Saturday, September 24, 2016

Sandra Lou's Vegetable Beef Soup

It's officially fall! Fall is my favorite season for too many reasons to list but I'm beyond ready for the temperatures to cool off. We are still having 90 degree days here. Enough already, Mother Nature! Bring on 65 degree days and 40 degree nights. Those temperatures are perfect for me!

Even though it's still hotter than blue blazes outside, it is officially fall which leads me on a path of crazy planning and decorating for the seasons. I've mentioned several times that we live in a smallish townhouse (metro Atlanta people...) and we don't have a lot of room to decorate. I did manage to create a few vignettes around the house. Take a look below.

Part of all the planning I do for the seasons includes cooking! I love to cook and feed people. I love to share recipes and stories about how I acquired the recipe. It sounds hokey, and maybe it is but that's who I am. :)

We all know that every recipe comes with a story and this recipe is no different. I remember my mom fixing the soup during the fall/winter when I was a kid. She always fixed a huge pot so we could have leftovers and enough to freeze for later. I can still hear the sounds and remember the smells that filled our coal company house in southern West Virginia. I didn't have a rich upbringing but I was loved and cared for. That matters a lot in my book.

Feel free to share this recipe and try it for yourself in the future. I hope that it brings sweet memories to your family like it has mine.

Sandra Lou's Vegetable Beef Soup

2 lbs. meat- I use 1 lbs. of beef and 1 lbs. of turkey burger- Use what ever kind of
meat that you want
4 russet potatoes- washed, peeled and chopped
1 whole yellow onion
2 bags of frozen peas
2 bags of frozen green beans
2 bags frozen corn
8 large carrots- washed, peeled and chopped
1 package of celery- washed and chopped
1- 32oz container of beef broth
1 small can of tomato paste
1 can of diced tomatoes
4 cans of tomato soup
Salt and Pepper to taste

This recipe works just fine in a smaller portion. You can half the recipe and it will feed 6-8 people.

Brown the beef and turkey burger and add salt and pepper to season. In a very large pot, add potatoes, yellow onion, carrots, celery and enough water to cover.

This enamel pot has a lot of history. This pot belonged to my husband's grandmother who lived in Pembroke, Georgia. We are estimating that she got this pot sometime in the mid 1940's. Even though she passed long before I met my husband, I feel like I connect with her on some level when I use this. I just think how many meals she prepared for her family using this simple enamel pot. Because she was an adult during The Great Depression, I'm sure she worried about feeding her children and making everything stretch as far as possible. It is really amazing how people made it through that time in history and I'm proud to now have this little piece of my husband's family history.

You will want to cook on low for 30-40 minutes to allow the vegetables to soften. You can use canned veggies if you want but I think that fresh/frozen adds a heartiness to the soup. Stir frequently. Your pot will be filled about half way at this point.

Next, add beef broth, tomato paste, diced tomatoes, tomato soup and let cook for an additional 25 minutes. Stir frequently. This step allows all of the flavors to marry together and to soak into the vegetables.

Lastly, add the beef or hamburger that is already browned to the mixture and cook covered and on simmer/low for 45 minutes to an hour (depending on your stove). Let the soup sit for 15 minutes before serving.

Serve with cornbread, crackers or peanut butter sandwiches (my favorite). Freeze the leftovers to enjoy on those cold winter days that are surely coming our way.

Do you have favorite fall recipes that are a staple with you or your family? I would love for you to share your recipes and stories here! You never know... I might just feature you and your recipe one day soon.

With warmth and love,

CEO- The House of Q’s
Keep in touch!

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