When our children were little and our family visited Mother and Daddy in Lancaster County, PA , we could always count on an enamel-coated refrigerator drawer full of soup–either chicken corn or vegetable–to get us revived after a long car trip from Florida. Even now after an exhausting flight, we open the fridge and find home-made soup in one of the drawers, ready to heat up.


Mother has seldom used a recipe and when she does the proportions are often not included.

MomVegSoupRecipe2_layers_4x3_300 The recipe shows “potatoes” crossed out, but sometimes she adds them.

After a couple of stabs at it, I coaxed Mom into being a little more precise about measurements for her savory vegetable soup:

Start with 2 1/2 pounds of chuck roast. Sear the meat and then bake it at 350 degrees until tender. It should be nice and brown and fall apart when you jab a fork into it! Save drippings.

Cook separately:  Carrots, celery and cabbage. Then add green beans, peas and corn. Be sure to keep the vegetable broth.

Now add a quart of tomato juice (preferably canned from fresh tomatoes or tin canned crushed tomatoes.)

1/2 cup Heinz ketchup. Then combine beef, cut up, into vegetable + broth mixture and simmer.

I made this recipe in April 2022 when I had a good supply of stew beef and Howard Landis’ canned tomato soup. Judging from husband Cliff’s expression, the results were yummy!


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What comfort food to you associate with your mother? Another relative?

Your comments welcome. I will always reply.

Coming next week! First in a Series: Moments of Extreme Emotion with Original Art by Cliff