The Hearse Ride...
Thursday, January 03, 2008
1 1/2# Ground Round (any grade is fine, extra lean is also good)
2 tsp. Liquid Smoke (hickory)
1 Large head Green Cabbage, chopped
5 Stalks celery, sliced
5 Medium carrots, sliced
3 Large yellow Onions, large dice
5 Medium potatoes, large dice
5 Cloves garlic,chopped (I use the dry and probably add more than that)
1 Tbsp dried basil
1 1/2 tsp. Grd. Black pepper
1 29oz.(1 lb. 13oz.) can Tomato Puree
3 Quarts water (add more if too thick)
Okay here's where it gets tricky, I use a beef soup base, and can't judge measures, so suffice to say, enough beef bullion to make 2 quarts of broth. I suppose you could use 2 quarts of beef broth.
The healthy way would be to brown the ground beef, and drain it, but since I use higher grades of meat with lower fat, I skip that step.
I put the grd. beef into a 5 Quart stock pot, and cover it with about a quart of cold water. Turn the burner on to about med-high to high, depending on your fuel source, I have electric so I put it on high. Add garlic and pepper, and simmer the meat, (appox. 15-20 mins.) lower heat, but keep it near boiling while you are paring and chopping the carrots. Continue to prep veggies, when you have the veggies, except potatoes (always do potatoes last or they will discolor or over cook)
Add Tomato Puree, and *2 Quarts of hot water *(omit if using broth)
**Add Liquid Smoke.
Add beef soup base for 2 Quarts, or bullion.
Add Basil, bring to a boil.
Add carrots and celery, cook for about 15 mins, continue cooking while adding cabbage and onions. Cook on med-low heat/low simmer for 45 mins.
Add pared, diced potatoes and cook for (appox.)10 mins. till done.
Correct the seasoning.
Shut off the heat and eat'r up!!
Now, this is the size I make at home, but it can be tripled or quadrupled for soup kitchens....you'll have to figure out those measures yourselves...lol.
Now you can add or subtract veggies in this soup as you like, if I had rutabaga, corn, & green beans, I would have added it, but I didn't.
**Of course I forgot the secret ingredient....duh. 2 tsp. Liquid Smoke. Gives it a savory taste, most people don't detect it, though they always remember the soup.