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Mama Bear Soup (With Photos)
Posted on 1/28/13 at 9:57 pm
Posted on 1/28/13 at 9:57 pm
Everyone knows who Mama Bear was.
She made the soup that Baby Bear said was "Just right!" on that eventful day.
For years, I thought this was the soup that Mama Bear made. Actually it is my mother's vegetable beef soup. Named to ensure that her children would never lose interest in a hearty winter soup.
Mama Bear (Vegetable Beef) Soup
Need:
3 carrots, 2 large potatoes, 10 ounces frozen green peas, 14.5 ounce can cubed tomatoes, 14.5 ounce can Pride of Illinois Creamed White Corn, Tomato Sauce, Tomato Paste, Salt, Sugar, Vegetable Oil, and Beef.
Shread the carrots and dice (1/4 inch) the potatoes.
I used about 1/4 pound stewmeat, breaded and browned - leftover from another meal but you can use roast scraps or whatever. I don't like ground beef in this soup.
Add the beef, carrots, potatoes, 1 Tablespoon vegetable oil, 1 Tablespoon sugar and one Tablespoon salt to the soup pot.
I forgot the cubed tomatoes, tomato sauce and enough water to cover the vegetables.
Bring to a boil and cook the soup for 30-40 minutes uncovered, until the vegetables are done.
At that point reduce the heat to a low boil and add the creamed corn and tomato paste.
The soup will tend to stick to the bottom of the pot as it thickens with the addition of these two components and must be cooked slowly from this point on for another 15 to 20 minutes, with stirring every few minutes.
At this point, the soup is done.
And ready to bowl with a wedge of cornbread
I like my cornbread crumbled
and mixed in
so that it gets thick enough to almost eat with a fork.
But I use a spoon
She made the soup that Baby Bear said was "Just right!" on that eventful day.
For years, I thought this was the soup that Mama Bear made. Actually it is my mother's vegetable beef soup. Named to ensure that her children would never lose interest in a hearty winter soup.
Mama Bear (Vegetable Beef) Soup
Need:
3 carrots, 2 large potatoes, 10 ounces frozen green peas, 14.5 ounce can cubed tomatoes, 14.5 ounce can Pride of Illinois Creamed White Corn, Tomato Sauce, Tomato Paste, Salt, Sugar, Vegetable Oil, and Beef.
Shread the carrots and dice (1/4 inch) the potatoes.
I used about 1/4 pound stewmeat, breaded and browned - leftover from another meal but you can use roast scraps or whatever. I don't like ground beef in this soup.
Add the beef, carrots, potatoes, 1 Tablespoon vegetable oil, 1 Tablespoon sugar and one Tablespoon salt to the soup pot.
I forgot the cubed tomatoes, tomato sauce and enough water to cover the vegetables.
Bring to a boil and cook the soup for 30-40 minutes uncovered, until the vegetables are done.
At that point reduce the heat to a low boil and add the creamed corn and tomato paste.
The soup will tend to stick to the bottom of the pot as it thickens with the addition of these two components and must be cooked slowly from this point on for another 15 to 20 minutes, with stirring every few minutes.
At this point, the soup is done.
And ready to bowl with a wedge of cornbread
I like my cornbread crumbled
and mixed in
so that it gets thick enough to almost eat with a fork.
But I use a spoon
Posted on 1/28/13 at 10:03 pm to MeridianDog
Y'all drink some big glasses of vodka.
Posted on 1/28/13 at 10:27 pm to MeridianDog
There you go, torturing me with that beautiful cornbread again. As much as I'm sure I'd love to eat it the way you do, I can't. I used to love to crumble saltines in my soup. That was Mom's solution when the soup was too hot and we were too impatient to wait for it to cool down.
Here's a rude question. How do you manage not to be fat with all that good cornbread? I saw your picture and you aren't.
You might have inspired me to make some vegetable beef soup later in the week. Our methods are completely different. You are more ordered and organized. I never make it the same way twice.
Here's a rude question. How do you manage not to be fat with all that good cornbread? I saw your picture and you aren't.
You might have inspired me to make some vegetable beef soup later in the week. Our methods are completely different. You are more ordered and organized. I never make it the same way twice.
Posted on 1/28/13 at 10:36 pm to MeridianDog
I know this is off topic, but I can't wait to try your cornbread recipe. I love to cook, I do it often, but cornbread is just something I have zero experience with because my grandmother (mostly her, and her recipe is guarded by Fort Knox I think) and mom have always done that.
Posted on 1/29/13 at 8:17 am to MeridianDog
I like , I like tomatoes and peas and carrots ,I also would use more meat, I thought the bears were eating porridge?
can I substitute green beans for the corn?
that cornbread looks awesome.
can I substitute green beans for the corn?
that cornbread looks awesome.
This post was edited on 1/29/13 at 8:32 am
Posted on 1/29/13 at 8:46 am to MeridianDog
That's what we call cowboy stew. I make it with ground venison. It's good stuff.
Hate to get technical, but wasn't mama bear making oatmeal and not soup? Porridge is creamed oats I believe.
Hate to get technical, but wasn't mama bear making oatmeal and not soup? Porridge is creamed oats I believe.
Posted on 1/29/13 at 10:13 am to MeridianDog
looks good. but, i'd like some pepper in mine. i didn't see where you added any red or black pepper to the mix. if my soup doesn't make my nose run after bite #5, i'll push it away.
Posted on 1/29/13 at 2:42 pm to MeridianDog
quote:
so that it gets thick enough to almost eat with a fork.
Yum.
Last photo looks awesome. I love to thicken my soups with bread too.
Definitely would eat.
Posted on 10/19/13 at 8:20 pm to MeridianDog
I made this tonight. Thanks for the recipe, MD. Very tasty.
Posted on 10/19/13 at 8:28 pm to MeridianDog
IWEI. thanks for the recipe. sometimes I need something to throw together with a few leftovers.
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