Soup Weather

Autumn is a great time of year.  First of all, I can wear my jeans and sweaters or yoga pants and sweatshirts.  Secondly, we get to experience the turning of leaves to the rusts, yellows, oranges, and browns, and we can witness the "amber waves of grain."  I love seeing the milo (sorghum) turn it's deep rust, the corn turn golden, and the maple leaves turning a glorious red.  But probably my favorite reason for autumn...soup, chili, ham and beans, potato, homemade chicken noodle.  Yummm!!!

After church today, I put on a big pot of hamburger vegetable soup.  The smell is permeating the house, and I can even smell it simmering while being in the garage.  Of course, after simmering for a couple hours, I've had to get a bowl of it to enjoy.  It is full of veggies, potatoes, hamburger, and lots of goodness.

One thing great about soup, is it warms you from the inside out.  Today isn't by any means a cold autumn day, but this soup I'm enjoying today will be put into the freezer for future COLD Kansas days, and also for quick and easy lunches to carry to work.  This pot of soup isn't giving me "leftovers" but "planned overs" for many future meals!!

As I mentioned in my previous posting, I was raised in a family of great cooks.  Many of our family Christmas's consisted of soups and sandwiches, and Mom, Grandma, and my aunts would provide a variety of soups.  As I look in my cookbooks, I can find many soup recipes that Mom had submitted, and the following recipe is one that I've developed after "tweaking" her recipe.  I will share them both for you...then you can decide which one you like better.

I hope that you enjoy these recipes, and that you allow yourself to enjoy the beauty of this Autumn season.

"Tweaked Recipe:"

Merri's Vegetable Soup Recipe

1 1/2 pounds lean ground beef, browned and drained
1/2 onion, diced
30 oz. V-8 juice
1 zucchini, diced
1 large can (28 oz.) diced tomatoes
1 can (14.5 oz.) green beans
1 (16 oz.) package frozen mixed vegetables
2 potatoes, peeled and diced
1/8 tsp. ground oregano
1/8 tsp. black pepper
1/2 cup diced celery
5 beef bouillon cubes
4 cups water
1/8 cup Dorothy Lynch salad dressing


After cooking ground beef, drain and place in large stock pot.  Add remaining ingredients, and simmer for a couple hours until vegetables are tender and flavors have come together.  Season with additional salt and pepper, if desired. 


"Original Recipe:"

Easy Crockpot Hamburger Vegetable Stew
(Taken from the Grandma Max's Cookbook from the Bosselman Family Truck Stops)

2 pounds hamburger, browned and drained
1 48 oz. can V-8 juice
1 (12 oz.) package frozen hash browns
1 (12 oz.) package frozen mixed vegetables
1 onion, chopped
1/2 cup Dorothy Lynch salad dressing
2 cans cream of celery soup, undiluted

Mix all together and put in crockpot.  Cook for several hours until vegetables are done.