With cooler days upon us, and the business of football season, soups that I can throw together and leave in the crock-pot are my go to for our evening meals.
This soup is my absolute favorite vegetable soup in the world!
My dear mother-in-law used to make this quite often, and a simmering pot of this vegetable soup brings back many wonderful memories of her!
She was an amazing cook! Her family owned a restaurant, so she was princess of tasty home cooking (her mom was queen)! Their diner was called "The Nifty" and was quite a hit in their small home town. I cannot recall ever tasting anything she prepared that was not scrumptious! I am so blessed to have learned many cooking tips from her! This soup is the last meal she ever cooked. My hubster and boys were blessed to enjoy the savory, satisfying lunch with her and my father-in-law.
I hope you enjoy this recipe and it becomes a go to for your family!
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| Sorry for the picture quality. Maybe you get the gist of what it looks like. We always eat this soup with peanut butter sandwiches on whole wheat bread. Very yummy!!! Spur of the Moment Vegetable Soup 1 c diced carrots 3 stalks diced celery (use the leaves for an awesome flavor addition) 1 lg onion diced 3 potatoes- cubed 1 can peas with juice 1 can green beans 1 can diced tomatoes 1/4 c (+ or -) bacon grease 2 c beef broth salt and pepper to taste In a large pot, bring beef broth to a boil. Add the carrots, celery, and onion. Boil until tender. Add remaining ingredients and simmer. The longer you simmer, the tastier this soup becomes. For the crock-pot, add all ingredients together. Turn on low and simmer 4-6 hours. You may have to add more beef broth, especially if you like more broth in your soup. You can add alphabet pasta to this soup to add more texture and substance. I also add corn if I have it on hand. The sky is the limit! This is a quick, healthy meal that is truly satisfying! Enjoy! |
