My love of food and cooking comes from my mother and her mother who loved spending time in the kitchen. My grandmother was an incredible baker and cook. Her bread and rolls were delicious! It is no wonder that my mom and I enjoy baking so much, it is in our genes!
Grandma was a collector of recipes and my mom and I have that in common too. I have a couple of the “notebooks” she kept. One notebook contains recipes, some of them she jotted down as she listened to her favorite radio program called Kitchen Klatter. Her other recipe sources were her local newspaper The Daily Sun, her girlfriends and her daughter Janice (my mom). I keep a notebook by my computer and in the kitchen to jot down notes in, foods to try, kitchen gadgets to look for, a recipe idea and so on. Hence, “notebook” in my blog name.
I have always made notes in my cookbooks and on the hard copies of recipes I have printed from the internet, noting the date, how I’ve tweaked it, and any substitues I’ve made. Sometimes I jot down comments the family made and what I would do differently if I made it again. Not until my mom gave me the notebook of my grandma’s recipes did I discover that she did the same thing! One recipe in her notebook includes instructions to wait for 1 ½ hours before putting it in the oven, and at the bottom she had written “WHY?” I had to chuckle out loud when I read that. We are two peas in a pod.
When I was first married grandma often mailed me recipes that she had tried and liked. This is one of those recipes that she sent to me. No one in the family remembers having this soup at grandma’s house but she had tried it as she noted at the bottom of the hand written recipe (pictured above) “very good.” I have renamed it Grandma’s Vegetable Soup and tweaked it just slightly. I have shared this recipe with many friends over the years. My Mom and I make it all winter long. It is hearty, yet healthy, makes a large amount and freezes well.
Grandma’s Vegetable Soup
- 1 pound raw extra lean ground beef
- 1 large onion diced
- 1 cup celery, diced
- 2 cups carrots, diced
- 4 small cans diced tomatoes
- 4 cups yukon gold potatoes peeled and cubed
- 1 can green beans drained or use fresh
- 1 cup frozen corn
- 2 Tablespoons chopped parsely
- 1 teaspoon dried basil or to taste
- 1 teaspoon dried thyme or to taste
- 2 bay leaves
- 3 cups beef stock
Brown the ground beef with the onion, season with salt and pepper to taste. Drain off the fat. Add all of the ingredients to your crock pot and set on high for 4 hours or low for 6-8 hours. Discard the bay leaves before serving.
If making on the stove top, add the cooked ground beef and onions to your dutch oven or stock pot, bring to a boil, then simmer for 1 ½ hours or until all vegetables are tender. Discard the bay leaves before serving.
I like to serve this hearty soup with cornbread muffins or cornmeal scones hot out of the oven with just a little dab of butter and a drizzle of honey or Agave. You will be warm from the inside out.
Makes: 16 cups Servings Size: 1 cup
Per Serving: 112 Calories; 3g Fat (22.7% calories from fat); 8g Protein; 14g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 474mg Sodium.
Old WWP 2 / New WWPP 3
Adapted From My Grandma Gritz