Vegetable Soup

29 Jun

I like to add a soup bone, either ham bone or beef shank bone and cook it up at a simmer for several hours.  It adds a nice extra flavor that I think makes it more hearty.


  • 1 quart peeled and chopped tomatoes
  • 1 pint lima or butter beans
  • 1 pint corn kernels
  • 1 pint chopped cabbage
  • 1 pint sliced potatoes
  • 1 sliced turnip
  • 1 carrot
  • 1 small onion, minced
  • several sprigs of parsley or cilantro
  • 1 tablespoon pepper sauce
  • 1 teaspoon black pepper

Add everything to your simmered meat bone water, normally I use a large stock pot, adjust your ingredients accordingly, this recipe should make up at least a gallon.  Bing the mixture to a full boil, reduce heat and allow to simmer until all vegetables are tender.

If you prefer a thicker soup (which the men in our house can’t stand a ladies soup (a thin soup), they prefer soup thick enough to stand up a fork in–which is more like a stew–but that is how it goes.  Mix 1+ tablespoons of flour into a cup of milk, bring mixture back up to boiling, slowly add the flour and milk mixture and stir until it thickens.


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Posted by on June 29, 2011 in Soup, The Kitchen


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