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Vegetable Soup Recipe
This is the simplest soup you will ever make. Because...you can put anything you want in it. The ingredients and quantities given here are just a starting point. Feel free to put more or less of any ingredient. Or leave it out all together. Also, add whatever strikes your fancy.
My mom made soup like this when I was growing up and I don't think it ever came out the same. I think she just cleaned out the refrigerator and made soup out of it (the kids called it "Clean out the fridge soup"). But, it was always good!
Ingredients
* 2 (or 3) carrots, chopped in bite-size chunks* 1 medium onion, quartered
* 1 cup cabbage, chopped
* 1-2 cups meat, chopped in bite size pieces (see note below)
* 2 potatoes, peeled and cut in 2 inch chunks
* 1 stalk celery, chopped
* 1 cup white beans, cooked (optional)
* 2 tablespoons white vinegar
* 1 small can tomato paste or large can of tomato sauce (see directions)
* 6-8 cups water (see directions)
* 1 large tomato, cubed (optional)
* 1 teaspoon oregano
* salt and pepper to taste
* anything else left over in the fridge that you want to add
Note: Meat: I prefer left over beef pot roast but you can use anything you want; ground beef, pork, chicken or...no meat at all. I would not use fish. Never tried it but it just doesn't sound good. Any meat you use should be cooked or at least browned before adding to soup.
Directions
Pretty simple...throw everything in a large pot and bring to a boil. Reduce heat and simmer about an hour or until vegetables are tender.If you use tomato sauce, start with about 1/2 large can. If you use tomato paste, start with 4 tablespoons. Add more or less water and tomato sauce/paste according to your preference for a thick or thin soup and how strong a tomato flavor you like. Stir and taste occasionally. Add salt and pepper (and anything else) to taste.
The number of servings will vary by the amount of liquids you use. Should make 4-6 people very happy.
Serve with hot cornbread.
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