Papa Charlie’s Soup

November 19, 2019

To make a regular 8 quart pot:

Fill your pot ¾ full with beef broth (depending on pot size, this may be 5 boxes of beef broth) or you can use water and beef bouillon cubes as directed)
Add one stick of butter and bring to a boil.
As you finish each of the following ingredients, add them to the boiling water:
1.5 pounds of lean ground beef, browned and drained of any fat
1 yellow onion, peeled and chopped fine
Bag of regular carrots, washed, peeled and diced
6 red potatoes, washed and sliced small (I keep the peeling on )
1 can cut green beans, drained
Add Nature’s Seasoning, salt and pepper to taste.
Boil the soup until potatoes and carrots are done, then reduce heat to simmer until ready to serve. This dish is always better the day after, so the longer you let it set, the better it will be! 

As with any southern recipe, you “eyeball” a lot. If your family likes less potatoes and more carrots, then alter accordingly. This soup is really a good standard to add whatever vegetables you like to eat!

I usually serve this soup with grilled cheese sandwiches for a well-rounded delicious meal!

Enjoy!! 

Recipe Credit: Beth Hand in loving memory of her father, Charlie