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Nutrition Facts
Serving Size 1 (508g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper 1/8 teaspoon seasoning salt
Calories 480
Calories from Fat 213		(44%)
Amount Per Serving		%DV
	Total Fat 23.7g	36%
	Saturated Fat 9.0g	44%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 1.4g
Cholesterol 103mg		34%
Sodium 1462mg		60%
Potassium 897mg		25%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 5.5g	21%
	Sugars 5.9g
Protein 34.9g		69%
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Recipe #56366 | 2 hours | 20 min prep | add private note

⁽¹²⁵⁾ RATE IT NOW Print Recipe

By: Hey Jude
Mar 16, 2003

I think this is our #1 all time family favorite and it's often requested for birthday dinners. It's the 'Bestest' because my daughter described it as such when she was little. This freezes well and I've added directions for that and for reheating.

SERVES 6 -8 (change servings and units)

Ingredients

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

Directions

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.

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Featured Reviews for This Recipe

From: Melissa823

On Nov 21, 2009

Ok, how is this so good?? I'm reading all the recipes thinking, it's probably pretty good, but I was NOT expecting how delicious it was! I cut up some frozen thawed green beans in place of the peas, omitted the celery, and used garlic powder instead of seasoning salt. I added a dash of hot sauce. I too added water at the end. VERY AWESOME.

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From: Jennabelle

On Nov 1, 2009

CRAZY good! Can you believe my son actually said "Mom! This is is the Best Soup Ever!" when he ate it. I laughed and told him the name of it. We didn't add beans or noodles but put rice in the bottom of our bowls. And I was out of soy sauce so I used Worcestershire — nice addition. Excellent soup that is sure to be a family favorite for many years!

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From: MrsSPheonix

On May 23, 2006

Outstanding soup that I'd make again! Hubby even said it should have more than 5 stars I left out the salt & seasoning salt as I didn't think it was needed, used a jar of pasta sauce for the tomato sauce, added fresh onion & garlic because we like them, but everything else I followed. Delicious flavours, simple to pull together & I loved the addition of the split peas. I didn't add extra water as I liked the consistency, but found that the leftovers are much thicker because the pasta has absorbed all the liquid. Next time I may add noodles separately, but no real problems here Thank you for sharing your wonderful family recipe.

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From: Chef #228345

On Oct 26, 2005

Loveit! I didn't have dried, split peas so I added frozen peas in the last 15 min and it didn't hurt a bit. I will make this again and again. It's "The bestest" The kid was right!

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