Goulash Soup

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I reduced the amount of meat and changed the seasoning.

Servings: 6

1 pound ground beef
1 cup onion, chopped
1 cup potatoes*, chopped
1 cup carrots, sliced
½ cup celery, chopped
1 cup cabbage, shredded
2 – 15 oz cans diced tomatoes*, undrained
1 ½ cups water
1 cup rice*
1 bay leaf
1 tsp dried thyme
2 tsp dried basil
1 tsp salt, or to taste
¼ tsp fresh ground black pepper
1 ½ cups cheddar cheese*, grated

  1. Saute beef and onion in a hot large pot until browned. Drain fat.
  2. Add veggies and water. Bring to a boil.
  3. Add remaining ingredients except cheese. Cover and simmer for about 1 hour, or until rice and veggies are tender.
  4. Serve topped with cheese.
  • The potatoes and rice are not cooked before adding them to the pot.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces.  You could also use fresh or frozen tomatoes.
  • Parmesan cheese is also very good on this soup.

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Ramen with Beef and Vegetables

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I reduced the amount of meat and omitted the salt.
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Servings: 4

1/2 pound ground beef
3-4 green onions, sliced
1 cup chopped vegetables (spinach, zucchini, mushrooms, peas, or any other veggies you like)
2 – 3 oz packages ramen noodles
soy sauce

  1. Saute beef in a hot skillet until browned. Drain fat.
  2. Add onions and veggies. Cook for 2 minutes.
  3. Prepare ramen according to package instructions, but DO NOT add seasoning packet. Drain.
  4. Add beef and veggies. Cook until all liquid evaporates.
  5. Serve with soy sauce.
  • NOTES

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