Hamburger Soup

Hamburger Soup

Ingredients

½ c barley

1.5 c water

1 pkg EPICURE Beef Dip

1 pound lean ground beef

1 red onion diced

1 tsp olive oil

½ tbsp sugar

1 tbsp red wine vinegar

1 c sliced carrots

1 c sliced celery

2 russet potatoes peeled and cubed

1 can (28 oz) canned diced tomatoes with juice

½ c tomato paste

1 tsp EPICURE Italian Seasoning

3 c water

¾ tsp EPICURE SPG

DIRECTIONS

Cook barley according to these instructions.

Steam the vegetables in a Square Steamer for 5 minutes. Slice the onion using a 4 in 1 Mandoline. Then, heat olive oil in a Sautee Pan, add the sliced onion, sugar, and balsamic vinegar. Sauté for 7-8 minutes until the onions are caramelized. Next, add ground meat, season with salt and pepper. Incorporate Beef Dip, SPG and Italian seasoning, and stir until well combined.

Add tomatoes to the pan and continue stirring. Mix in the steamed barley and steamed vegetables. Stir until all the ingredients are well combined. Cook for an additional 10 minutes, allowing all the flavors to meld together. Enjoy!

Hamburger soup is plain old comfort food.

The recipe originally comes from the very first in the Best of Bridge cook books that started coming out around 48 years ago. It has been a very successful franchise.