SOUP RECIPE - 591
CLASSIC
BEEF
&
BARLEY
SOUP
2/3 c. pearl barley
1 1/2 lbs. ground beef
1 med. onion, chopped fine
4 carrots, minced
3 ribs celery, diced
3 (10 1/2 oz.) cans beef consomme
2 c. water
1 (10 1/2 oz.) can tomato soup
1 bay leaf
1/4 c. parsley, minced
Brown ground beef and onion in Dutch oven or heavy kettle until meat is no longer pink.
Add remaining ingredients, cover and cook, simmering 1 1/2 to 2 hours.
SOUP RECIPE - 592
SAUSAGE
SOUP
1 lb. smoked sausage
1 onion, chopped
1 tbsp. oil
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. thyme
3 carrots in strips
3 celery stalks, chunks
1/2 head cabbage, chunks
2 tbsp. rice, uncooked
1 (8 oz.) can tomato sauce
1 can kidney beans
1 can whole tomatoes (28 oz.)
3 c. water
In a large saucepan, brown onion in oil until tender.
Add remaining ingredients.
Cover and simmer for 45 minutes.
SOUP RECIPE - 593
VEGETABLE
BURGER
SOUP
1/2 lb. ground beef
1 (1 lb.) can (2 c.) stewed tomatoes
1 (8 oz.) can (1 c.) tomato sauce
2 c. water
1 (10 oz.) pkg. frozen mixed vegetables
1/2 env. dry onion soup mix
1 tsp. sugar
In Dutch oven or large heavy saucepan, lightly brown ground beef; drain off excess fat.
Stir in tomatoes, tomato sauce, water, frozen vegetables, onion soup mix and sugar.
Bring to boiling.
Reduce heat, cover and simmer 20 minutes.
Makes 6 to 8 servings.
|