Hamburger Vegetable Chowder

Hamburger Vegetable Chowder

• ½ pound ground beef — 85% to 90% lean preferred
• 2 tablespoons butter
• 1 cup canned tomatoes — with juices; roughly chopped if whole
• ½ cup carrots — peeled, medium diced
• ½ cup celery — medium diced
• 1 yellow onion — small diced
• 1 cup Yukon Gold potatoes — ¾-inch cubes
• 6 cups water — plus more as needed
• ¼ cup pearl barley
• ½ teaspoon salt (optional) — plus more to taste
• As needed black pepper — plus more to taste

Garnish

• parsley — chopped
• Parmesan cheese — freshly grated
• black pepper (optional) — freshly cracked

1. Brown the Beef: In a large soup pot or Dutch oven, melt butter over medium heat. Add ground beef and onion. Cook for 7 to 9 minutes, breaking the meat into small pieces, until the beef is evenly browned with no pink remaining and the onion has softened. The ground beef should reach 160°F. Drain excess grease if needed.2 tbsp butter, 8 oz ground beef, 1 onion
2. Add Remaining Ingredients: Stir in tomatoes with juices, carrots, celery, potatoes, water, pearl barley, salt, and black pepper. Increase the heat to medium-high and bring to a gentle boil, stirring once or twice.1 cup tomatoes, ½ cup carrots, ½ cup celery, 1 cup potatoes, 6 cups water, ¼ cup pearl barley, ½ tsp salt, ¼ tsp black pepper
3. Simmer the Chowder: Reduce the heat to low and set the lid slightly ajar. Maintain a gentle simmer for 50 to 60 minutes, stirring about every 15 minutes, until the barley is tender with a slight chew and the potatoes are easily pierced with a fork.
4. Adjust the Broth: If the chowder is thicker than desired, stir in additional water ¼ cup at a time. Return it to a gentle simmer for 2 to 3 minutes after each addition, then taste and adjust the salt and black pepper.additional water, salt, and black pepper, as needed
5. Serve: Ladle the chowder into bowls and garnish with parsley, Parmesan cheese, and freshly cracked black pepper if desired. Serve hot with bread or crackers.parsley, Parmesan cheese, and black pepper