Vegetable Soup

This is the easiest and best vegetable soup you will ever make. It can be done on the stovetop or crock pot. You can make a small serving of 4-6(cut ingredients in half) or a larger serving of 8-12+. When I cook this I never make it small. It is so good as leftovers, plus I usually have family over when I make it.

This soup can easily be made into plant-based or vegetarian soup. Simply omit the meat and add in chickpeas or lentils. I have found a new love for tempeh. “Tempeh is chewy and bears a nutty, earthy taste, while tofu is more neutral and tends to absorb the flavors of the foods it’s cooked with.” (Healthline: K Burkheiser, 2019)). Healthline has an evidence-based article on the differences between tofu and tempeh.

I need to look for my Granny’s cornbread recipe. I have trouble cooking cornbread in a cast iron skillet, so I kinda quit trying her recipe years ago. I never could make the cornbread with the golden brown crispy edges she always seemed to get. I switched to Jiff – heaven forbid. This type of cornbread is sorta like sweet bread., not Granny’s cornbread.

Whatever cornbread you use, it’s a must with this soup. It is delicious.

Ingredients

• 2 pounds stew meat/beef tips

• 1 large can of V8 juice

• 1 small can of spicy V8 juice

• 1 frozen bag of Season blend onion, bell peppers, celery

• 1 large can of diced tomatoes

• 1 frozen 20-ounce bag of mixed vegetables (corn, peas, carrots, green beans) You can use canned veggies- 2 of each.

• 5-7 russet potatoes washed and cubed into bite-size chunks

• 1 Tbs marjoram

• 1 tsp black pepper

• 1/2 tsp salt

Directions

• Put meat and season blend into a large stock pot.

• Add in V8 juices, tomatoes, and dry seasonings

• Cook on low for 4-6 hours- simmering.

• In the last hour of cooking add in your frozen vegetables and potatoes.

• Cook till potatoes are tender and pierce easily with a fork.

Serve with cornbread. Enjoy