Lois Chitwood
Well folks we’ve got another year behind us. Through good times and sad times we’ve made it. I know that many of you faced your first Thanksgiving and Christmas with loved ones missing. Those times are hard yet with God’s help we get through it.
So many of you all are faithful readers of this column and I want to say just how much I appreciate your kind words, the written notes, and just the smiles of joy when you all meet me as I’m out and about. There have been times when I sharing with K.C. that I met some of you and what a pleasure it was, then before you know it there are tears of joy running down my face as I say, how amazing it is that I get this pleasure to write about simple recipes in newspapers that go into so many homes every week.
I want you all to know that I’m your fan also, each one of you are my dear friends. I want to give a shout out to Mrs. Martha, and Mr. George who have both written to me lately about some of the recipes they tried. Mrs. Violet, Mrs. Gwen, I’ve been told that each of you look so forward to getting that paper in your hands to see what I’m cooking. Love to each and every reader of this column, my dearest friends.
God bless you all and enjoy!
Beloved, let us love one another: for love is of God; and every one that loveth is born of God, and knoweth God. He that loveth not knoweth not God; for God is love. In this was manifested the love of God toward us, because that God sent his only begotten Son into the world, that we might live through him. Herein is love, not that we loved God, but that he loved us, and sent his Son to be the propitiation for our sins. Beloved, if God so loved us, we ought also to love one another. - 1 John 4:7-11
Homemade Vegetable Beef Soup
1-3/4 cups chicken or vegetable broth “I use the low-sodium one”
2 medium potatoes peeled and cut in chunks
1 medium onion chopped
1-lb. lean ground chuck “OR” lean ground turkey (browned well and drain any grease)
2-1/2 cups low sodium tomato juice
1 can (14 oz.) diced tomatoes “do not drain”
2 cans (14 oz.) any favorite vegetables of your choice such as whole kernel corn, lima beans, carrots, or sweet peas, you can also just use 2 cans of mixed vegetables “drain well”
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar (because Mama always said to, when using any canned tomatoes)
1 tablespoon apple cider vinegar
In a large stockpot, place the broth, potatoes and onions, bring pot to a medium heat and allow to simmer about 10 to 12 minutes or until potatoes are tender, then stir in the cooked ground meat, tomato juice, tomatoes, vegetables, salt, pepper, sugar and vinegar; carefully stir well to blend all together, stirring often; simmer for about 25 to 30 minutes. Soup should be hot and bubbly.
This soup is delicious when served with hot cornbread or a grilled cheese sandwich.