40 Days of Soup: Day 12- Greek Ground Beef, Noodles, and Veggies


Ingredients:

1 1/2 lbs ground beef

1 onion, chopped

1 T garlic

1/4 cup olive oil

1/4 cup all purpose flour

salt, pepper, paprika (just a dash, was looking for cayenne pepper but found paprika)

8 carrots, peeled and diced

8 celery stalks, chopped

2 bay leaves

1 T Cavendar’s Greek seasoning

1 cup ketchup

12 oz elbow mac

With unused ground beef bought for meatballs and a desire to make a roux, I created today’s soup: Greek Ground Beef, Pasta, and Veggies. To make soup brown the ground beef with garlic, two chopped onions, salt, and pepper. (I had 3 lbs unused so I browned it all with 2 onions, drained and put 1/2 the meat in a container, labeled it and put in the freezer. I’ll use it for another soup another day.) Remove and drain meat and set aside. Cook pasta according to directions. Make a roux by pouring oil in soup pot and blending in the flour with a whisk. Heat over medium high heat, stirring continually until light chocolate brown. (This may take up to 20 minutes.) When ready add the chopped veggies and stir for 5 minutes, wilting celery and beginning to cook carrots. Add water to 1/2 full and stir to blend. Add ketchup, seasonings and bay leaves. Taste and adjust seasonings. Now this can continue to be on the range simmering on low for about an hour, stirring occasionally then add cooked pasta OR put in a crock pot and add cooked pasta (if you have to go to a basketball game and drama ministry rehearsal!). I was thinking about adding some sour cream, but it is creamy enough with the roux and ketchup.

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About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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