Thursday, January 21, 2010

January Skiers Soup

I think it was the name that appealed to me originally...though I wasn't much of a skier, I could could cook soup. The recipe came from a church cookbook published in 1985...put out by the gals from the Kelowna Mennonite Brethren Church...and given to me by my sister-in-law way back then. It is basically a hamburger soup...and was submitted by Gloria H. Over the years I have cooked it often...and changed it up a little. It's a hearty winter soup...combined with some fresh bread it makes a great meal after a day on the slopes...or anywhere, for that matter. January is officially soup here's a recipe you might want to try.

January Skiers Soup
  • 1 pound ground beef
  • 6 cups water
  • 3 sliced onions
  • 3 large carrots, sliced
  • 3 medium potatoes, diced
  • 3 stalks celery, sliced
  • 1 can tomato soup
  • 1 large can diced tomatoes (28 oz.)
  • 2 cups sliced cabbage (optional)
  • 1/4 cup rice
  • 1/2 tsp. oregano
  • 1/2 teaspoon sweet basil
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • dash of cayenne pepper (just to add a wee zip)


  1. Brown ground beef in heavy pot...with 1 tablespoon oil. Use a potato masher to stir while's great for crumbling the beef.

  2. Add remaining ingredients except rice and seasonings, and bring to a boil.

  3. Add rice and seasonings.

  4. Cover and simmer for 1 hour.

  5. Serve with a dollop of sour cream...and fresh bread.