Dort’s Vegetable Beef Soup

vegetable beef soup
Slow cooker, can you hurry it up??? We’re hungry!

One of the great things about my mom is that she has always gone out of her way to give her kids everything we needed and much of what we wanted (within reason). (I guess that’s a mom’s job, right?)

One of those ways is with food. Of course she baked whatever birthday dinner and cake we asked for. When I was younger, she always made spaghetti for my birthday, with her own special twist — she added a package of chili seasoning and made it spicy and Mexicany. For many years, I thought that was how spaghetti was supposed to taste!

And she always makes me a chocolate cake — from scratch, not from a boxed mix.

Love you, Mom!

Mom practicing her supermodel pose. (Coalinga, Calif., June 2006)

She’s older now and doesn’t cook as much since Dad died, and I don’t eat so much pasta, so we haven’t done the birthday spaghetti in a while. Also, my day falls on or near Thanksgiving, so my birthday dinner is likely to include turkey leftovers and apple or pecan pie. (I can totally deal with a pecan pie as a chocolate cake replacement!)

Let me just give you the bottom line: Everything my mom cooks is delicious.

Probably because the main ingredient is love. (Sorry, I’m not trying to be corny; it’s just true. She’s my mom!)

And because she doesn’t cook as often as she used to, when she does it’s something special.

Recently I got a hankerin’ for her vegetable soup, and her version is always better than mine. So, what did she do? She made a big ol’ pot of it for me. (Yes, for Bruce, too. I shared.)

Until a couple of years ago, I hadn’t realized that the reason I like her version so much is that she uses tomato juice as the liquid base, whereas I’ve always used broth (chicken, beef or veggie). Also, when I shop for the ingredients, I buy generic tomato juice with as little added sugar as I can find. Not mom. She insists on Campbell’s (no, I’m not paid to say that).

“I’m telling you, it’s the best tomato juice,” Mom says. 🙂

She may insist on a particular brand of tomato juice, but the vegetables are adaptable to your preferences and what’s in season. The last time she made it, Mom used all fresh veggies (from our local farmers market) except for the frozen corn. She often uses the frozen mix that has broccoli, cauliflower and carrots, but not this time. She also forgot to buy potatoes, so the most recent pot didn’t include them. We decided we like it just fine without those, though. In fact, I think this was the best pot of veggie soup she’s ever made.

Play with the ingredients until you and your family like it, or, if you crave variety, make it a different way every time! If you’re vegetarian, I suppose you could use beans or tofu instead of the beef, but we’ve never made it that way. (Sorry, we’re carnivores.)

Some notes:

  • This isn’t seasoned a lot (just salt, garlic powder and a bit of black pepper), so if you’re expecting something exotic (like Mexican spaghetti), you won’t get it here. This is plain ol’ comfort food, and it’s delicious just the way it is. Bonus: It’s nutritious!
  • Amounts are approximate. This isn’t so much a recipe as it is an ingredient list.
  • My mom’s name is Dorothy, and her nickname is Dort. Hence the recipe’s name.
  • I’m trying a new recipe plugin that gives you a printer-friendly option. Please let me know how you like it or if you’d like to see more info; I’m not using all its features here.

All right, your mouth must be watering by now, so let’s get this recipe rolling.

Dort’s Vegetable Beef Soup

This recipe will feed a bunch of hungry people. If you live alone or have a small family and don't like a lot of leftovers, it's perfect for freezing for another day when you don't feel like cooking.

Ingredients

  • • 2 pounds ground round
  • • 1 large onion, chopped
  • • 1½ quarts tomato juice
  • • 3-4 medium yellow squash, sliced
  • • ½ pound okra, sliced
  • • 16-ounce bag frozen whole-kernel corn
  • • 1 small head cabbage, coarsely chopped
  • • Garlic powder, to taste
  • • Salt, to taste
  • • ½ teaspoon black pepper
  • OPTIONAL INGREDIENTS:
  • • Red potatoes, cubed
  • • Frozen vegetable medley (broccoli, cauliflower, carrots)
  • • Green beans

Instructions

  1. Crumble ground round in skillet. Add onion, and cook until meat is browned. Drain, then add garlic powder, salt and pepper.
  2. Transfer to large soup pot, and add tomato juice and vegetables.
  3. Cover and cook on low heat 3-4 hours, stirring occasionally.
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Weekly Wrap-up – 06/27/15

So much has been going on lately – so much to tell. Let’s get started.

FarmToTablePlateWithMenu
Our Farm to Table menu included a yummy salad, chicken and Andouille sausage gumbo with shrimp on the side, summer squash gratin with ricotta and Gruyere, and Arkansas jasmine rice. For dessert, apple, peach and blackberry pie with sweetened sour cream and raw milk vanilla ice cream. Yum!

Last night Bruce and I attended the inaugural Farm to Table Dinner on lower Main Street in Batesville, and it was such a success, I have no doubt there will be a second-annual. About 100 people attended, we ate lots of delicious, locally grown food and listened to some awesome live music … and I took 113 photos. Oh, yeah, and I got to wear my cowboy boots! 🙂

The Main Street Farmers Market is still newish but is flourishing. I’ll be sharing about that in a few days, but for now I’ll just leave you with a teaser: I’m preparing a series featuring the vendors I’ve met on Saturdays at the farmers market, similar to the one I’ve been posting on my other blog, To Well With You. If you haven’t checked that out, head on over and tell me what you think.

Boris_MrCole_selfie_062515
First Community Bank President Boris Dover (left) and CEO Dale Cole take a selfie as the bank announces its entry into the world of social media.

My employer, First Community Bank in Batesville, Ark., has launched a Facebook page! We had an official kickoff Thursday as the bank hosted the chamber’s monthly Business After Hours event. Using a selfie stick (no doubt for the first time), our chairman/CEO and president/COO took a selfie with the crowd in the background; it was hilarious to see Mr. Cole ask our marketing director’s help to get the Facebook page open on his phone.

By the way, we’re giving away a cruise. To enter, Like and share our FB page.

Other big things we talked about at the event:

  • The bank donated $20,000 to Main Street Batesville toward an ongoing project. As we revitalize our Main Street, a beautification project has been taking place before our eyes for several months. Lots of exciting things are going on downtown, and I’ll definitely be sharing them here.
  • Impact Independence County – an effort to bring community members (that’s you and me, folks) together to strategize ways to move our county forward – will hold a community meeting and cookout in UACCB’s Independence Hall starting at 6 p.m. Wednesday, July 1. Gov. Asa Hutchinson will be the special guest. The IIC’s community survey will go live on the website after that event.

DO YOU WANNA BUILD A BLOG?

At the Business After Hours event, I talked to a couple of young women who were interested in blogging (one as a reader and one as a writer). For those of you who have toyed with the idea of starting a blog, there has never been a better time to start! I’ve been blogging at Suzy & Spice since 2007, and if I didn’t love it (besides my family and Jesus, nothing gives me greater joy), I wouldn’t have started a second blog.

I’ve also learned a few things that I’d love to pass along if you’re interested.

In the past year or so, I’ve focused on taking my blog(s) to the next level, and I’ve studied branding, “platform building,” content marketing, social media, search-engine optimization and all sorts of other things, including ways to make my writing and photography better.

Now, don’t let all that that fancy talk scare you off. If you simply love to write, like connecting with others online and just want to share your thoughts in a public space and Facebook isn’t fulfilling that need, you can start a blog. (A side benefit has been the connections I’ve made with other bloggers online and in person.)

It’s so easy, a goober like me can do it, and I would love to show you how.

So many resources are available nowadays, and I’ll be working on a post specific to helping you get started. Meanwhile, if you’re scared at the thought, email, call or text me (if you have my phone number) and we can talk through your fears. 🙂 You can email me at suzy@suzyoakley.com.

SuzyOakleycom_croppedSpeaking of contact information and blogs, Bruce built me a “digital business card” – following my specifications and a bunch of tweaking – a web page to allow folks to get a snippet or two of who I am and click through to either of my blogs. It also includes links to my social media profiles. Click here to visit SuzyOakley.com.

Shhh Dont tell!I’ve been invited to speak at a conference this summer. The lineup hasn’t been announced yet, so I don’t feel free to share details online, but I’m excited about it! I’ll give you the lowdown as soon as I can.


That’s it for this week, folks. We had a clogged drain (laundry and kitchen) for 11 days (don’t ask) and just got it fixed Thursday. I’m still catching up on laundry, dishes, floor cleaning, blogging … and sleep. 🙂 And high-fives (no, TENS!) to Lonnie Clark of C&S Plumbing for climbing onto our roof and rooting out the drain from a vent. Who knew?

Now, go out and have an awesome weekend.

Tell us in the comments: What’s one incredible thing that happened to you this week?

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