIGHT BEFORE COOKED 3266 GRAMS
- TOTAL WEIGHT AFTER COOKED 2460 GRAMS
- 131.22 CHO DIVIDED BY 2460 GRAMS = .053 CHO/GRAM
- 1 TBSP = 15 GRAMS (.053 CHO x 15 GRAMS) .795 CHO/TBSP
- ¼ CUP = 4 TBSP (.795 CHO x 4) 3.18 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Scramble fry hamburger with onion, ½ tsp. salt and ¼ tsp pepper. Drain in colander when cooked through.
In a large soup pot, add canned tomatoes, hamburger and remaining ingredients. (Puree tomatoes in a blender if you wish).
Bring to boil on high and then reduce heat to medium/low. Partially cover stock pot (lid is angled on pot, about 1 inch open) and simmer for 2 hours, stirring occasionally. Adjust seasoning.
- Freezes beautifully. Defrost and warm on a cold day.
- *It really doesn’t matter what kind of canned tomatoes you use. The carb count per ½ cup/125 ml is what is important.
