When the weather gets cooler and the leaves begin to turn to gold, you realize it’s time for some good hearty soup. I cannot, for the life of me, eat hot soup in the summer. It may be because it’s Alabama weather – hot, humid, and unbearable. So eating hot soup in the summer is a no go for me. I look forward to the cooler weather that September and October brings because it means football and beef vegetable soup.
This beef vegetable soup recipe makes a large pot – some for now… some for later! We are a family of five so we don’t really have a lot for later – which is perfectly fine for me. The first time I had this beef vegetable soup was at Nick’s mom and dad’s house (we call them Mem and Pop). Mem usually makes this soup when she makes chili – that way we have a choice at dinner. To be honest, we eat both. It’s too good to pass up. I typically make cornbread to eat with soup but today, I was lazzzzyyyyyyy. The topping for lazy bones is oyster crackers. You’re welcome family!
Not sure if your family loves oyster crackers like my family does – they eat handfuls at a time! I mean really! Would you like some soup with your crackers? I came home from work, hung up my purse, walked into the living room to cuddle Cash, and he was nowhere to be found. He left behind evidence though…. an empty bag of oyster crackers with crumbles all over the couch. ALL OVER! Dude! I found him under the dining room table with all that was left of the crackers in his tiny hand.
Satisfying dinner that makes everyone in the family happy! Wellllllll – almost everyone happy. My little picky guy who freaks out at the sight of SO MANY VEGGIES was unsure about this dinner. I convinced him to eat some though…. you know… Santa is watching. It kinda worked. Enjoy!