Diane Prather

Diane Prather

Diane Prather: Beef soup a hearty meal for a cold day

Beef Harvest Soup

1 pound ground round

4 cups water

1 (14 ½ -ounce) can Italian-style stewed tomatoes, undrained

1 ½ cups frozen mixed vegetables

4 teaspoons instant beef bouillon granules

1 cup uncooked elbow macaroni

6 ounces fully-cooked smoked beef sausage, cut into ½-inch pieces

Salt and pepper to taste

Brown ground beef in a skillet over medium heat for about 8 to 10 minutes, until meat is no longer pink, breaking it into ¾-inch crumbles. Remove from the skillet with a slotted spoon. In a saucepan, combine water, tomatoes, mixed vegetables, and bouillon granules. Bring to a boil. Add the macaroni and ground beef. Return to a boil. Reduce heat, simmer uncovered for 8 minutes, stirring occasionally. Stir in the sausage; continue simmering 2 to 4 minutes or until macaroni is tender. Season with salt and pepper.

- Recipe submitted by Jayne Timmerman, 1999 National Beef Cook-Off

Brrrr!

The snow is blowing, and I can see little icicles hanging from the roof of the storage shed.

Soup is just what's needed for a day like this.

This week's soup recipe is a 1999 National Beef Cook-Off winning entry. It was cooked up by Jayne Timmerman from Nebraska.

"Beef Harvest Soup" is a hearty soup with all kinds of nutritious ingredients.

To make the soup, you'll need: 1 pound of ground round, 4 cups water, 1 can (14 1/2 ounces) Italian-style stewed tomatoes (undrained), 11/2 cups frozen mixed vegetables, 4 teaspoons instant beef bouillon granules, 1 cup uncooked large elbow macaroni, 6 ounces fully-cooked smoked beef sausage ( cut into 1/2-inch pieces) and salt and pepper to taste.

A note here: you also can use beef bouillon cubes if you can figure out how many equal 4 teaspoons of the granules.

Also, you can use other kinds of macaroni. I've made this soup several times and have substituted shells for the elbow macaroni. Adjust the cooking time as necessary.

Brown the ground beef in a large skillet over medium heat for about eight to 10 minutes.

Cook until the meat is no longer pink. Break up into 3/4- inch crumbles. Remove from the skillet with a slotted spoon.

Meanwhile, combine the water, tomatoes, vegetables and bouillon granules in a large saucepan.

Bring to a boil.

Stir in the macaroni and ground beef; return to a boil. Reduce heat; simmer uncovered for 8 minutes, stirring occasionally. Stir in the sausage; continue simmering for two to four minutes or until the macaroni is tender. Season with salt and pepper.

This makes about four servings of about two cups each. The preparation and cooking time is about 25 minutes.

This is a good soup!

If you have a recipe that you'd like to share, call Diane at 824-8809 or write to her at P.O. Box 415, Craig, CO 81626.

Comments

SummerRain 4 years, 5 months ago

This sounds delicious! Thank You Ms. Diane Prather for posting your recipe!

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