- 2 lbs ground beef
- 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
1 In a large saucepan, brown meat, drain excess fat.
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.