Beef Potato Soup
This soup features crunchy celery and tender carrots with beef and hearty potatoes. Put a pot of this on to simmer on a cold afternoon; it'll warm your house and is great reheated.
1/2 pound lean ground beef
3 cups water
1 cup sliced onion
1/2 cup chopped celery
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 bay leaf
2 whole cloves
1 1/2 cups cubed scrubbed potatoes
1/2 cup sliced carrot
2 tablespoons chopped fresh flat-leaf parsley
- Heat a large saucepan over medium-high heat; add ground beef to skillet; cook but do not break beef into small chunks. When meat is cooked remove from heat; drain excess fat.
- Return pan to heat; add water, onions, celery, salt and pepper to beef. Tie bay leaf and cloves inside a small piece of cheesecloth;* add to soup.
- Bring to a boil, reduce heat; simmer slowly for 15 minutes. Add potatoes, carrots and parsley. Cook until potatoes are tender (about 30 minutes). Remove bay leaf and cloves before serving.
Makes 6 servings.
*Lacking cheesecloth? Secure bay leaf and cloves inside a coffee filter, twisted and tied closed.