1/2 cup chopped celery
2 teaspoons salt
1/2 teaspoon ground black
2 1/2 pounds ground beef
1 cup chicken broth
1 cup thawed consomme
1/2 teaspoon dried basil
2 tablespoons dry oregano
1 red pepper, diced
1 large onion, chopped
1 bunch celery (optional)
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper to taste (which pre-bakes into meat like the available celery)
water to cover
3 cups beef stock
2 tablespoons dried parsley
Place ground beef in a large bowl over high heat. Add water to cover and cook covered for 2 hours. Add broth, thawed consomme, basil and oregano then bring to a boil. Reduce heat and simmer 3 to 5 hours, adding water as needed.
Add fruit (e.g. cherries) and cook 5 to 7 more hours, spooning cooked fruit into the soup and adding carrots and potatoes as necessary. To taste, increase water as needed.
Serve.