Years ago, before the Interstate Highway system, MapQuest, and GPS Satellites, traveling across the United States was an experience.  Traveling was done by the use of maps, provided by the Service Stations.  Planning a trip was a big undertaking, not to be taken lightly.  Maps had to be requested, showing the best route to take.  Also, it paid to talk to others that had made the trek.  All the pitfalls of the route had to be noted.  Such as, location of gas stations, restaurants, bathroom facilities available, and, if any rest areas were available.

My parents planned month in advance of any trip.  Maps were requested, food was stockpiled, Coleman stove tested, car was serviced.
Both my parents were good cooks, so I knew that I was not going to starve.  Meals were planned for each stop they had planned.  We had a hot meal at every stop.  It was just as quick to fix a meal, as it was to stop at a restaurant.
There is also something special about eating in the open air.  Food somehow tasted better.

Our trips usually started at night, after my dad finished working for the day.  My mom would fry up a bunch of chicken, providing a snack for us to eat during the night of traveling.  (Somehow, that chicken was the highlight of the trip)

When morning came, my parents would have found a rest area, preparing for breakfast.  My dad was quick.  He would cook eggs, bacon, potatoes, and biscuits.   Of course coffee was the first thing he made.  

At the smell of the bacon cooking and coffee brewing, I would wake from slumber, eagerly awaiting breakfast.  

After breakfast, mom would clean, dad would pack, and we would be off down the road.

Once, we had stopped as a rest area to stretch our legs.  It was too early to eat, but we wanted to stretch our legs.  As we were getting ready to leave, my dad noticed a puddle of water under the car.  Upon checking, he found that the water pump had gone out on the car.  He knew that it had to be fixed before we could go any further, so he got out his tools.  In a few hours, he had taken the water pump off, repacked the bearing, then had to make a gasket for the pump.  He knew that it would last until we reached our destination.

Once the car was fixed, he realized that it was time for lunch.  He asked what we would like to eat.  I said that I would like to have some stew.  He said that we didn't have any meat for the stew, but he would see what he could fix.

My dad had a bunch of K-rations, that he had gotten from an Army Surplus store.   In these K-rations, were several cans of hamburger patties.  The stew that he make from that hamburger was the best that I had ever eaten.  From that day forward, my dad used hamburger in all stews that he made.

All that being said, here is a recipe for Hamburger Stew/Soup:

Note:  This is for the amount I make, because I freeze the extra for later eating.  But the portions can be reduced to make just a small amount if desired.




Ingredients needed:   

5 pounds of lean ground meat
2-3 medium onions
2-3 pods of garlic
6-7 medium potatoes
6-7 medium carrots
1 large can of diced tomatoes
2 cups of black beans  (or one large can if not fresh beans)
1 bunch of celery
2 pounds of frozen corn
2 pounds of frozen peas (or green beans if desired)
Kosher salt
pepper 
sugar
McCormicks Broiled Steak Seasoning, or Crazy Jane's Seasoning, or Spike 
(I make up my own seasoning)  Some of these have MSG, so need to be careful if MSG is a problem.
One 64 ounce bottle of V8 juice

If corn or peas, or green beans is not to what is wanted, substitute yellow squash, and zucchini for them.  Just be careful not to overcook.

This is how I make it.

Brown meat with 1/2 of one onion, salt to taste, crushed or diced garlic, and some of chosen seasoning.  (Just salt and pepper if desired).  Once meat is browned, add potatoes, and carrots, cooking until tender.  Add diced tomatoes, black beans, and diced celery.  Add the V8 juice.  Once liquid has gotten sufficiently hot, add frozen corn, peas, (or frozen green beans), and remaining onion.  (diced or small wedges)  Simmer until onion is just done. 
Add a pinch of sugar to balance the acidity level of tomato.

If using squash, add at the same time as onion, cooking until desired softness.
    
I use a very large pot to make this, but this makes a lot of soup/stew.  If desired, this can be simmered to reduce the liquid, making a thicker stock.  
Always better on the second day.

Enjoy