Monday, March 19, 2007

Hamburger Soup

Since it is snowing again, and Brad and Michael are traveling to Syracuse to work on Rusty’s project, and Joan is going to her Seymour Library book club, Hamburger Soup seems to be just the right item for the supper menu. Easy to prepare and warms the body.

1 pound of ground beef
5 cups of water
1 6 oz. can of tomatoes
2 medium onions, chopped (1 cup)
2 medium carrots, chopped
2 stalks celery, chopped
1/3 cup pearl barley
1 package beef bouillon (1 tablespoon)
2 teaspoons seasoned salt
1 teaspoon dried crushed basil
1 bay leaf (optional)
salt and white pepper to taste
1/4 cup ketchup

1. In a large pan brown the ground beef. Stir slightly to breakup large pieces. Drain off the excess fat.

2. Add the water, undrained tomatoes, carrots, onions, celery, barley, bouillon, seasoned salt, basil, ketchup and bay leaf. Bring to a boil, reduce heat, and simmer for one hour or until the vegetables are tender.

3. Season with salt and pepper and remove the bay leaf.

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