I have made alot of hamburger soup, and this one is pretty good. It is cheap to make and is good on cold nights
Ingredients
2 lbs ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon seasoning salt
2 cloves minced garlic
1 (2 ounce) package onion soup mix
6 cups boiling water
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 can diced tomatoes
1 cup celery, sliced
1/4 cup celery leaves
1 cup sliced carrot
1/3 cup dried split peas
1 cup elbow macaroni
grated parmesean cheese
Directions
1In a large saucepan, brown meat, drain excess fat.
2Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix and garlic.
3Stir in boiling water, tomato sauce, and soy sauce.
4Cover and simmer for about 15 minutes.
5Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with diced tomatoes, and split peas and continue to cook for 30 minutes.
6Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally. Season with more salt and pepper and spices if needed....
7Serve sprinkled with Parmesan cheese over individual servings.
8To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.
I usually make a salad and these baking powder biscuits to go with the soup. They are the best biscuits!
Baking Powder Biscuits
2 cups flour
1 tablespoon baking powder
1/2 tsp. salt
3/4 stick (6 Tbsp) COLD butter
1/3 cup whole milk
2/3 cup heavy cream
Preheat oven to 425. In large bowl sift flour and baking powder and salt. Cut butter into bits with pastry blender with flour until size of peas. Add milk and cream stirring until just combined. Mixture will be wet. Transfer dough to floured surface and kneed dough 4 to 6 times gently until smooth. Do not overwork the dough. Roll out dough into 1/2 inch thickness and cut with round cutter. Bake on cookie sheet 10 -12 until pale golden brown.