Soupilee 2011

Here it is, folks:  your chance to brighten up the long winter months with satisfying, heartening SOUP. 

There is a part of me that mourns the arrival of spring and summer because my meal planning no longer includes hot soup.  There is no other option for our table that I can so easily stretch with a little extra water and a little extra rice or veggies.

I’m going to give you one recipe today and then link to three more below.  I will keep the linky open until Sunday night to give you plenty of time to link up.  If you don’t have a blog, leave a comment with your recipe cut and pasted or linked from a recipe website!

Nana’s Hamburger Soup
(from my maternal grandmother’s kitchen)

1 lb. ground beef
1 bay leaf
1/2 C. chopped celery
1/2 C. chopped onion
1/2 C. chopped carrots
2 C. chopped tomatoes (I use one can of diced tomatoes)
1/2 C. barley or rice
4 cubes beef bouillon

In a large pot, brown the meat.  Drain, return to pan.  Add 6 C water and bay leaf; simmer for 30 minutes.  Add all other ingredients and simmer for 30 minutes more.

And that’s it.  Easy, right?

I almost always up the broth amount and add more veggies and barley.
My grandmother uses barley, my mom uses rice, I use barley.  It tastes good either way.
If you want to use your crockpot for this recipe, you can.  Just brown the meat ahead of time and then throw everything else in together.
This recipe requires good old-fashioned bouillon cubes.  If you use a stock concentrate like I do, you will need to add salt.  I actually keep bouillon cubes in my cabinet just for this soup.

Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you? 

Judith Martin (Miss Manners)

Link up here!

7 Responses to “Soupilee 2011”

  1. Tracy Novick

    I will only add that a) I make it with rice, and b) this is the traditional "I made a big batch to put in your freezer for when the baby comes" soup from Mom!


  2. Rebecca

    I'm going to stalk the soup entries, I need good recipes for freezing when my baby comes in a few weeks!


  3. Tracy Novick

    Rebecca, just make sure you seal the bags/containers tightly. Otherwise, as we know too well, the tomatoes turn your freezer pink!


  4. Tracy Novick

    @Rebecca, I don't think it would be a problem. You might, if it doesn't mess with your diet, want to stick with beef boullion cubes, as they're a big part of the flavoring.


  5. Albert

    South Dakota Sunset Golden Squash Soup those who care to read on:Tommy Pinckney gave the additional adjectives to the name. First tasted it when my mom made it a few years ago. She doesn't like it creamy, so she doesn't blend it. I made it recently for a lovely lady in a neighboring state. Brought some leftovers to the Pinckneys' the next day. They alleged that she had made it. Perhaps the best compliment my cooking will ever receive, aside from her delight in it. All that to commend this recipe. (It wasn't my culinary skills that earned such praise).


Comments are closed.

%d bloggers like this: