Vegetable
Beef
Soup
get it while it’s cold
FOOD & DRINK: RECIPE
Homegrown Recipes by
Maggie K. Smith
Soon soup season will be
over, we are quickly approach-
ing spring time and even
though I have a deep love for
the hibernation holiday foods,
I am ready to thaw out and be
surrounded by a rainbow of
pastels.
Soup season though is a time
of year I look the most for-
ward to because it is a time for
experimentation, and you can
make dump meals that help
use up leftover veggies in a
flavorful way.
This season, Curried But-
ternut Squash soup was my
top pick. I will forever choose
the taste of home that comes
with a big bowl of Vegetable
Soup with hamburger in it.
My great-aunt Edna perfected
several recipes that she kept
solely in her head. Her recipes
were simple and likely learned
from her mother first hand.
Her son, Harry, comes very
close to making these same
dishes just as well but there’s
still a flavor missing that none
of us can master, this veg-
etable soup being one of them.
She knew that this was one of
my favorites and would always
stick back a jar (or two) in the
fridge for me to pick up before
heading back to college.
When thinking about what
made that soup so special, I
know she had some secrets
like home canned tomato juice
and rolling the hamburger into
little balls before cooking it
and never draining the grease,
but, I think that what made it
so special was her.
This recipe is really easy and
about the ratios you desire in
each soup bite. For me, the po-
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tatoes are the real star, so I al-
ways go a little extra on those.
This recipe makes a large oval
crockpot full and is great for a
crowd. Also, it just gets better
as leftovers because the flavor
has time to marry.
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