Jane Braun of Bel Air was looking for a recipe for hamburger chowder made with cabbage. Stephanie Allread of Bradford, Ohio, had a recipe for a hamburger chowder - however, it did not contain cabbage.

It sounded like a wonderful soup to make this time of year, so I decided to give it a try anyway. In fact, it was extremely hearty and delicious, and I see no reason why some chopped cabbage could not be added along with the other vegetables. Served with a crusty bread and a salad, this soup made for a very satisfying weeknight meal.

Hamburger Chowder

Makes about 10 cups

1 pound ground beef

1 small onion, chopped

2 cups diced, peeled potatoes

1 cup chopped carrots

1 cup chopped celery

1 can (28 ounces) crushed tomatoes

2 cups water

2 cups tomato juice

1/2 cup medium pearl barley

1 tablespoon dried parsley flakes or 3 tablespoons chopped fresh parsley

1/2 teaspoon dried oregano

2 teaspoons salt

1/2 teaspoon black pepper

In a large Dutch oven or soup kettle, cook ground beef with onion over medium heat until meat is no longer pink and onion is tender; drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.

Per serving (1 cup): 177 calories, 12 grams protein, 4 grams fat, 2 grams saturated fat, 24 grams carbohydrate, 5 grams fiber, 27 milligrams cholesterol, 748 milligrams sodium

Recipe requests

Ruth Toro of Towson is looking for a recipe called "President Reagan's favorite chicken."

Cheryl Woodard of Baltimore is looking for a recipe she has misplaced for a stuffed pork loin. She can't remember all of the ingredients but does recall that it was stuffed with Swiss cheese and rosemary.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.