Welcome to my favorite family recipes, and some of my own discoveries. All of the recipes published here will be “tried and true”. I grew up with many of these recipes. My mom is a very good cook. We were a working class family, but we always had good food. Nothing fancy, but everything was good. I will also be sharing Mom’s best cake recipes.
Sunday, January 13, 2013
My Very Favorite Vegetable Soup- Almost Like Mom’s
Yum! My Favorite Vegetable Soup, Personal Photo
I love vegetable
soup.Growing up, my mom would make it
in the summertime.She made it
completely out of fresh garden vegetables, which meant that the entire family
was shelling lima beans and shucking and silking corn in the days immediately
before my favorite soup.Mom would get
off of 3rd shift in the mill, and come home and make vegetable
soup.She’d make it in a huge stock pot,
and put up it up in containers for the freezer.I would get up mid-morning and the soup would be sitting covered in the
kitchen to cool.It was the only time I
ever ate breakfast.I’ve changed the
soup over the years and added some things.I don’t use fresh produce, but basically it’s still Mom’s fantastic
Vegetable Soup Ingredients
2 large cans tomato juice
1 liter chicken broth
1 bag shredded cabbage
10 oz box frozen chopped
10 oz box frozen chopped
1 bag frozen carrots
1 bag frozen green beans
1 bag frozen cut okra
3 bags frozen lima beans
1 bag frozen corn
2 cans Green Giant Llessur
6 potatoes, peeled, cut
into large cubes
Season to your taste.This is an approximation of what I use:
2 T organic coconut oil (I
use Tropical Traditions)
1 T Lawry’s seasoned salt
1 T Lawry’s garlic powder
with parsley flakes
1 T chili powder
1 T cumin
1 tsp each cardamom,
coriander, cayenne pepper, and turmeric
2 tsp black pepper
1.Pour tomato juice and chicken broth in a very
large stock pot.
2.Add cabbage, oil, and spices.Cover and bring to a low boil over medium
high heat.Cook about 30 minutes.
3.Add spinach, broccoli, green beans, and lima
beans.When mixture again comes to a low
boil, cook about 30 minutes.
4.In a separate saucepan, cook carrots in water
until tender.Use immersion blender and
puree carrots in cook water.Add to soup
5.Taste broth to see if it is adequately
seasoned.Add more seasoning if
6.Add okra and potatoes, and continue cooking
7.Just before potatoes are ready, add corn and
peas to the soup.
8.Continue cooking, covered, at low simmer
until corn and peas are heated, and flavors are melded.
Variations and Tips
Sometimes as an
alternative to the above flavor profile, I use Italian spices.I still use Lawry’s seasoned salt and garlic
powder, but add basil, oregano, parsley, and bay leaves.
If you’re really feeling
shameless, use bacon drippings instead of cooking oil.
Sometimes I add about 2
lbs of browned ground beef to the soup, after cooking the cabbage, broccoli and
spinach.You could add stew beef or
leftover ham &/or ham bone to the soup.
If you’re going to freeze
some of your soup, I suggest you separate it into 2 portions before adding the
potatoes.Only put potatoes in the
portion you are going to eat in the next few days.Frozen and thawed potatoes change texture,
and I don’t personally like the texture.When you thaw your soup later, all you have to do is add cooked