Growing up, I often watched my mother take what seemed to be a bunch of leftovers and bits and pieces of what was in the freezer or fridge and turn them into something delicious. This recipe was always one of my favorites and while I call it a recipe, it wasn’t actually a recipe per se. My mom was definitely one of those “pinch of this” cooks and this recipe was ever changing based on what she had to use. The reason I mention it is to let you know you can alter it and make it your own. It was certainly never the same twice when my mom made it- but it was always wonderful- especially when she made a big pan of hot cornbread to go with it.

MOM’S GROUND BEEF AND VEGETABLE SOUP

Makes a lot- 10 or so large bowls depending on serving size

Time: 1 hour or so including prep

INGREDIENTS

1/2 tablespoon olive oil

1 1/2-pounds 80/20 ground beef

1 large yellow onion, diced

4 cups unsalted beef broth

4 carrots, peeled and sliced into coins

4 ribs celery, peeled and sliced

1 14-ounce can whole tomatoes with liquid

4 large potatoes, peeled and cubed (keep in cold water until you use it)

Vegetables: Just use whatever you have. I typically add 1 cup frozen corn, 1 cup green peas, 1 cup frozen green beans, and 1 cup frozen lima beans.

1 teaspoon salt

1/2 teaspoon ground black pepper

3 bay leaves

1/2 teaspoon thyme- fresh or ground

1/2 teaspoon paprika

1 teaspoon Worcestershire sauce

1/4 teaspoon granulated sugar

DIRECTIONS:

Prep all ingredients in advance. Add ground beef to the pan and brown well. Add onions and sauté until the onions are soft. Drain off excess fat.

Add 1 cup of the beef broth to the pot. Add carrots and celery and bring to a boil. Cook for 3 minutes. Add the remaining broth, potatoes, and all frozen vegetables plus all of the seasoning. Bring back to a boil. Reduce to a simmer. Skim off any foam from the top. Cook until carrots are tender, and potatoes are done, about 15 minutes. Check the seasoning and adjust to your taste.