Recipes-VEGETABLE SOUP

     On this chilly day, nothing is better than homemade vegetable soup. Any soup is good whether you use fresh or frozen vegetables.Canned vegetables may also be used but it is not the same taste. My favorite is canned soup made at home. All soup starter by Granny Ruby was okra, corn, and tomatoes in a jar and canned in the summer when the garden was producing. She would freeze some but most was canned. Sometimes she used chicken stock but many were broth from pot roast. A good slice of corn bread and you are in heaven. Everyone knows that cornbread can only be made with buttermilk. And you have to have a good heavy black cast iron skillet. Nothing else will do. Make sure that it has been seasoned.

6 to 8 tomatoes peeled and chopped
1 lb of sliced okra
2 to 3 cups of fresh corn
1 small pkg of frozen lima beans
2 cups chopped carrots
6 to 8 large potatoes peeled and chopped
1 large onion chopped
 Sometimes I add some cauliflower or broccoli. Chopped cabbage will really add flavor. To stretch it farther just add some water or maybe a cup of rice.

Place all ingredients in a large stock pot and bring to a boil. Lower the heat and simmer for about 2 to 3 hours. You can add any other vegetables for your preference like green beans, broccoli, , parsnips, English peas or rutabagas. Salt and pepper to taste- season with a bullion cube or bacon drippings. This is extra good the next day.

Oops!!!sorry-I forgot to add that some people like meat in their soup. Sometimes I add stew beef that I have lightly browned to the soup and continue to cook about another hour. You can add left-over pot roast.
You can brown a pound of ground beef or chuck and add to the last 30 minutes of cooking time. Or some people prefer chopped-up chicken. What ever your preference nothing can beat the flavor of soup made at home..