2 quarts tomato juice
Medium onion, chopped
3 stalks celery, chopped
3 TB fresh parsley, finely chopped
1 lb hamburger
1 ½ C cooked pasta (cook a little bit extra from a previous meal)
4 TB butter
4 TB flour
In a large pot, heat tomato juice. Sauté onions, parsley, and celery in butter. Add flour, mix well, and add to tomato juice. Brown Hamburger and drain. Add hamburger and cooked pasta to soup and stir until slightly thickened. Maybe add a tsp of salt if it’s home bottled juice, otherwise the store bought is plenty salty. Serve with cheesy bread sticks or Garlic bread.
Recipe by: Jeanne C.
(Can freeze in ziplock freezer bags)