Vegetable Soup

 Vegetable Soup 

When I make vegetable soup I start with little bits of vegetables that have been frozen when they were leftover. These bits mount up and add a good amount to the soup. Then I use as many fresh vegetables as possible, potatoes, carrots, onions, celery, cabbage. Of course in the summer almost everything can be fresh. I also make a huge pot (19 quart pot) so you may want to modify this recipe. This way it can be pulled out of the freezer when I don’t have time to cook.

All of this is done to taste. 

3 quarts Broth (chicken, beef, turkey, or vegetable)

2 or 3 14oz. Cans diced tomatoes

4 carrots diced

3 celery stalks or ribs

2 large onions chopped

2 cups chopped cabbage 

3 medium to large potatoes

16 oz. Frozen (my preference) corn

12 oz. Frozen baby Lima beans 

12 oz. Frozen okra sliced

2 cans rinsed black beans 

1 can rinsed kidney beans 

2 cans drained green beans 

1 can drained sweet peas

12 oz. Frozen Crowder peas

Salt and pepper to taste

    If this doesn’t fill my pot I add more vegetables and liquid.

When it is all put together you may want to add more broth or water. Simmer several hours.