Even though fall does not officially arrive until 4:44 this evening, I have already started to enjoy warm soup on cool evenings. This past Wednesday, the air was cool, the gentle breeze was blowing across the creek as it meandered through the back yard, and it was the perfect time for some comfort food. I knew people would think I was crazy for already eating soup and grilled cheese, but I didn't care. It was time! And oh, am I so glad that I did. The great thing about this version is that you can cook it in a little over a hour and enjoy it or you can allow it to simmer for a few hours, covered, and deepen the flavors even more. The leftovers are great. They definitely do not taste like a reheated meal. So put this recipe in your files and be ready to enjoy it on a cool fall or winter evening. 1 pound Ground Beef 1 Large Yellow Onion, chopped 2 teaspoons Salt 1 1/2 teaspoons Black Pepper 1/2 teaspoon Dried Parsley 14.5 ounces Canned Diced Tomatoes, Unsalted 1 Cu
"Modern Southern Cook"