The norm for Friday night soup is chicken soup with tons of vegetables and sometimes kneidlach (matzah balls). The last two weeks, I have made a tomato beef soup. I cook a plain soup, water and beef for a few hours and then freeze small containers of it. I take it out and doctor to make it yummy. Last week, I added tomato dip to the soup to give it a tomato beef flavor. This week, I added diced tomatoes (from a can). I used a mandolin to slice the vegetables which made them very thin. The celery looked like eyelashes.
Cooking for the Sabbath is not my neatest moment. I am usually cooking three or four dishes and baking. Needless to say, I have loads of pots, bowls, peelers, knives, etc. on my counters. I have clean areas and less than clean areas. The stove does not escape and that upsets me. I can't stand a soiled stove top. Soon, it will be again clean but right now, I am not thrilled about its appearance.
Tomato Beef Soup
2 cups water
2 cups prepared soup
2 cups vegetable broth
1 can (28 ounces) diced tomatoes, undrained
1 cup thin-sliced carrots
1 cup thin sliced celery
1/8 teaspoon hot pepper sauce
In a 4 quart sauce pan, heat up prepared beef soup.
Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours .
Serve with potato chunks or noodles or rice.