A Bowl of Comfort: School Soup for the Soul

Mother made the decision to visit the cafeteria staff one day after hearing so much conversation at home about the soup that was served at the school. She enquired as to their willingness to divulge the soup's recipe. She recorded it on a small index card after they confirmed it. Later, she started preparing the soup for our household. We called it "School Soup" because we didn't have a better name for it. When I moved away for college, I would come home on the weekends. When I arrived on Friday night, Mama would always call ahead and ask what I wanted for supper. Every time, "School Soup" was the response.
As soon as I went in the door, I knew I would smell it cooking on the stove. The aroma of handmade soup has a reassuring quality. It was no accident that the authors chose the title "Chicken Soup for the Soul" for their best-selling collection of inspirational tales. But if I ever did publish a collection of consoling tales, I believe I would call it "School Soup for the Soul."
The recipe for School Soup isn't in a book you can buy at the supermarket. It won't be listed on any restaurant menus, either. I'm pleased to share the recipe with you; it's written down on an old index card and is safely stored in my wooden recipe box.

School Soup

1 48 oz. can tomato juice
1 lb. fresh lean ground beef
1 bag frozen mixed vegetables
1 8.5 oz. can lima beans
1 14-ounce can whole peeled tomatoes, mashed and with juice
2 potatoes, diced
2 med. onions, diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce

method

boiling the tomato juice. Add the crumbled ground beef gradually. Cook the beef until it is separated. Include potatoes, onions, assorted vegetables, salt, and Worcestershire sauce. Stirring occasionally, cook vegetables over medium heat until they are tender.
Salt the food as needed

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