Hamburger Chowder – Edith
From: Jane & Mike Harrell
Ingredients
1 1/4 cups Barley (Quaker Oats – regular not quick)
1- 4 lbs. Beef, Ground
1 Tbl Butter
1 Large pkg Carrots, baby,sliced
1 pkg Celery: diced
2 Medium Onions, diced
1 Tbl Pepper
5 lb. bag Potatoes, Idaho, cubed
1 Tbl Salt
3-4 cups Tomatoes, canned, diced
1 Quart jar V-8 Juice
2 Quarts Water
Directions
In a heavy dutch oven, melt butter and sauted diced onions.
Remove to soup kettle.
In heavy dutch oven, brown the ground beef and pour off liquid.
Add meat to soup kettle.
To soup kettle add….
Tomatoes, celery carrots, potatoes, salt, pepper, barley, V-8 juice & water.
Over medium high heat, bring soup to boil and let boil 15 minutes.
Reduce heat to low medium.
Let soup simmer at least an hour.
Barley will expand and make the soup thicker.
If you don’t want it so thick, you may add more water.
Freezes great! Keeps up to 5 days in the refrigerator.