Hearty Beef Vegetable Soup

• 1 lb. ground beef
• 1 lb. can tomatoes, cut up
• 2 or 3 onions, chopped
• 3 large carrots, sliced
• 3 stalks celery, sliced
• 5 c. water
• 1/4 c. ketchup
• 2 tsp. seasoned salt
• 1 tsp. basil
• 2 beef bouillon cubes
• 1/2 c. pearled barley
• 1 bay leaf
• 4 Tbsp. sweet butter
• 2 c. finely chopped yellow onions
• 3 c. chicken stock
• 2 lb. zucchini (about 4 medium-size)
• salt and freshly ground black pepper to taste
• 4 Tbsp. sweet butter
• 2 c. finely chopped yellow onions
• 2 c. peeled and chopped carrots
• 6 parsley sprigs
• 5 c. chicken stock
• 2 large potatoes (about 1 1/2 lb.), peeled and cubed (3 to 4 c.)
• 1 c. chopped fresh dill
• salt and freshly ground black pepper to taste
• 2 to 3 c. grated good quality Cheddar cheese

1. Melt the butter in a soup pot.
2. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly covered, about 25 minutes.
3. Add parsley, stock and potatoes and bring to a boil.
4. Reduce heat; cover and simmer until potatoes are very tender, about 30 minutes.
5. Add dill; remove soup from the heat and let it stand, covered, for 5 minutes.
6. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade or use a food mill fitted with a medium blade.
7. Add 1 cup of the cooking stock and process until smooth.
8. Return pureed soup to the pot and add additional cooking liquid, about 3 to 4 cups, until the soup reaches the desired consistency.
9. Set over low heat; add salt and pepper to taste and gradually stir in the grated cheese.
10. When all the cheese is incorporated the soup is hot (not boiling), serve immediately. Makes 6 portions.

ground beef, tomatoes, onions, carrots, stalks celery, water, ketchup, salt, basil, barley, bay leaf, sweet butter, yellow onions, chicken stock, zucchini, salt, sweet butter, yellow onions, carrots, parsley sprigs, chicken stock, potatoes, dill, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660245 (may not work)