Stir in fresh parsley → scoop into pre-warmed bowls (run bowls under hot water → dry well).
Serve with buttered cornbread (not rice—Mama’s rule: “Cornbread soaks up tears!”).
You Must Know
🔥 Beef must be bone-dry—water = steamed disaster
🍅 Tomatoes must be undrained—drained = flavorless disaster
🥔 Potatoes must be hand-diced—food processor = mushy betrayal
💡 My #1 pro tip: Add 1 tsp sorghum syrup to broth—Mama’s secret for “hollow depth”
“The winter I turned 10, I rinsed the tomatoes. Mama took one bite, set her fork down, and said, ‘Child, this soup’s drowning. Go fix it.’ I’ve never rushed that step since.”
Serving & Storage
Serve: Hot with buttered collard greens (not mashed potatoes—Mama’s rule: “Greens soak up sorrow!”). Never cold—chills mute the mountain.
Storage: Store unmixed (soup + greens separate) up to 5 days.
Revive leftovers: Simmer 10 mins in bacon grease (no oil—oil = betrayal). Tastes better day 2!
Ingredient Swaps That Won’t Break Tradition
Hunt’s tomatoes
2 cans crushed + 1 tbsp basil
Same tang (simmer 10 mins first)
Sorghum syrup
1 drop maple extract
Emergency only (add to broth—not oil)
Yukon Gold potatoes
Sweet potatoes
Same texture (but reduce cook time 5 mins)
Fresh green beans
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