This weekend, we had beautiful, sunny spring weather and began to think that spring was really here. This morning, we woke up to this.
That means there has been snow on the ground EVERY day since October 22nd. For those of you thinking that might be normal for Canada...no, not at all! It was almost completely gone after this weekend, but we still did have one big pile left.
Since winter decided to rear her head again this morning, I decided to make some hearty, warm soup for lunch. (Sorry, no pictures because I am just starting to chop the vegetables and haven't assembled it yet.) This recipe was my Great Gramma's and has been passed down for years. I love the few differences from an "average" hamburger soup; like shredded carrots. Enjoy!
1 1/2 lb. lean ground beef - browned
1 medium onion, chopped
1 - 28g can tomatoes
3 cans consumme
2 cans tomato soup
2 cans of water (use one of the empty soup cans)
4 carrots, grated
1 - 3 bay leaves
3 celery stalks, chopped
1 tsp. dry parsley
1/2 tsp. thyme
8 tbsp. barley
1/2 tsp. dill seed
salt & pepper, to taste
Brown meat, drain fat. Add all ingredients to slow cooker. Cook on medium in large soup pot for 3 - 4 hours.
I like to serve with buns or biscuits, and a nice, light tossed salad. This soup is very filling and I always get compliments on it. It can also be made in the slow cooker, and it freezes great! I will often make a batch in the slow cooker and one at the stove, at the same time. Then I freeze half for another day.
Question of the Day: Will spring every come to stay? :)