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COOKING WITH THE SNAP: Vegetable Beef Soup

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Vegetable Beef Soup

1 ½-2 lbs. Lean ground beef
1 medium size onion, chopped
1-2 Tablespoons olive oil
2 Cans yellow corn
1 Can white corn
2 Cans cut carrots
1 Can baby peas
2 Cans diced potatoes
2 Cans diced tomatoes
1 Can tomato sauce
1 Cup ketchup
1 Box beef broth (32-ounce size)
½ Bag frozen cut okra (24-ounce size)
½ Bag frozen baby lima beans (24-ounce size)
1 Small bag frozen cut green beans (12-ounce size)
Salt and Pepper to taste
(All Cans 14.5-ounce size)

In a large soup pot (I used 12-quart size and it made a little more than half full) sauté onion in olive oil for 2 minutes on medium heat. Add ground beef and brown. Add salt and pepper to taste. Add diced tomatoes, tomato sauce and ketchup. Mix until combined. (I must confess I totally forgot to add the ketchup this time and it was just fine, although the ketchup gives it a good tomato base).

Drain vegetables – corn, carrots, baby peas and diced potatoes. Add drained vegetables to ground beef mixture. Add frozen vegetables. Mix all ingredients well.

Bring to a rolling boil, reduce heat to low and cook until vegetables are tender. I cooked for 45 minutes because I was pressed for time, but the longer the better. Make sure to stir some throughout cooking process. You may need to add more salt and pepper after tasting.

From the Kitchen of Lisa Forrest