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.  Enjoy!


Vegetable Soup Ingredients

2 large cans tomato juice

1 liter chicken broth

1 bag shredded cabbage

10 oz box frozen chopped spinach

10 oz box frozen chopped broccoli

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 English peas

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





Preparation Directions

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 mixture. 

5.  Taste broth to see if it is adequately seasoned.  Add more seasoning if needed. 

6.  Add okra and potatoes, and continue cooking 30 minutes. 

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 potatoes. 



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