My birthday ~ Perfect day for soup or stew

I'm a simple, country girl and nothing pleases me more than a hearty stew, or warm soup.  On my birthday, since there isn't anyone to fill in as cook for the day, I subject my family (can you guess they're not into soups or stews) to one of my favorite recipes.  Here are two of my all time favories.

Hamburger-Vegetable Soup

Ingredients:
1 pound ground beef
1/2 c chopped onion (1 medium)
1/2 c chopped celery
4 c beef or vegetable both (low sodium Swanson)
1 c frozen whole kernel corn (optional ~ I don't usually add the corn.)
1 7 1/2 oz can diced tomatoes
1/2 of a 9 oz package of Lima beans (optional ~ I don't like Lima beans so I add a can of green beans at the last 5-10 minutes of cooking time.)
2 large potatoes peeled, and cut into bite size pieces
1 medium carrot
1 tsp dried basil, crushed
1 tsp garlic powder
1/8 tsp ground red pepper (optional)
1 tsp Worcestershire sauce
1 bay leaf
1/3 c reduced-fat sour cream (optional)

In a large pot cook ground beef till brown.  Drain and add onion and celery until tender.  Stir in beef or vegetable broth.  Add all the other ingredients except the green beans and bring to a boil.  Reduce heat and simmer until carrots and potatoes are fully cooked, about 15 minutes.  Then add green beans and simmer for 5 minutes more.  If you are adding sour cream, do it now.  Discard bay leaf before serving.

Country-Style Potato and Green Bean Soup

3 cloves of garlic, minced or 1 Tbl garlic powder
2 large potatoes peeled and quartered
1 large onion
4 oz coarsely cubed ham, I've tried this with pre-cooked bacon instead and it's so good
1 1/2 c of chicken or vegetable broth (low sodium Swanson)
1 1/2 c water
1 tsp dried thyme or oregano
1/4 tsp ground black pepper
1 can of green beans
3 carrots, sliced
1/2 c (4 oz) reduced-fat sour cream

In a large pot combine garlic, potatoes, onion, ham or bacon, broth, water, thyme or oregano, pepper, and carrots.  Bring to a boil.  Reduce heat to low and cover.  Simmer, stirring occasionally, for 15 minutes, or until the potatoes are very tender.

Using a potato masher, mash the potatoes slightly, breaking them up to give the soup a chunky texture.  Add the green beans and sour cream.  Simmer, stirring constantly, until the soup is slightly thickened and creamy.

photo credit: EraPhernalia Vintage . . . (playin' hook-y ;o)