I’ve been out of town for several days and the trip included lots of eating out. Eating out is definitely what I would call a hobby of mine and I loved every second of it, but even a girl whose passion is to explore food can get ready to hole up at home and eat simply. If I’m not craving a good old hamburger after a long trip, this soup runs a close second. This recipe is also a sweet reminder of the family reunions I grew up going to in the summers. The first week of June, every year, we would gather with my mother’s 4 sisters and their families for a 10 day family reunion at Lake Stamford. We camped in campers and had a lake house that we would all eat our meals in together. One of the meals was this soup and it was always a favorite of mine! It brings back back the sweetest of memories for me! Top it with shredded cheese and a sprinkling of Lawry’s seasoned salt. MMM, MMM good.
1 T. olive oil
2 cloves garlic, minced
1 medium onion, diced
1 lb. ground beef
1/2 tsp. kosher salt
fresh black pepper, to taste
2 (10.5 oz.) cans Campbell’s soup beef broth
1 (15 oz.) can whole kernel corn
1 (14.5 oz.) can green beans
2 (14.5 oz.) cans diced tomatoes
1 (8 oz.) can tomato sauce
3 small russet potatoes, diced
2 medium carrots, diced
1/4 head of cabbage, chopped
Garnish: shredded cheddar cheese
Heat oil in a a dutch oven over medium high heat. Add ground beef, minced garlic and diced onions. After breaking the meat up and stirring everything good, season with 1/2 tsp. kosher salt and a bit of fresh ground pepper. Once the meat is browned, add the rest of the ingredients, including the juices from the canned ingredients. At this point, you can add a little water if it looks like it needs more liquid for the soup. Bring to a boil, then reduce heat to a nice simmer. Cook for about an hour or until all of the vegetables are tender. Adjust the seasonings and serve with shredded cheese for topping.