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
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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