Yankee Doodle Beef Soup

ByMrs. Katie

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Yankee Doodle Beef Soup

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Grandmothers’ kitchens are the best! The 1970s era memory sticks with me. Enjoying this soup in my southern grandmother’s cozy kitchen is a memory that takes me back with a smile.

This soup comes together quickly by jazzing up some canned soups to make an almost-completely homemade bowl of warmth that the family will appreciate. My own family are fans of this soup.

This recipe of my grandmother’s was shared by my aunt Penny. This is a good way to utilize venison but any ground meat may be used.

This recipe reflects the changes I have made to my grandmother’s measurements. I have altered the original recipe to use  greater amounts of the spices. I use my home-canned Beef Vegetable Soup, either a pint or quart. If I use a quart of home-canned soup, I only use one tomato soup can of water, not 1 1/2 cans.

Original recipe:
Calls for 1/4 t. onion salt, 1/2 t. garlic salt, 1/4 t. oregano, 1 chopped onion, no additional salt.

Don’t forget the sprinkling of Parmesan cheese on top. The cheese in the green shaker may be used but I prefer the less-processed version that is shredded/grated and found in the refrigerated section of the grocery store.

Mrs. Katie of Heritage Ways

Yankee Doodle Beef Soup

Warm up to this soup filled with meat, veggies and pasta. This is a good way to use venison but any ground meat may be used.
Print Recipe
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb. venison or ground meat of choice
  • 1 tablespoon bacon grease or oil of choice if using lower-fat meat
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt I use Redmond Real Salt only.
  • 1 can Old Fashioned Beef Soup
  • 1 can tomato soup
  • 1½ soup cans water
  • 2 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 2 cups macaroni, cooked
  • Parmesan cheese, grated

Method
 

  1. In a Dutch oven, brown ground meat. Use the bacon grease, or oil of choice, if the meat has a lower-fat content, which venison does. Drain meat only if you prefer. I do not drain meat because I use the best quality, grass-fed meat that I am able to find or afford. The fat of grass-fed meat is actually healthy and full of E vitamins.
  2. During cooking, if you don't plan to drain the cooked meat, go ahead and add the first three seasonings. If draining, add these after draining.
  3. In the same Dutch oven, add all the remaining ingredients except macaroni. Simmer 10-30 minutes, stirring.
  4. When ready to serve, add macaroni and simmer until thoroughly heated.
  5. Enjoy with a sprinkling of Parmesan cheese on top of each serving.

Notes

This recipe of my grandmother’s was shared by my aunt Penny. This is a good way to utilize venison but any ground meat may be used.
This recipe reflects the changes I have made to my grandmother’s measurements. I have altered the original recipe to use  greater amounts of the spices. I use my home-canned Beef Vegetable Soup, either a pint or quart. If I use a quart of home-canned soup, I only use one tomato soup can of water, not 1 1/2 cans. 
Original recipe:
Calls for 1/4 t. onion salt, 1/2 t. garlic salt, 1/4 t. oregano, 1 chopped onion, no additional salt.
I recall enjoying this soup at my southern grandmother’s kitchen table. Don’t forget the sprinkling of Parmesan cheese on top. The cheese in the green shaker may be used but I prefer the less-processed version that is shredded/grated and found in the refrigerated section of the grocery store. 
Don’t forget to count your blessings and know you are loved, ❤️Mrs. Katie
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Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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