A classic from the Woods Cross cookbook. That thing was published in 1988! Aaron and Lori weren't even born! I went into panic mode today when I realized it's not in any of the cookbooks we've made together and it's not on this website (well, now it is). Just in case your copy of the Woods Cross cookbook is disintegrating or you don't even have one to begin with, here you go. This soup reminds me of home and the old days. :)
1 lb. hamburger
2 c. diced carrots
2 c. diced potatoes
1 c. diced celery
2 T. parsley, chopped fine
1 medium onion, chopped
1 1/2 tsp. garlic salt (I used 2 cloves fresh garlic)
1 tsp. sugar
2 1/2 c. tomato juice
1/2 c. beef broth
1 T. tomato paste
1 large bay leaf
1 T. Worcestershire sauce
5 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. pearl barley
Brown the hamburger until almost all the pink is gone, drain. Add onions and garlic to the hamburger and cook until onions are translucent. Transfer meat mixture to a large soup pot. Add the rest of the ingredients to the soup pot. Bring to a boil. Reduce heat to simmer, cover and cook for at least one hour. Stir occasionally. Before serving, remove bay leaf. (I made a few changes out of necessity, but it ended up making the soup taste even better so I included my changes. Also, I never have pearl barley.)
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