English Tea
February Meeting

Maggie's Soup from Christmas
1 lb ground beef
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp basil
1 envelope Lipton onion soup mix
3 cups boiling water
1 8 oz. can tomato sauce
1 Tbs soy sauce
1 c chopped celery - 3 stalks
1 c sliced carrots - 2 medium to large
1 c cooked and drained macaroni
1/4 c grated parmesan

Crumble beef and brown. Add pepper, oregano, basil and Lipton soup mix.  Stir in water, tomato sauce and soy sauce.  Add celery and carrots. Cover and cook for 6 hours at the lowest available.

Cook and drain the macaroni.  Stir in with cheese and cook for 15 more minutes.

Notes:
Start the boiling water before you put the meat in the pot.  It takes awhile for it to boil.
Be sure you have everything ready to go when you start the meat - all the ingredients measured and ready to go, chopped sliced and packages opened - you won't have to rush but once you start it doesn't stop until everything is cooking and combined.
I crumble and brown the beef in a large teflon skillet then dump it in a slow cooker or my 3 quart Cruset.
If you have forgotten to cook the macaroni i time to have it when the soup is finished cooking, go ahead and cook then, it will be just as good.


 

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Green Spring Valley Garden Club is a member of The Garden Club of America

and the Federated Garden Clubs of Maryland.