| | Directions | | In large saucepan, combine first 7 ingredients. Bring to boil, reduce heat, cover and simmer about 30 minutes. Transfer mixture into blender and puree. Add beef and remaining ingredients. Cover and cook over medium heat about 20-30 minutes or until flavors are developed. Remove and discard bay leaf. Yield: 2 servings. |
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| Ingredients | | - |  | 2 cups canned tomatoes |
| - | | 2 cups sliced pared carrots |
| - | | 2 packets instant beef bouillon (dissolved inch 2 cup hot water) |
| - | | 1/2 cup celery leaves |
| - | | 2 ounces onions, cubed |
| - | | 6 pepper corns |
| - | | 4 sprigs parsley |
| - | | 1 pound ground beef, cooked and crumbled |
| - | | 1/2 teaspoon salt or to taste |
| - | | 1 bay leaf |
| - | | 2 drops hot sauce |
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