written by Tina, Assistant Manager at The Good Cooking Store
Tina bakes bread as recreation because she’s good at it and because she loves to eat it. Her cake-baking and cake-decorating hobby has turned into baking wedding cakes for her many friends that astound them and their guests. Here we get a tiny view into her early love of food. –Phyllis Pellman Good
I grew up in northwest Ohio. Many of our family vacations included a trip 5 hours north to visit my mom’s parents in Michigan. One of my fondest memories of these childhood trips was not the drive itself, although I do believe that this is where I got my love of road trips, but rather what awaited us at Grandma’s house: Hamburger Vegetable Soup.
We would walk in the door of Grandma’s house to her warm welcome. Not that she was always physically present…often we had to hunt for her out in the garden or down the road at my uncle’s farm. But the smell of warm soup on the stove always greeted us, no matter where Grandma might be.
She had a knack for making this soup, probably because she made it so many times for so many traveling children and grandchildren as a homecoming soup. Her blend of vegetables varied depending on what was in her freezer or ripe in her garden, but the staples were always the same: hamburger, carrots, celery, peas, and often potatoes. And when we tasted it, we knew we were with Grandma.
Grandma is gone now, but the Hamburger Vegetable Soup tradition remains. My mom prepares it for weary travelers, my aunt has welcomed many people into her home with it, and it has become a recipe I often turn to as I entertain as well.
I found this great slow-cooker variation to Grandma’s Hamburger Vegetable Soup. While it isn’t her exact recipe, the taste and smell still evoke my wonderful memories of Grandma.
Hamburger Vegetable Soup
Fix-It and Forget-It Diabetic Cookbook, page 135
Makes 8 servings
Prep Time: 20 minutes
Cooking Time: 5 hours
Ideal Slow Cooker size: 4-quart
½ lb. ground beef, browned, drained, and patted dry with paper toweling
1 beef bouillon cube, crushed
5 tsp. salt-free beef bouillon powder
16-oz. can stewed tomatoes
1 large onion, diced
¾ cup sliced celery
1 medium carrot, diced
1 garlic clove, minced
1 bay leaf
½ tsp. salt
1/8 tsp. pepper
1-2 cups water, depending upon how much liquid you like soup to have
10-oz pkg. frozen peas
3 Tbsp. chopped parsley
1. Combine all ingredients except peas and parsley in slow cooker.
2. Cover. Cook on Low 5 hours.
3. Stir in peas during last hour.
4. Garnish with parsley before serving.