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Prep Time30 minutes
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Cook Time2 hours
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Serving8
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When I was little, I used to crumble biscuits in vegetable soup and mix it all up until it was kind of a soupy-mash. It may not be the prettiest thing in the world, but it is true comfort food to me. Especially with a big glass of ice cold milk on the side. This recipe is a simple classic vegetable soup with one special ingredient: a few glugs of Heinz chili sauce! Use it sparingly — taste as you go until you get the degree of tomatoey-spiciness that you like. Heinz chili sauce tastes a lot like catsup with more onions in it.
TO MAKE THE BISCUITS: PREHEAT OVEN TO 415 DEGREES. PUT 2 CUPS OF SELF RISING FLOUR IN A BOWL. CUT IN THE COLD CRISCO WITH YOUR FINGERS OR A FORK (USE THE SOLID STICKS OF SHORTENING). POUR IN THE BUTTERMILK AND MIX WITH YOUR HANDS OR A WOODEN SPOON. DUMP THE WET DOUGH ON A FLOURED SURFACE (AND USE A.P. FLOUR HERE BECAUSE TOO MUCH SELF-RISING WILL IMPART A METALLIC FLAVOR). IT WILL BE STICKY UNTIL IT PICKS UP A BIT MORE A.P. FLOUR. FOLD THE DOUGH OVER ITSELF A FEW TIMES UNTIL YOU HAVE A COHESIVE MASS, THEN PAT IT OUT FLAT UNTIL IT IS ABOUT 1 1/2 INCHES THICK. CUT OUT THE BISCUITS WITH A COOKIE CUTTER AND PUT THE BISCUITS IN A PAN RUBBED WITH A LIGHT COATING OF CRISCO. BAKE THE BISCUITS UNTIL THEY ARE GOLDEN BROWN ON THE BOTTOM.
Ingredients
Vegetable Soup
Biscuits
Directions
Trim the chuck roast and cut it into cubes. Don't make the cubes too large, or this will wind up looking like beef stew.
In a pot over medium high heat, saute the beef.
Toss in the onions and saute with the beef until the beef is cooked through and the onions have a little color on them. DRAIN excess oil from pot.
Add the tomatoes and water and stir. Lower the heat so that the soup is at a low boil. Add a few glugs of the Heinz chili sauce and taste. You can add more if you like a spicier soup. Season to your own taste.
Let the soup simmer until the beef is tender.
Add the carrots and potatoes. You can par-boil the potatoes first if you want as they seem to take the longest to soften. The trick here is to get the vegetables cooked to doneness (not mushiness) at the same time.
The last thing to add is the frozen peas (or frozen lima beans).
Season with salt and pepper and cook at a low simmer until the vegetables are tender. The overall cooking time for the soup will be about 2 hours.
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