by Linda Caye Murphy

Created on: June 30, 2009

Ground Beef Vegetable Soup

(AKA Depression Soup)

This is a very old family favorite recipe which my Irish grandmother made for her large family in the early 20th Century. My mother continued making it during the Great Depression; thus the name - Depression Soup. Throughout the years, the recipe has evolved with the changing times (e.g., by adding canned broth, frozen vegetables and other modern conveniences). But the essence has remained the same. It is a relatively inexpensive, hearty, beef-based soup which uses up all the leftovers in the refrigerator.

I continue to make Depression Soup for my own family today. My brothers especially enjoy it when we gather for the Christmas and New Year's Day holidays. Not only does it fill the stomach, it nourishes the soul with warm memories of happy times gone by.

Ingredients:

2 lb ground beef (chuck or ground beef with no more than 5% fat)

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

1 raw potato, peeled and chopped

Any other raw vegetables you have (green beans, peas, cabbage, tomato)

Any leftover vegetables from the refrigerator

1 can tomato soup

1 can beef gravy

1 package frozen mixed vegetables (or 1 can of mixed vegetables)

Salt and pepper to taste

1 can of beef broth, if necessary

Beef bullion granules to taste

Instructions:

1. Place 2 lb. ground beef in large soup pot. Add enough water to cover meat with about 1-inch of water. Do not chop up the meat initially; it will break up naturally into big chunks throughout the cooking, stirring process. Add chopped onion, celery, carrots, and other raw vegetables. Cook covered for one hour over low to medium heat. Remove any skim that forms.

2. Add 1 can of tomato soup and 1 can of beef gravy and cook one more hour.

3. Add any leftover vegetables from refrigerator, the one chopped potato and the package of mixed vegetables. If broth is too thick, add 1 can of beef broth. Cook another hour.

4. Add salt and pepper to taste. Add bullion granules dissolved in water for added flavor if necessary.

This recipe makes a lot of soup, and it is great for several days when kept in the refrigerator. After refrigerating, remove the skim that may form on top of the soup before reheating. As with many homemade soups, it gets even better after being reheated. It also can be frozen for later use.

This soup is a meal in itself and is great served for lunch on a cold winter afternoon.

Learn more about this author, Linda Caye Murphy.
Click here to send this author comments or questions.