Hi everyone! I hope you have all been well and been eating well! Last night my Mom decided she wanted to use up the beef she bought at severely discounted prices. With the cold spring weather we've been having lately, I thought soup would be a perfect fit for the thrown together meal. This is one of those recipes that has been cut out from a newspaper many years ago and is splattered with food and well-loved. For this recipe you'll need:
- 1 1/2 pounds ground beef
- 1 medium onion, chopped fine
- 1 can (796 mL) stewed tomatoes
- 2 cups water
- 3 cans (284 mL) consumme (I used vegetable broth)
- 1 can (284 mL) tomato soup
- 4 carrots, chopped fine
- 3 celery stalks, chopped fine
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/4 cup macaroni (I used rice pasta, to make the recipe gluten-free)
- Freshly ground black pepper to taste
1. Chop your veggies.
2. In a frypan, (or the saucepan you will be cooking your soup in) brown beef and onion. Drain off fat.
3. In a large saucepan, combine beef, onion, tomatoes, water, consomme, tomato soup, carrots, celery, bay leaf, parsley and thyme. Simmer, covered, for at least 2 hours.
While you wait, you can take a picture of the tissue paper flowers you made for your Mom for Mother's Day. Or you can clean the kitchen. But that's not as fun.
4. Add pasta and simmer for 15 minutes or until pasta is cooked. Add pepper to taste. As you can see from the last photo, I added in the pasta beforehand. When using regular white flour pasta, the macaroni will hold its shape for the entire cooking process. I'd never used rice pasta in this dish before so I wanted to see if it would hold its shape through the full simmering. It did not, so I would definitely recommend adding the rice pasta in at the end.
This soup to me can be summed up in one word: comforting. It's rich in tomato and full bodied flavours. With slightly crunchy vegetables in the broth, the different textures really play well together. And living in a very wet and cold area of the world, soups and warm buckwheat biscuits are definitely a staple.