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
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