Mrs. Hendricksen's Soup
My second grade teacher was Mrs. Hendricksen. She had thick glasses and bright lipstick and always let us play on her bookshelves with our stuffed animals and dolls during recess. Lots of kids thought she was mean for some reason, but I loved her. She also taught us how to make this soup. She had each child bring a different ingredient and she brought a little portable cooktop and a big soup pot. We made soup right in class and we got to eat it just because! She sent the recipe home with us and my Mom made it often. I thought it was so cool she made MY teacher's soup. Now, it's a favorite in my family. I always make it when I take dinner to someone because: it's easy to make, I usually have all of the ingredients on hand, and it makes great leftovers.
6-8 cups beef broth (depends on how thick you want it)
6-8 potatoes, peeled and cubed
2 cups carrots, sliced
1 onion, diced
1 - 1 1/2 cups corn (fresh, frozen, or canned)
1 - 1 1/2 cups green beans (fresh, frozen, or canned)
1 can condensed tomato soup (DO NOT add water)
1 cup chopped red cabbage (optional)
1 cup chopped parsnips (optional)
1-2 lbs. seasoned (I use Lawry's seasoned salt and garlic) ground meat (beef, turkey, pork, elk, etc.), browned and drained
salt and pepper to taste
Brown and drain meat. Set aside (keep on low heat). Bring broth to boil, add potatoes, onion, carrots, parsnips, and cabbage. Cook until vegetables are tender. Add meat, tomato soup, corn, and green beans to vegetable/broth mixture. Heat through.