Unbeknownst to me, it is still winter. I was fooled into thinking spring had finally sprung when we had those glorious few days of warm, sunny, breezy weather. I broke out my flip-flops (well, not really…I never really packed them away but no, I didn’t walk through snow in them-what kind of dummy do you think I am?) & the kids ran free without jackets. It was a wonderful time, full of laughter and smiles and hopes for a plethora of sunshiny days ahead.
And now this.
Admittedly, not the best snow picture ever. 2 things you should know about this photo: #1 It was not taken at night (unfortunately the camera fairy still hasn’t blessed me with a dslr); #2 There is a lot more snow than depicted. Not mountains, or even enough to coat the roads, but it’s flurrying hardcore (which is actually pretty if also unwanted).
Of course the kiddos were out today-news I relished at 6 a.m. when I realized I didn’t have to get up but somehow that news loses it’s charm halfway through the day & after 45 “Can I….?”.
This latest snow assault puts me in the mood for something warm & filling for dinner. I’m hoping (if I can get C to go get the stuff) to turn to a family classic, my Mom’s Vegetable Soup. It holds a special place in my heart not only because it came from my momma, but also because it was the first thing I made C & I when we first started out; and because my sister asked me for the recipe, which makes me feel useful, traditional & generally warm-n-fuzzy. The list of great things about this recipe is not short:
*it’s super versatile
*it appeals to different taste buds
I could keep going but you’re probably bored to tears. This soup can be whatever you want it to be, really. You can use whatever vegetables you like, whatever meat you prefer; you can make it more tomato-y or more beefy tasting; you can make it overloaded with veggies or just a few. It’s totally customizable for those who are looking to start their own traditional family soup recipe.
Judy’s Old Fashioned Vegetable Soup
1 lb. ground beef
1 lg (or 2 small) bag frozen mixed vegetables (sometimes labeled as “soup mix”)
1 small onion, sliced or diced
2-4 beef bouillon cubes (depending on your taste…I like a lot)
1 can whole tomatoes, undrained
1 can tomato sauce
Salt, pepper, garlic powder to taste
Water, as needed
1) In a medium skillet cook the ground beef over med-high heat. While beef is cooking, in a large pot add vegetables, tomatoes, seasonings & water (the amount of water you use will determine how much soup you end up with). Drain grease from meat well.
2) Add meat to soup pot; add salt, pepper & garlic powder to taste; put a lid on it & let it cook (aka turn fabulous) on low for one or two hours.
While cooking you can taste-test & add flavors accordingly. Since soup has so much water sometimes you have to add more seasonings than you’d normally use. Also, since it’s so versatile, you can add whatever would taste good to you:
A ham bone.
Beans…cannellini (spelling?) or kidney or whatever!
You could use a different type of meat, like beef stew or cut up strip steak.
When it’s done melding flavors, serve piping hot with peanut butter crackers or sandwiches. Mmm-mmm good!!
PPS…this is one of those recipes that’s even better the next day! If you believe in leftovers, that is.
PPPS….feel free to add some pasta (elbow, ziti, the ABC pasta if you’re lucky enough to find it, whatever’s in the cabinet), just wait until the soup is hot/completely reheated so you don’t overcook the pasta & then it turns to mush. You may have to add some extra water also, depending on how much your pasta sucks up.
PPPPS….this apparently also makes good chow for pugs & mixed breed cats! Our 3 cats & 1 pug thoroughly enjoyed the remaining soup after we had leftovers with it. So, you’re welcome for that little tip.