Tomato Beef Soup

Soup Cooking

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


Ingredients :

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 

Method:

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. 

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