Thursday, January 21, 2010

January Skiers Soup

I think it was the name that appealed to me originally...though I wasn't much of a skier, I could could cook soup. The recipe came from a church cookbook published in 1985...put out by the gals from the Kelowna Mennonite Brethren Church...and given to me by my sister-in-law way back then. It is basically a hamburger soup...and was submitted by Gloria H. Over the years I have cooked it often...and changed it up a little. It's a hearty winter soup...combined with some fresh bread it makes a great meal after a day on the slopes...or anywhere, for that matter. January is officially soup month...so here's a recipe you might want to try.

January Skiers Soup
  • 1 pound ground beef
  • 6 cups water
  • 3 sliced onions
  • 3 large carrots, sliced
  • 3 medium potatoes, diced
  • 3 stalks celery, sliced
  • 1 can tomato soup
  • 1 large can diced tomatoes (28 oz.)
  • 2 cups sliced cabbage (optional)
  • 1/4 cup rice
  • 1/2 tsp. oregano
  • 1/2 teaspoon sweet basil
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • dash of cayenne pepper (just to add a wee zip)

Method:

  1. Brown ground beef in heavy pot...with 1 tablespoon oil. Use a potato masher to stir while browning...it's great for crumbling the beef.

  2. Add remaining ingredients except rice and seasonings, and bring to a boil.

  3. Add rice and seasonings.

  4. Cover and simmer for 1 hour.

  5. Serve with a dollop of sour cream...and fresh bread.

Enjoy!

16 comments:

  1. You know I love the taste of hamburger when it's been nicely browned. I'll bet this is goo. and I would say Yes to the cabbage. Thanks for sharing.

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  2. I'm out the door with my skis in hand and that soup sounds like the perfect ending to my day...
    It looks delicious. Something new to try for next week.

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  3. Interesting title, around here we call this autumn soup, but no matter what you call it, it;s delicious

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  4. That looks great...of course, with my texture issues, the immersion blender will come out, but ohhh, I can almost taste the flavors now. Yup, I'll be trying this one and I'm no skier.

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  5. This looks like a lovely flavoured soup. And was that a "Mennonite" Samosa I saw there?

    Yippee. Two of my favourite things.

    I have a bit of ground bison in the freezer and some Mennonite sausage. Cabbage. Ummhmm. A potato. Yes.

    I'm good to go.

    I love soup. It's warm, heats me up right away, can adapt to what's in my fridge, and is a one-pot and one bowl event here, so I don't have a kitchen full of dishes to wash afterwards.

    I will definitely add a slosh of pickle juice and a bit of brown sugar. I really like a sweet and sour taste with my beef/cabbage soups.

    Thank you for this recipe.

    anon1

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  6. Hmmm... I can almost smell it! Sounds wonderful and I too would say yes to the cabbage!
    Thanks, Judy! I love the recipes that stick around through the years!

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  7. This is very similar to a recipe I make, only my recipe uses beef broth in place of the water, and gives a much richer flavor. I use barley instead of rice. Love cabbage in soup! Yum -- sounds good! It's a great day in Ohio for a big pot of soup!

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  8. I love soup, and this sounds really tasty. I like the fact that it has so many veggies in it.

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  9. Ahh...it really looks good! It reminded me a little of my mom's borsch, especially with the dollop of sour cream...

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  10. This looks delicious! Thanks for sharing. How many servings does it make? It would be good for Super Bowl sunday. We are going to have quite a crowd. Have a great day!

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  11. I love hamburger soup! The first time I heard of it I wasn't too keen until I tasted it. Now it's a favourite. I'll have to try your version. I'm sure it's a winner.

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  12. I made this tonight after my ski day and it is the most delicious...
    Nice and thick. Lots of bulk.
    I loved it and will make it again!

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  13. Nice presentation - like the white dishes, placemat and the (birthday?)flowers!
    Mmmmm love that soup. I notice you put basil in which I love, and I sometimes use Cambells tomato soup with basil instead of the regular Campbells tomato soup. Or throw in a pkg of Knorrs tomato basil soup mix - both yummy flavours if you lilke basil too!

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  14. Very yummy looking soup with all my favorite flavours. .your pictures are wonderful too. Thanks Judy.

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  15. Love love love this soup, only diff is my mom adds barley insted of rice but it's so delicious and hearty indeed... One of my faves for sure! Thanks for the post and what beautiful dishes you have! - Amanda

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  16. I am making this soup tonight Judy. I bought some ground bison on sale which I will divide into thirds. I will use 1/3 of the package in the soup, with 1/2 of a farmer's sausage (leftover).

    The other two-thirds ground bison I'm planning for some variation on Anneliese's recent multi-entree post.

    The main difference I'm working with is using a cup of ratatouille in my soup. It has green and red Bell peppers, tomatoes, courgettes, zucchini, garlic, tomato paste, basil, oregano and olive oil.

    I know. Not Mennonite. And not Italian I hear someone else mutter.

    Then I hear a third voice, one I cannot attribute for sure. One of the MGCC's husbands saying ...

    "What you got".

    Thank you sir.

    anon1

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