Another variation of my mother's recipe. This one uses a mix of fresh, frozen, and canned vegetables - which is exactly how my mother used to make this soup. Ah, the memories!
List of Ingredients:
- 1 soup bone
- 1 quart vegetable (or tomato) juice; divided
- 1 8-ounce can tomato sauce
- 2 cups water; divided
- 1 can cut green beans (blue lake); drained
- 4 to 6 potatoes; peeled; cubed
- 2 ribs of celery; cut in half lengthwise then chopped 1-1/2 cups frozen corn
- 1-1/2 cups frozen peas
- 3 carrots; peeled; sliced in half lengthwise; chopped
- 1 can diced tomatoes; do not drain
- (optional) 1 single serving can of lima beans
- 1/4 cup onions; chopped
- 1/4 teaspoon minced garlic
- 1-1/2 teaspoon low sodium beef bullion
- 1 teaspoon low sodium chicken bullion
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/3 head of cabbage; chopped
- 1 tablespoon parsley; chopped
Preparation:
In a large dutch oven pour in half the can of vegetable (or tomato) juice, 1 cup of water, salt, pepper, bullions, and garlic. Simmer for 15 minutes over a medium heat then add the soup bone. Add additional vegetable (or tomato) juice until the soup bone is covered by liquids. Cover and let simmer for 1 hour. Reduce heat to low-medium then add cabbage, cover, and let simmer until the cabbage is half-cooked (about 30 minutes). Remove the soup bone and add remaining ingredients. Cover and let simmer on low-medium heat for at least an additional 2 to 4 hours. If the broth evaporates too much for your tastes, add another cup of water and let simmer for another 30 minutes before serving.
Servings: 8 to 10; depending on how heavy-handed you are with the soup ladle
Garnishments (optional): Sprinkle top with parsley flakes after dipping.
Family Rating: 5 out of 5 wanted seconds.
Preparation:
In a large dutch oven pour in half the can of vegetable (or tomato) juice, 1 cup of water, salt, pepper, bullions, and garlic. Simmer for 15 minutes over a medium heat then add the soup bone. Add additional vegetable (or tomato) juice until the soup bone is covered by liquids. Cover and let simmer for 1 hour. Reduce heat to low-medium then add cabbage, cover, and let simmer until the cabbage is half-cooked (about 30 minutes). Remove the soup bone and add remaining ingredients. Cover and let simmer on low-medium heat for at least an additional 2 to 4 hours and vegetables are tender. If the broth evaporates too much for your tastes, add another cup of water and let simmer for another 30 minutes before serving.
Servings: 8 to 10; depending on how heavy-handed you are with the soup ladle
Garnishments (optional): Sprinkle top with parsley flakes after dipping.
Family Rating: 5 out of 5 wanted seconds.