My family was solidly working class, from a rare time in history when that meant we had enough. Enough food, enough room, enough money to put a little aside if my Mother economized. Her beef stew was a staple, a vegetable-rich, brothy wonder, scented with bay, parsley, and thyme. Today it simmers on my stove.
365/radical elements 
That sounds good. And yes, we were the working class equivalent as farmers. Luxuries (which today I call essentials) were possible, but economising was necessary.
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I’ll bet it’s delicious. My dad was the soup maker in the family. I’d be using more of his recipes today if I hadn’t developed the potato allergy.
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My husband is a fan of beef soup, but I have not found one I actually like. I prefer creamy soups to broth soups.
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