I could’ve sworn I posted this recipe before. But I went to make a big-old pot last week and couldn’t find the recipe anywhere on the blog. What an oversight! This is the vegetable soup recipe in our household. It’s simple and classic and so comforting. Pair it with this cornbread recipe and you’ve got dinner in no time.
Ingredients: (makes 6 to 8 servings)
1 large (38 oz) can crushed tomatoes
1 quart vegetable stock
1 can green beans (drained)
1 bell pepper (diced)
1 cup frozen corn
1 large potato (peeled and cubed)
1 cup carrots (chopped)
1 onion (chopped)
2 cups frozen okra (optional)
salt and pepper
olive oil
Directions: In a large pot, heat the olive oil, onion, potatoes and carrots. Cook until onion becomes translucent. Add the remaining ingredients. Be sure there is enough stock to cover all the vegetables (if not, add water or more stock). Bring to a boil and reduce to a simmer. Cover and simmer for as long as you like, at least 30 minutes until all the veggies are soft. I like my veggies to practically fall apart on the spoon. Season to taste.
Serve hot with butter cornbread.
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{ 3 comments }
ちょっとそこ!私はこれにしてきた宣誓かもしれない前に、しかし後に {読書|ブラウジング|チェックポストのいくつかを、私はそれが私には新機能が実現。 とにかく、私は間違いだうれしい私はそれを発見し、私はなるだろうブックマークとバックチェックしばしば!
プラダ 財布 平均 http://www.bangkoklaser.com/mailFiles/prada/20141105210102-53oi3y.html
YESSSS. I was waiting for a nice hearty vegetable soup to show up in my Google Reader! I thank you, Jen! This sounds PERFECT and the type of thing I would make a large quantity of and then eat throughout the week for lunch. Perfect for these cold Michigan days we’re starting to have! Any soup with green beans in it has my name all over it.
Glad I could help and I hope you enjoy the recipe! It’s perfect for leftovers and gets better with age.