Parsley for soup

The parsley I planted last spring survived all our sub-freezing nights and has overshadowed the mint and is in serious competition with the rosemary.

Last night Sarah made beef soup and we harvested about one cup's worth of parsley to put in it.

Beef Soup

2 lbs. ground beef, cooked and drained
3 carrots, washed, peeled, and diced
3 celery stalks, washed and diced
1 onion, diced
1 cup fresh parsley, chopped
2 cloves garlic, minced
2 tablespoons olive oil
3/4 lb egg noodles
1/4 cup beef-like powder
6 to 6 1/2 quarts water

In pan, saute carrots, celery, onion, parsley and garlic in olive oil until onions are translucent. Transfer to large soup pot. Add beef-like powder (or beef broth or beef bouillon) and water and cooked ground beef. Bring to a slow boil and add noodles. Cook about 6 minutes or until noodles are tender. Serve.

This soup fed 9 of us, using large bowls and having second (and even a few third!) helpings.