As I’m typing up this week’s Over A Cup of Coffee, I can’t help but notice how dreary it looks outside. It’s dark and rainy — a day for soup. This week’s column features two soup recipes. If you try them, remember that you can adapt the recipes to your liking!
The first recipe is pretty much like other minestrone soup recipes, except that it has meat in its ingredients, something we like in our soups.
Some people like their soups when sprinkled with some kind of shredded or grated cheeses. Soup meals are good with hot bread — and how good that would be on a dreary day like Friday!
Do you have a soup recipe that you would like to share with readers? Send it or other recipes you would like to share to me at P.O. Box 415, Craig, CO 81626, or call me at 970-824-8809.
Minestrone Soup with Meat
1 pound ground beef
1 large onion, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and cubed
2 stalks celery, diced
1 (28-ounce) can tomatoes, mashed, and juice
1 cup shredded cabbage
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper
Lightly brown the ground beef. Drain off the fat. Put everything into a pot, bring to a boil and simmer until the vegetables are done. Or, even better, put all of the ingredients in a crock pot and simmer for 8 hours or so. Remove the bay leaf before serving.
Note: The ground beef does not have to be browned, especially if using a crock pot. Break it up before adding it to the pot.
6 cups water
1 pound ground beef, broken up
1 cup barley
1 large carrot, diced
2 large celery ribs with leaves, diced
1 medium onion, chopped
1 1/4 tablespoon minced parsley
2 teaspoons salt
1/4 teaspoon pepper
1 (16-ounce) can tomatoes, chopped
Mix the water, ground beef and barley in a big pot. Break up the ground beef. Add the other ingredients. Bring to a boil and then reduce the heat. Simmer for about an hour or until the barley is tender. You may have to add more water during the cooking time. Adjust seasonings to taste.