Recipe #13: MCEC Soup

A very popular soup in our household, back in the day. Did you know that MCEC stands for Mennonite Conference of Eastern Canada? Well, it does, and they have their own soup, or at least they had a cookbook from which this recipe is taken. It's possibly attributed to an individual in that cookbook. If the cookbook turns up, I'll check!

Update: I asked my mother about the source for this one, and what happened was, my father went to an MCEC conference and they served this soup en masse, and he asked one of the organizers for the recipe, and it was provided to him. So it was known in our house as the MCEC soup.

If you want to feed 80, see below.

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Feeds 8

1/2 lb ground beef
1 large onion
2 stalks celery
1 cup green pepper
1 cup red pepper
Apple juice
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon pepper
1/2 pkge Lipton onion soup mix
1 tablespoon dry parsley
2 cups potato cubes
28 oz tin of tomatoes
4 cups hot water
1 Lecithin capsule
1/2 head chopped cabbage

In a frying pan, sauté beef and drain off fat. 

In a dutch oven, sauté onion, celery & peppers in apple juice.  When these are soft add beef.

Mix in salt, sugar, pepper, soup mix, parsley, potato and tomatoes.  Add water and lecithin and simmer for one hour.

Add cabbage and simmer for another hour.

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Feeds 80.

2 kilos ground beef
10 large onions
1 head celery
5 green peppers
apple juice to saute in
10 tsp salt
10 tbsp sugar
5 tsp pepper
4 pkges Lipton onion soup mix
10 tbsp dry parsley
8 lbs potatoes in 1/4" cubes
8x28 oz tins of tomatoes
40 cups hot water
84 Lecithin capsules
4 heads chopped cabbage

In a frying pan, sauté beef and drain off fat. 

In a dutch oven, sauté onion, celery & peppers in apple juice.  When these are soft add the beef and divide evenly into four large boilers.

In each boiler add propotionately the salt, sugar, peppers, soup mix, parsley, potatoes and cut up tinned tomatoes.  Add water and lecithin.  Let simmer for one hour.

Divide cabbage between four boilers and simmer for another hour.