Aunt Lodema’s English Soup

It’s soup season and the cold weather always makes me want comfort food. I grew up on this soup. It was passed down from my Great Aunt Lodema and my mom made it many times each winter. It makes the house smell wonderful and your insides nice and warm.

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I grew up with this. The tastes hold so many childhood memories. Walter even said that he wanted to eat this every day. I told him he now has the recipe to make it, but I want more selection in my diet! Let this soup become a part of your winter dinners.

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Aunt Lodema’s English Soup

Ingredients:

1 pound ground beef
2 cups shredded carrots
1 cup chopped celery
2 beef bouillon cubes
2 cans cream of celery soup (concentrate only)
3 cups tomato juice
5 cups water
1/4 cup dried minced onion
1/4 teaspoon ground pepper
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
1 teaspoon salt
1 tablespoon sugar
1 bay leaf

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Directions:

In a stockpot, brown ground beef. At the same time, dissolve bouillon cubes in 2 cups of warm water.

Once ground beef is browned, add in carrots, celery and minced onion. Pour in tomato juice. Add cream of celery soup. Add water, including the water with the bullion cubes. Add all seasonings. Stir together well, and bring to a boil. Once soup boils reduce heat to low. Cover and simmer for 2 hours stirring occasionally.

Serve hot.

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Aunt Lodema’s English Soup
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Ingredients
  1. 1 pound ground beef
  2. 2 cups shredded carrots
  3. 1 cup chopped celery
  4. 2 beef bouillon cubes
  5. 2 cans cream of celery soup (concentrate only)
  6. 3 cups tomato juice
  7. 5 cups water
  8. 1/4 cup dried minced onion
  9. 1/4 teaspoon ground pepper
  10. 1/4 teaspoon marjoram
  11. 1/4 teaspoon garlic powder
  12. 1 teaspoon salt
  13. 1 tablespoon sugar
  14. 1 bay leaf
Instructions
  1. In a stockpot, brown ground beef. At the same time, dissolve bouillon cubes in 2 cups of warm water.
  2. Once ground beef is browned, add in carrots, celery and minced onion. Pour in tomato juice. Add cream of celery soup. Add water, including the water with the bullion cubes. Add all seasonings. Stir together well, and bring to a boil. Once soup boils reduce heat to low. Cover and simmer for 2 hours stirring occasionally.
  3. Serve hot.
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