The following soup recipe was in high demand by our participants at Tuesday’s seminar at Bethany Memorial Church. Thank you, Karen McFadden, for sharing it, and to Charlotte Chambers and Rev. Scott Thayer for joining her in sharing in the hospitality!
Here’s the Beef Tortellini Soup recipe.
1 lb. ground beef
7 cups beef broth
2 cans(14 1/2 oz. each) stewed tomatoes
3/4 cup ketchup
3/4 cup thinly sliced carrots
3/4 cup thinly sliced celery
3/4 cup chopped onion
1 Tablespoon dried basil
1 1/2 teaspoons SEASONED salt (such as Lawry’s)
1 teaspoon sugar
1/4 teaspoon pepper
4 bay leaves
1 1/2 cups cheese filled tortellini (I like the frozen instead of the dried), but either will do.
Grated Parmesan cheese, optional
In a soup kettle, cook beef over medium heat until no longer pink: drain. Add the next 11 ingredients: bring to boil. Reduce heat: cover and simmer for 30 minutes. Add tortellini: cook for 20-30 minutes or until tender. Remove bay leaves. Garnish individual servings with Parmesan cheese if desired.
Yield: 10-12 servings (3 & 1/4 quarts)
Note: Instead of canned broth, I use 7 teaspoons beef bouillon in 7 cups of water.
Buffalo Bits 