As one who does not really love winter, there is a constant effort to make the most of it. One of the things I do love is soup. And, winter is soup season. Honestly, post holidays... we don't need the extra calories of a full blown dinner meal. Soup is the perfect evening meal.
Soup on the stove has a scent that says, "Welcome home.". It can be chili, potato, vegetable, creamy tomato, chicken noodle, french onion, broccoli cheddar, mushroom or clam chowder. It is all good.
One of my favorites is "School Soup". It is tomato and ground beef soup with loads of vegetables. It comes from a real school cafeteria, back in the day when they cooked many meals from scratch. The recipe is below.
"A bowl of vegetables with someone you love is better than steak with someone you hate." -Proverbs 15:17
Soup is the is fellowship food. There is always room for one more at the table when soup is served.
Today, I am grateful for soup season.
School Soup
1 (48-ounce) can tomato juice
1 pound fresh lean ground beef
1 bag frozen mixed vegetables
1 (8.5-ounce) can lima beans or great northern beans
1 (14-ounce) can whole peeled tomatoes, mashed and with juice or a can of Ro-tel tomatoes
2 potatoes, diced
2 medium onions, diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
Directions:
Bring tomato juice to a boil. Slowly add crumbled ground beef. Cook until beef is separated. Add onions, mixed vegetables, potatoes, salt and Worcestershire sauce. Cook over medium heat until vegetables are tender, stirring occasionally.
Add more salt if desired
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