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.