Wednesday, May 1, 2013
Beefy Vegetable Soup - Britt Burns (Pitcher)
1/2 - 3/4 lb. ground beef
5 cups water
38 oz. tomato sauce
1 1/2 - 2 cups potatoes, diced
1 large carrot, diced
8 - 10 oz. frozen lima beans
1 can whole kernel corn
3/4 cup macaroni
2 celery stalks, diced
3 tsp. salt
1 tsp. pepper
1 tsp. parsley
1 tsp. granulated onion
2 bay leaves
In large pot or dutch oven, brown ground beef until it is crumbled well. Add water, tomato sauce, vegetables, macaroni and spices; mix well. Bring to gentle boil for 15-20 minutes, stirring constantly. Reduce heat; simmer 30 minutes to 1 hour.
Britt Burns was a high school phenom who made his White Sox debut in 1978 at the age of 19. He was part of the starting rotation that helped the Sox clinch the 1983 AL West Division by 20 games, and was an All Star in 1981.
Burns played his entire career with the White Sox - a career that was abruptly halted in 1985 at the age of 26. After winning 18 games that year, Burns was traded to the New York Yankees. However, a chronic, degenerative hip condition prevented him from ever taking the mound for the Yankees, and he retired.
After spending some time coaching in the Houston organization, Burns returned to the White Sox this year as pitching coach for the Birmingham Barons (the Sox' AA affiliate).
At 6'5" and 215 lbs, Burns was a big, beefy Texan and this recipe reflects that perfectly. Everyone and their mother has their own recipe for vegetable soup, but this one adds ground beef to make it a really big meal.
This is hearty and very filling. Freezes well and you could feed an entire team with this.
FINAL SCORE - This one goes in the Win column.