Hamburger Vegetable Chowder

Barley: Pearl barley absorbs liquid as it cooks and continues thickening the chowder as it rests. Cook it until tender with a slight chew rather than completely soft or mushy.
Broth: Beef broth may replace part or all of the water for a deeper flavor. Use low-sodium broth and taste the chowder before adding more salt.
Vegetables: Cut the carrots and celery into similar-sized pieces, but keep the potatoes slightly larger so the vegetables finish cooking at approximately the same time.
Leftovers: The chowder thickens considerably overnight. Cool it in shallow covered containers and refrigerate within 2 hours for up to 4 days. Add water or broth when reheating and heat the chowder to 165°F.
Serving Suggestions: Serve with Cheesy French Bread , Molasses Corn Bread with Orange Butter , or Classic Yorkshire Pudding .

Name: Hamburger Vegetable Chowder
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Ingredients: ½ pound ground beef; 2 tablespoons butter; 1 cup canned tomatoes; ½ cup carrots; ½ cup celery; 1 yellow onion; 1 cup Yukon Gold potatoes; 6 cups water; ¼ cup pearl barley; ½ teaspoon salt; As needed black pepper; parsley; Parmesan cheese; black pepper

Pearl barley swells as this pot simmers, lending body to a homely beef and vegetable chowder. The potatoes turn tender while the broth becomes rich enough to make a meal of one bowl.

By Betty Lou Gardner1 hr 30 minUpdated 2026-08-25

This Hamburger Vegetable Chowder is hearty, satisfying, and packed with tender vegetables, ground beef, and pearl barley simmered in a savory tomato broth! As it cooks, the barley thickens the soup into a comforting chowder-like texture, making it the kind of one-pot meal that’s especially welcome on cool evenings when you want something simple, filling, and homemade.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The barley goes into the pot early because it always takes longer than I think it will. I cut the potatoes a little larger than the carrots so they don’t disappear into the broth. The soup is usually thicker the second day than the first, and I never mind that one bit.