Hillbilly Soup

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 lb beef tips, uncooked bite sized
• 1/2 cup sweet onion, chopped
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon garlic
• 1 1/4 cups farfel (see recipe below)
• 8 cups chicken stock
• 1 (15 1/2 ounce) can beans, your choice or 1 (15 1/2 ounce) can dark red kidney beans or 1 (15 1/2 ounce) can pinto beans, drained
• 1 cup fingerling potato, diced
• 3 tablespoons catsup
• 1 cup all-purpose flour
• 1/3 cup flax seed, ground
• 1/2 teaspoon salt
• 2 eggs

Recipe

• 1 make the farfel recipe first.
• 2 in a bowl, combine flour, ground flaxseed and salt. mix well. turn out onto counter.
• 3 make a space in the center of the dough, break eggs into well.
• 4 beat eggs with a fork, slowly bringing flour and flaxseed into mixture.
• 5 as the dough starts to thicken, use your hands to form a ball.
• 6 knead 2 minutes. dough will be stiff.
• 7 coverr under a bowl for 20 minutes.
• 8 move onto a floured surfaceand coat mixture with flour.
• 9 shake off excess flour.
• 10 while the farfel is sitting under the bowl, begin the rest of the soup recipe.
• 11 brown the beef tips in a large skillet over medium heat until pink is gone.
• 12 drain off fat.
• 13 add onion, basil, oregano, and garlic and simmer about 3 minutes on low heat.
• 14 transfer into a large pot the meat mixture and add the chicken stock on low heat.
• 15 stir in the farfel, cook until done for approximately 6-8 minutes.
• 16 add the beans and catsup. allow to simmer another 5-10 minutes.
• 17 transfer to bowls and serve with parmesan or swiss cheese.