Sharing a meal with friends is one of life’s greatest blessings… discovering the stories behind the meal truly adds depth to the experience. One evening, my long-time neighbor, Patrice McGuinness, invited me over for a bowl of soup… such a comfort food. Immediately upon tasting, I asked for the recipe. Patrice shared that the soup was a family tradition – actually, Maman’s Vegetable Beef Soup, and she gladly shared the recipe and her fond memories.

With a Cajun upbringing in southern Louisiana Patrice’s mother would make this soup in the fall and winter.  A warm meal at lunch was called “dinner;” the evening meal, “supper.” Patrice recalls being able to recognize the warm aromas of the soup coming from the kitchen before she even got out of bed. Her favorite part was the soup bone. Growing up with four siblings, the fight was on for marrow found within. This also stirred the memory of Mr. Breaux, lovingly known as “the Bread Man,” who would drive around the streets in his station wagon, blowing his horn, to sell and deliver fresh French bread. 

With the memories stirring she wondered what memories her siblings had of this and quickly the conversation (by group text) shared each special story. Chris remembers the fresh vegetables, especially the cabbage and beef – and would hope Maman would not add turnips. Houston loved it, too – the beef! Robert remembers being sent to the store to buy the #2 spaghetti, and how mean Mr. Son, the grocer was – given the nickname, Zop (silly, goofy). Finally, Jimmy recalls all of the ingredients: elbow noodles or spaghetti, half a cabbage, potatoes, finely chopped onions, stewed tomatoes, and soup shank.

And so now, dear readers, you see again the treasures found in Tastes of Tradition… recalling the smells and tastes of our past… assuring that they live on to the next generation of family and friends.

Maman’s Vegetable Beef Soup

Ingredients
1 large soup bone (shank)
4oz #2 spaghetti
1/2 pound boneless stew meat
2 onions peeled and finely chopped
4-5 stalks of celery, sliced
4-5 carrots, sliced
1/2 head of cabbage, chopped
1/2 pound potatoes, peeled and cube
1c green beans, slice
1 (14.5oz) can stewed tomatoes
1 (8oz) can tomato sauce
3 quarts water
Salt and pepper to taste

Procedure
Fill a large pot with water.  Add soup bone and stew meat and bring water to a boil. 
Add chopped onion, celery, stewed tomatoes and tomato sauce. 
Simmer with lid on until meat is tender, about two hours.
Add carrots, cabbage, potatoes, green beans, and spaghetti 
Cook until tender.

Enjoy!