Carol's Autumn Soup



Memo and I at the farm in 1973. Memo was about 20 months.

I got this recipe from my mom about 30 years ago! It is SO upstate New York! They lived in Barker, NY from 1972 - 1984. Dad was the Superintendent of the Barker School District and mom got her teaching degree at Niagara University and became a school teacher at a nearby district. Terri and Julie graduated from Barker Central School District. My son, Memo LOVED going to see Nana and Popie! He loved riding on the tractor with Popie. Playing basketball with Stephen. And swimming with Nana. It was a great place for the kids and me to go vacation!

It was hard work too! I was always tasked with weeding the garden while there! They would plant a huge vegetable garden on the side of the house and then at the end of the summer - the harvesting began. Mom would can vegetables and fruits. They also boxed and froze vegetables, strawberries and whatever they could. For a time they would even raise their own cattle and have that meat as well. My mom....pioneer woman!!

Carol's Autumn Soup

1tbsp vegetable oil

1lb ground beef - browned in 1/2 inch chunks

2 onions finely chopped

6 carrots - diced or a lg bag baby carrots diced

8 potatoes diced - peeled or unpeeled skin (I prefer peeled)

4 stalks celery
1/2 cabage shredded

2 8oz cans stewed tomatoes

4 cups water

3 beef bouillon cubes or 2 tbsp beef stock paste or 3 cans beef stock (omit water)

2 bay leaves

1tsp salt

2tsp pepper

In a large stock pot, add oil and crumble ground beef into the pot. Brown for about 5 mins. Drain off excessive oil. Then add the onion, carrots, celery and saute about 1 minute. Add stock or water with beef cubes or paste, bay leaves, salt and pepper. Bring to a boil. Add cans of stewed tomatoes bring to boil again. Cook for about 10 minutes. Lastly, add the potatoes. Turn down the soup to low heat and cook about 2 hours. Serve hot with homemade wheat bread! OK buy hot french bread from the store!!! LOL

Crock pot method! Add oil and crumble ground beef into a frying pan. Brown for about 5 mins. Add the onion, carrots, celery and saute about 1 minute. Pour this entire mixture into crock pot. Add stock or water with beef cubes or paste, stewed tomatoes, bay leaves, salt and pepper stir and cook high heat for about 20 minutes. Lastly, add the potatoes. Turn down the soup to low heat and cook about 6 hours.