Categories: Ground Beef, Main Dish, Soup
Ingredients
- 2 lbs ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/8 teaspoon seasoning salt
- 1 (2 ounce) package onion soup mix (for 3 or 4 servings)
- 6 cups boiling water
- 1 (8 ounce) can tomato sauce
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 1 cup celery, sliced
- 1/4 cup celery leaves
- 1 cup sliced carrot
- 1/3 cup dried split peas
- 1 cup elbow macaroni
- grated parmesan cheese
Directions
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In a large saucepan, brown meat, drain excess fat.
- Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
- Stir in boiling water, tomato sauce, and soy sauce.
- Cover and simmer for about 15 minutes.
- Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
- Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
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Serve sprinkled with Parmesan cheese over individual servings.
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To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.
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*Can sub frozen peas for dried split peas, just add them in with the macaroni.