This recipe's a childhood favorite. I'm not sure who started making it or how they decided on the materials. However, thinking about it and knowing my parents, it's likely they just threw together what they had around. This soup is very easy. You just throw a bunch of chopped vegetables with some beef and let it cook until everything's melded a bit. This soup's pretty flexible, and I've had it a bunch of different ways, but I'd say this version has all the basics. Some add-ons I've had before include 2 inch segments of corn on the cob, baby spare ribs (instead of beef), tomatoes, and more. In fact, thinking about it, it's flexibility may rival Stone Soup! Have you read that book? Anyway, give this soup a try and see what you think!
Yield: 8 servings
|1 pound||beef, cubed|
|6||carrots, coarse chop|
|1 tablespoon||ginger, grated|
|8 ounces||mushrooms, quartered|
|43 ounces||tomato soup|
- Gather all materials.
- Combine all materials, and simmer until meat cooked through and tender.