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.