Melba's Jammin' wrote:
> In article >,
> Sqwertz > wrote:
>
>> willille <willille >> wrote:
>>
>>> I use to make large pots of soup and at times would have to brown 4 or 5
>>> pounds of ground beef. I found that browning it in the oven to be the
>>> best way for me. Also found it to be less mess to clean up than trying
>>> to do it on the stove top.
>> Ground beef soup?
>>
>> -sw
>
> You've never heard of hamburger soup? It's pretty good and quicker than
> a "real" beef vegetable soup. (Do a search.)
>
> We received this from Niece Kathy a few years ago for Christmas; it was
> layered in a one-quart wide-mouth Mason jar:
>
> Love Soup Recipe
>
> Bottom layer:
> 1/3 cup granulated beef bouillon
> 1 TBLSP Italian seasoning
> 1 tsp. Garlic powder
> Mix these together and put on bottom for first layer
>
> Then layer ingredients in order:
> 1/4 Cup onion flakes
> 1/4 Cup split peas
> 1/2 Cup ring or shell macaroni
> 1/4 Cup barley
> 1/2 Cup Lentils
> 1/3 Cup Rice (not instant)
> Fill to top with spiral or egg noodles
>
> How to make soup
>
> Brown 1 LB ground beef in a large kettle.
> Remove and reserve pasta from top of jar.
> Add rest of jar to contents of kettle
> Add 12 Cups water
> Add one 28-oz. can diced tomatoes (undrained)
> Let come to a boil, then add pasta and let simmer for 15 minutes longer.
>
My family has long made beef soup with ground beef. I still do it and we
like it. I add pearl barley, mixed beans, peas, and lentils, celery,
carrots, occasionally some small potatoes, and lots of herbs. Good,
sturdy winter soup.