Soups
Find delicious Soups in My Sweet Home Georgia Cookbook! Find it in my store link below! Enjoy!
VEGETABLE BEEF SOUP
This is a quintessential cooler weather soup. Plus, I made this recipe so that you cook the soup in one pot. As a mother, I always welcome a good meal that doesn’t include a bunch of dishes. Enjoy this with a sandwich or your favorite bread.
Serves 6-8
Ingredients
3 pounds lean ground beef
1 ½ cups carrots
1 ½ cups celery
1 ½ cups onion
2 teaspoons salt, divided
2 tablespoons fresh garlic, minced
1 15.25 ounce can white corn
1 15.25 ounce can lima beans
1 14.5 ounce can green beans
1 6 ounce jar mushrooms
1 15 ounce can diced potatoes
1 28 ounce can diced tomatoes
1 28 ounce can crushed tomatoes
2 quarts Kitchen Basics Beef Stock
¼ teaspoon pepper
½ teaspoon garlic powder
Directions
In a large stock pot, cook the beef, carrots, celery, and onions with 1 teaspoon of salt until the vegetables are tender and the beef is cooked through.
Once cooked, stir in the fresh garlic and cook for 1-2 minutes.
Drain the corn, lima beans, green beans, mushrooms, and potatoes and add to the pot. Then add the tomatoes and the beef stock. Stir to combine.
Bring the soup to a slow simmer for 30 minutes.
After simmering, season with 1 teaspoon of salt, the pepper, and the garlic powder.
Serve immediately.
Ford's Grilled Cheese
My dear son Ford shares his delicious Grilled Cheese recipe for us all to enjoy this weekend. You can use your choice of cheese, but we recommend Chedder! Walt prefers American. Either way, Ford suggests that you shouldn't "be shy with the butter." If you feel you need more butter when you flip you can melt the butter before flipping to the uncooked side. Enjoy!
This makes one sandwich, multiply as needed
Ingredients
2 slices of sliced bread
1-2 ounces thinly sliced cheese
1-2 tablespoons butter
Directions
In a medium size skillet, melt 1-2 tablespoons of butter over medium to medium- low heat.
Take one slice of bread and cover it with the thinly sliced cheese.
Top the slice of bread with the cheese with the other piece of bread.
Place the sandwich in the skillet with a spatula.
Let the cheese melt and the bread toast on that one side for 1-2 minutes or until golden brown. Once browned flip to the other side.
Cook the other side for 1-2 minutes or until gold brown. Serve immediately.
