This sweetest little guy is COOPER.
He love’s this soup.
One of my sweet daughters, by the name of Brandi sent me this recipe and pictures of both
Soup & Coop.
I’ve re-named it COOP’S SOUP!
It’s really a Beef & Cheddar Macaroni Soup.
As you all know kids are picky eaters. This soup was enjoyed by everyone in their household, and not a drop was left. Brandi says it’s a cinch to throw together, and perfect for another COLD day!
Gosh . . . she even gave me a Red Backdrop!
Clever . . . very clever.
She served Coop’s Soup with flaky homemade rolls.
I should introduce you to my Beautiful, talented Daughters.
This Pic was flashed at Christmas time . . . Guess what we gave them?
They are all good cooks – but a Cuisinart doesn’t hurt!
COOP’S SOUP . . . Beef & Cheddar Macaroni Soup
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon seasoning salt
1 (2 ounce) package onion soup mix (for 3 or 4 servings)
6 cups boiling water
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 cup celery, sliced
1/4 cup celery leaves
1 cup sliced carrot
1/3 cup dried split peas
1 cup elbow macaroni
grated parmesan cheese
2 Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
3 Stir in boiling water, tomato sauce, and soy sauce.
4 Cover and simmer for about 15 minutes.
5 Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
6 Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
7 Serve sprinkled with Parmesan cheese over individual servings.
8 To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.