What’s better in the Fall and Winter than a great soup recipe?
My kids always eat best when my father, their GaGa (short for GrampaDaddy), is in the house. One visit he created this soup recipe, based on a meal he’d had en route to our home. It’s an easy recipe with lots of yummy goodness, and freezes well. Enjoy!
Ingredients & Directions
- 2½ to 3 litres of broth (we use one box each of chicken, veggie, and beef broth)
- 1 medium can of tomato sauce or crushed tomatoes
- 1 tbsp each of oregano, Italian seasoning, basil, and Montreal steak spice
- Black pepper to taste
- 4 green onions, chopped
- 4 celery sticks, chopped
- 1 to 1½ cups chopped carrots
- 1 to 1½ cups frozen corn
- ½ cup barley
- 1 kg ground beef, cooked
Mix all together and let simmer.
In a separate pot, prepare 1½ to 2 cups of elbow macaroni; add to the soup just before serving. (I’ve made this soup without having pasta in the house, and it was just as scrumptious!)
It would be easy to make this a vegetarian option: use all veggie broth and replace the ground beef with a meat substitute (ground round, for example) or just extra veggies – beans and peas would be great!