I have been through many hurricanes, during my 64 years living in Florida. We survived Donna in the 1960's and most recently hurricane Charley in 2004. We were without electricity, water, and gas for almost two weeks. I promised myself that when I relocated to Charlotte, North Carolina, I would not miss hurricane season. Now, we are bracing for a winter ice storm in about the same way that we prepared for a hurricane, minus boarding up the windows and pulling in everything that could be a projectile. Luckily, we had a tree removed last week that had been struck by lightning. Inches of ice would have done it no favors, and it was angled to take a fall on the house.
Hamburger Soup from the Wauchula Methodist Church Cookbook
1 pound ground round - seasoned with salt and pepper and browned until meat is no longer pink in skillet
2 - 32 ounce containers of beef broth
4 - 10 1/2 ounce cans of Campbell's French Onion soup
1 - 28 ounce can of diced tomatoes
1/4 cup fresh chopped parsley
1/4 cup chopped celery leaves from top of stalk
4 or 5 peeled and sliced carrots
1 bay leaf
8 ounces of medium macaroni shells - uncooked
Place browned ground round in large Dutch Oven with cover. Add the remainder of ingredients, excluding the macaroni shells.
Bring to a slow boil and simmer covered several hours or until carrots are tender.
Add macaroni shells and cook on low another 20 to 30 minutes or until tender
This soup is best when prepared in a heavy dutch oven with a heavy lid. The flavors will combine for a hearty and delicious soup.
This recipe serves 10 to 12 or will yield a great pot of leftovers. As in many soups and stews, the soup tastes even better the next day after the flavors have melded together. I hope that you don't have an ice storm this season, but please enjoy this delicious soup recipe.