When I was growing up, my mother would make a big pot of soup every week in February and March for us to have for lunch. She said that the soup helped balance out the heavier foods that we ate over the winter. The recipe below is one of my favourite soups from that time, and, I make it often for my husband and me.
Homestead Hamburger Soup
8 Servings
1 pound ground beef
1 cup chopped onion
1 cup diced potatoes
1 cup sliced carrots
1 cup shredded cabbage
1 cup sliced celery
1/4 cup raw rice
3 cups water
1 beef bouillon cube
1 teaspoon garlic salt
1/4 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
1 quart tomatoes, undrained
Brown ground beef and onion until meat is lightly browned. Drain off excess fat. Add
remaining ingredients. Stir so tomatoes become slightly mashed. Bring to a boil. Reduce heat and simmer for 1 hour. Adjust seasonings.
Note: I start this in the morning, and leave it covered, on low all day. The flavour goes through everything
Many blessings,
Judy
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Blessings,
Judy