A thousand apologies to the lady who emailed me looking for a Betty Feezor recipe for Vegetable Beef Soup. I went to respond and could not find the email anywhere!
Then, I got an email from a former colleague, David, who was reaching out to me about the same recipe. Turns out, John Carter, anchor at WBTV, had received the request and asked David if he could help find it.
I searched through all three volumes of Carolina Recipes with no luck. Then, I found the original, Betty Feezor’s Best. There was one soup recipe that could fit the bill: Saturday Vegetable Soup. I hope this is the one!
Here's the recipe:
Saturday Vegetable Soup
1 soup bone (leftover ham bone, beef or other)
Or 1/2 pound ground beef, browned
1 quart tomatoes
1 quart (or more) water
2 medium potatoes, cubed
1 large onion, cubed
3 carrots, scraped and diced
Salt and pepper to taste
Savory or thyme to taste
Any other leftover vegetables in your refrigerator (peas, corn, beans)
If using leftover roast or meat bone, place in large pot cutting any pieces of meat from the bone. If using hamburger, brown in large pot in its own juices. Add remaining ingredients. Cover and bring to a boil. Turn down to simmer and let cook for at least 2 hours.
Yield: 8 to 10 servings
So, to cover all the bases, I’m posting the recipe here and I’ve sent it on to John Carter at WBTV. Hopefully, between the blog and his broadcast or email—we’ll have this covered!