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Monday, March 7, 2011

Aunt Betty's Filling Soup

I have been blessed to have many great women in my life. I have had my mother and three of my own grandmothers and then when I wed my husband 24 years ago his family became mine as well. Today I want to share a bit about one of my husbands grandmothers and a favorite recipe of hers.

Betty Jean was her name and let me tell you this bean pole of a lady stood nearly 6 foot and was a strong as they came She raised a handful of children (I believe 5) on her own and then took in any child that just needed some love. My husband was one of these individuals that she took in. Roy P was what she called him if you are a Dukes of Hazard fan it won't take you long to figure out where that came from. It always seemed that Betty had something good on the stove cooking but also always had something in the fridge that she had just made or some makings for a sandwich of some sort. One of her favorite recipes was a hamburger soup that would fill you up quick.

Betty Jean Hamburger Soup

1 lb lean hamburger

2/3 cup diced celery

1 bay leaf, crushed

dash of cayenne pepper

1 cup diced onions

1 cup shredded cabbage

1/2 tsp thyme

1 1/2-quarts water

1/2 cup cubed raw potato

8-oz can tomato sauce

2 tsp salt

1/2 cup frozen peas

1 cup sliced carrots

1/4 cup raw rice

2 beef bouillon cubes

Brown hamburger and onion in Pam sprayed soup pot. Brain off all fat. Add potatoes, carrots, celery, cabbage, water and tomato sauce. Bring to a boil. Add remaining ingredients, except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put into soup bowls and sprinkle with grated Parmesan cheese.
A similiar recipe that we often have at our house is very close to this recipe at
1 lb ground beef, browned

2 onions, large chopped

1/2 teaspoon red pepper flakes

1 (16 ounce) bag elbow macaroni

1 (28 ounce) can crushed tomatoes

1 teaspoon garlic salt (I use Lawry's)

1/4 teaspoon pepper

1 teaspoon chili powder

Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good. Meanwhile, in another pan cook macaroni in boiling, salted water until tender. Set aside until almost ready to serve. When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well. Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles too soon, they may over cook and get mushy
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