Vegetable Soup (just like Grannie’s)

No one could make a pot of hearty, healthy, vegetable soup like my Grannie could.  More than just a ‘soup’, her pot of delicious fresh veggies was a meal in itself.  And served with her pan-fried cornbread…such a treat for me as a kid.  I found some of her handwritten notes, and improvised the rest, and this is about as close as it gets to Grannie’s Homemade Cooking. 

  • 16 oz. Stewed Tomatoes
  • 3 Cups Beef Stock
  • 1 Vidalia Onion, sautéed in olive oil
  • 3 large Carrots, chopped
  • 16 oz quartered small red Potatoes
  • Fresh or Frozen corn – about 10 oz.
  • Fresh or Frozen Green beans – about 10 oz.
  • 2 cloves minced garlic
  • Seasonings to taste, I used:
  • 2 Bay Leaves
  • Black Pepper
  • Cajun Seasoning
  • Sea Salt
  • Basil
  • Oregano
  • Rosemary

Bring to a boil, and simmer, about 45 minutes.

Serve with piping hot cornbread or just a slice of bread and butter.