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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Beau Monde Seasoning

My mom used to keep this seasoning, made by Spice Islands, on hand.  I used to put it on everything. It is a versatile mixture of spices that can be used to perk up the flavor of beef, pork, poultry, seafood, vegetables, soups, salads and eggs. Beau Monde is often used with homemade dips, salad dressings and sauces.

This recipe is found on many different sites online.

1 Tbsp ground cloves
1 1/4 tsp ground cinnamon
1 Tbsp salt
1 Tbsp ground bay leaf
1 Tbsp ground allspice
2 Tbsp ground black pepper
1 Tbsp ground white pepper
1 tsp ground nutmeg
1 tsp ground mace
1 tsp celery seed

  1. In a small mixing bowl, mix together all ingredients.
  2. Pour into a tightly closed jar and store in a cool, dry place.