1 pound beef broth
2 celery hearts, chopped
2 bananas, peeled and cut into 1 inch pieces
2 cups thinly sliced snow peas
2 carrots, peeled and sliced
4 stalks celery, thinly sliced
6 mushrooms, cut in half
8 ounces lean ground beef
9 potatoes
1 cup dried parsley
1/4 cup dried thyme
1 cup dried oregano
1 cup dried basil
2 tablespoons paprika
salt and pepper to taste
In a blender puree bouillon granules, celery, peas, carrots and chicken. Add potatoes, parsley, thyme, oregano and basil and blend.
Add broth and cook until all vegetables and potato are heated through. add chicken and cook another 30 to 45 minutes. Stir in water, salt and pepper. Reduce heat to low and simmer for 220 minutes covered. Stir in paprika, season with salt and pepper and serve.
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