I love having a pot of soup on the stove on a cold afternoon. I looked outside this morning and declared it a perfect soup day. Of course, I learned the joke was on me when I actually went outside and learned it wasn't cold at all - just a bit dreary. Oh well, I already had my soup groove in motion - let there be soup!
Today's soup is one of my favorites for a couple of reasons. First, it is a very simple, rustic kind of soup. Second, it always makes me think of home and my sweet Moma. She and I have made a version of this soup since I was a little girl and it is one of those special things in life that can transport a girl home in split second.
Today's soup is one of my favorites for a couple of reasons. First, it is a very simple, rustic kind of soup. Second, it always makes me think of home and my sweet Moma. She and I have made a version of this soup since I was a little girl and it is one of those special things in life that can transport a girl home in split second.
So, forget the "Soup Nazi" - it's soup for you!
Hamburger Soup
1 lb. ground beef
1 Cup onion, diced (1 medium)
1 qt. water 1 Cup celery, diced (about 2 ribs)
1 Cup potatoes, diced small (1 very large)
1 Cup carrots, cut into coins, (about 4)
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1 whole bay leaf
1/2 tsp. dried thyme
1 16 oz. can crushed tomatoes
1/2 Cup quick-cooking barley, cooked according to package directions - optional
In a large soup kettle, brown the ground beef. Add the onion and cook for 5 minutes. Add the water and stir in the celery, potatoes, carrots, salt, pepper, basil, bay leaf and thyme. Bring to a boil. Reduce the heat, add tomatoes and simmer for 30 to 45 minutes or until vegetables are tender.
Add the cooked barley and cook for another 5 minutes.
**I prefer this soup without the barley but it is purely a matter of taste on my part.
**I serve the soup with green chili cheese corn bread. Quiet yummy on a cool night!
1 lb. ground beef
1 Cup onion, diced (1 medium)
1 qt. water 1 Cup celery, diced (about 2 ribs)
1 Cup potatoes, diced small (1 very large)
1 Cup carrots, cut into coins, (about 4)
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1 whole bay leaf
1/2 tsp. dried thyme
1 16 oz. can crushed tomatoes
1/2 Cup quick-cooking barley, cooked according to package directions - optional
In a large soup kettle, brown the ground beef. Add the onion and cook for 5 minutes. Add the water and stir in the celery, potatoes, carrots, salt, pepper, basil, bay leaf and thyme. Bring to a boil. Reduce the heat, add tomatoes and simmer for 30 to 45 minutes or until vegetables are tender.
Add the cooked barley and cook for another 5 minutes.
**I prefer this soup without the barley but it is purely a matter of taste on my part.
**I serve the soup with green chili cheese corn bread. Quiet yummy on a cool night!
Prep. Time: 10 minutes Cooking time: 30 minutes Serves: 4 - 6
**Recipe from Penzey's One Magazine
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