Perfect Winter Soup!

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So, it’s January and it’s currently 67 degrees outside. But last week the schools were closed because of snow and ice. The crazy South . . . Well, I’m making soup anyway. Take that, Warm Weather! Here’s a great recipe for a hearty soup that’s great for dinner around the family table, or to take to a friend who needs a little cheer. Mine is going to the Grant family tomorrow!

Hungarian Beef Soup (serves 6-8)

  • 1 pound lean ground beef (or bison)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 24 ounces tomato juice
  • 1 cup diced carrots
  • 1 1/2 – 2 cups diced potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon dried basil
  • 1 tablespoon paprika
  • 1 cup uncooked pasta, small size
  • 8 ounces sour cream

Brown the beef/bison with onion. Add garlic and cook 2 minutes. Add remaining ingredients except pasta and sour cream. Cook approximately 30 minutes. Add pasta the last 5-10 minutes. Serve in soup bowls and stir in 1 tablespoon sour cream per serving.

Notes:

  1. Substitute a 15 ounce can of tomato sauce and the remainder water if you don’t have tomato juice on hand.
  2. This can be frozen, just don’t add sour cream until serving.
  3. My friend, Terry, brought soup to me in a tall jar one time, and I thought it was the best idea ever! You’re welcome.
  4. This is such a great recipe for delivering to friends—unless they’re vegetarians. Then, use beans instead of meat.

Comment if you have a fabulous winter soup recipe to share!

 

 

Comments

  1. Mitzi Marshall says

    Thank you for the recipe Sandra! I love soup! I make this one in the crock pot on “souper” busy days!

    Mexican Soup

    3 cans of Chili beans
    2 cans of Black Beans
    1 can of Tomatoes with green Chilies
    1 can of Mexican Corn
    1/2 white onion chopped
    1-2 cloves of garlic chopped
    1 packet of Taco Season (or any combo of mexican spices)
    1 can of Beer (one cup of water if you need a substitute)

    Stir everything in a crock pot

    3-4 large chicken breasts
    Submerge the chicken in the crock pot until covered by everything but not on the bottom of the pot.

    cook 8 hours on low or 4 on high. Serves 6-8 people.
    Shred your chicken and serve! I garnish with sour cream and Jack cheese!

  2. Heather Davenport says

    Where did you get the cute gingham tags?! I love when you post recipes! Thank you so much. I am a stay at home mom and your recipes are always a hit with my family.

  3. Kathy Burle says

    We had this last night at our small group dinner – very tasty!! I wondered about adding the sour cream but it made the dish. Now I’m checking out all your other recipes. I love the tall jar idea for delivering soup, too. So much cuter than plastic containers! Thanks for sharing.

      • Cindy says

        I made this tonight but didn’t have tomato juice or sauce so I added a jar of Spicy Tomato & Parmesan Cream pasta sauce. It worked! It all came together quickly and was delicious! Thank you so much for sharing this recipe Sandra! I’ll be sharing a tall jar of it with a friend tomorrow 🍵🥄

  4. Maria Seidel says

    I’m home recovering from surgery and one of my husband’s Browns Bridge Host Team friends brought us this for dinner tonight. Sooo yummy (even though it’s warm outside of course). I had to look up the recipe so I could have it for the future. I’m so glad you shared this recipe so we could enjoy it! Thank you!

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