Gr.BEEF,CAULIFLOWER,TOMATO& MACARONI SOUP
Nancy J. Patrykus
I would make this by the quarts, and freeze them. If you plan to have it for supper, take a quart from the freezer, set in the refrigerator to thaw while you are in the field.
Your soup will be almost ready when coming in from the field at dark and after parking the tractor.
Be sure to only add the dry pasta the last 10 minutes, to simmer.
Homemade crusty bread with gobs of butter!
YUMMY!! A meal for the Gods!
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- 1 medium
- cauliflower, ...small florets, or use frozen
- 3 Tbsp
- 1 lb
- ground beef
- 1 medium
- tomatoes,.... canned and cut up
- 3/4 c
- chopped onion
- 8 c
- hot...water....yes hot!
- 1/4 tsp
- 1 tsp
- celery salt
- 1/4 c
- parsley flakes
- 1 c
- elbow maccaroni.......to cook in the soup
- parmesan grated cheese.... to taste
Wash and cut off the florets.
Put in cold water with 1 teaspoon of salt.
Let sit at least 10-15 minutes while you continue with the recipe.
uncooked dry elbow macaroni , pepper, parsley and celery salt.
cook until macaroni's are tender.
If freezing soup..Add the pasta when soup is thawed!
You might be surprised how delicious the added cheese does to this soup.