Canadian Hamburger Soup
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!!
Steps
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.
Add all remaining ingredients , turn heat down to low so soup is barely simmering , cover , and let cook for about 2 hours.
After one hour , taste soup and add salt if necessary.
If you have leftovers , be aware that it tends to thicken when cool.
When reheating , i always add a little more beef broth.
Ingredients
lean ground beef, onion, garlic clove, plum tomatoes, low sodium beef broth, tomato soup, carrots, celery ribs, bay leaves, dried thyme, fresh ground black pepper, barley, salt