by Erin Napier
Today I had a fever (not contagious) and felt puny again, so Ben thought with the rainy morning and cold afternoon it would be the perfect night for his famous vegetable beef soup, or as we call it, dump soup. As in, dump everything from the pantry into a pot. Since we didn’t see Mallorie on her birthday yesterday I made her a cake and we had them over for dinner. I’ll never tell my recipe for red velvet since it’s the only dessert I make really well, but I’m going to give you Ben’s recipe here in case you need a really easy (really yummy) soup recipe sometime.
It was only a 2 layer cake since layer 3 broke as I flipped it out of the pan. Dangit. This is healthier, right?
1 big can of stewed tomatoes (key!)
2 regular cans of diced tomatoes
1 regular can of green beans
1 regular can of butterbeans
2 regular cans of white shoepeg corn (key!)
1 regular can of diced potatoes
1 regular can of sliced carrots
(I mean you can really dump whatever you want in it!)
1 yellow onion, diced
2 pounds of stew meat (or 1 lb. ground chuck, whatever you like best)
shredded sharp cheddar cheese
Brown the meat with the diced onion, drain, then throw it all in a crock pot and cook on high for 5 hours. Add whatever seasonings you like! We really like garlic salt, but you can use whatever you want. Garnish with shredded cheddar and/or sour cream if you want. Told you it was easy. He started making it in college when he was poor with canned meat. It was still good, y’all.
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I’m Erin Napier, co-owner of Laurel Mercantile Co. and Scotsman Co. with my husband, Ben. I’m an artist and he’s a craftsman and we help people moving to our town find and restore old houses on HGTV’s Home Town. In an effort to count my blessings, this journal has documented only the good things that happen on each and every day of my life since January 1, 2010. I am a wife, a daughter, a homebody, a bubble bath lover, a book reader, a sentimental, stressed out, slightly obsessive southerner. Welcome!