HILLBILLY SOUP

Hillbilly Soup image

Provided by Connie C.

Time 50m

Yield 12 cups of soup, 12 serving(s)

Number Of Ingredients 14

1 lb beef tips, uncooked bite sized
1/2 cup sweet onion, chopped
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon garlic
1 1/4 cups farfel (see recipe below)
8 cups chicken stock
1 (15 1/2 ounce) can dark red kidney beans or 1 (15 1/2 ounce) can pinto beans, drained
1 cup fingerling potato, diced
3 tablespoons catsup
1 cup all-purpose flour
1/3 cup flax seed, ground
1/2 teaspoon salt
2 eggs

Steps:

Make the Farfel Recipe first.
In a bowl, combine flour, ground flaxseed and salt. Mix well. Turn out onto counter.
Make a space in the center of the dough, break eggs into well.
Beat eggs with a fork, slowly bringing flour and flaxseed into mixture.
As the dough starts to thicken, use your hands to form a ball.
Knead 2 minutes. Dough will be stiff.
Coverr under a bowl for 20 minutes.
Move onto a floured surfaceand coat mixture with flour.
Shake off excess flour.
While the Farfel is sitting under the bowl, begin the rest of the soup recipe.
Brown the beef tips in a large skillet over medium heat until pink is gone.
Drain off fat.
Add onion, basil, oregano, and garlic and simmer about 3 minutes on low heat.
Transfer into a large pot the meat mixture and add the chicken stock on low heat.
Stir in the farfel, cook until done for approximately 6-8 minutes.
Add the beans and catsup. Allow to simmer another 5-10 minutes.
Transfer to bowls and serve with parmesan or swiss cheese.