Recipe by Hey Jude
I think this is our #1 all time family favorite and it's often requested for birthday dinners. It's the 'Bestest' because my daughter described it as such when she was little. This freezes well and I've added directions for that and for reheating.
Top Review by EasyCooking
I've made this soup about a dozen times. My family loves this soup. It's my go to recipe when the kids are sick. My can of tomato soup is 14 oz. I also increase the seasonings and liquids because the kids love the juice. So I add 1 1/2 times the amount of seasonings and juices (except for the salt which I don't add). Instead of peas, I use quick cookig barley the last 20 minutes. I cook the pasta separately and then have the family add it to their soups. Thanks for the wonderful recipe.
- 907.18 g ground beef
- 2.46 ml salt
- 1.23 ml pepper
- 1.23 ml oregano
- 1.23 ml basil
- 0.59 ml seasoning salt
- 56.69 g package onion soup mix (for 3 or 4 servings)
- 1419.54 ml boiling water
- 226.79 g can tomato sauce
- 14.79 ml soy sauce
- 236.59 ml celery, sliced
- 59.14 ml celery leaves
- 236.59 ml sliced carrot
- 78.07 ml dried split peas
- 236.59 ml elbow macaroni
- grated parmesan cheese
Directions See How It's Made
- In a large saucepan, brown meat, drain excess fat.
- Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
- Stir in boiling water, tomato sauce, and soy sauce.
- Cover and simmer for about 15 minutes.
- Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
- Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
- Serve sprinkled with Parmesan cheese over individual servings.
- To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.