Veggie Soup

We are now starting to feel the cool season of Fall here in North Carolina. The temperatures have dropped down to the 40's in the mornings and after sundown. It has put me in the mood for soup.

I have been wanting to make some vegetable soup. We have made all sorts of soups in the past but I have never made a real "old fashioned vegetable soup". I headed to my social media friends for some help and ideas on how to get this soup started. I was in a limbo weather to make it with a broth base or more of a tomato base. 

Most of my friends suggested V-8 Juice as a starter. Some suggested beef or chicken broth. 
Needless to say, I was still somewhat undecided on what would taste best. That's when I decided to reach out to my friend Anne. I know she does a lot of cooking, and, well, I just trust her taste. 

Her base starter? Water.

OK, that sounded easy enough. The veggies add the broth and make a delicious soup as it slowly cooks in a pot for a few hours. So that's how I started. Before I knew it, I was adding this, that and whatever. I started with adding some cubed potatoes and diced onions and let those cook a little first then I started adding in the veggies. I ended up adding a can of beef broth for flavor and consistency. 


Just look at that mess!

Then I made a pan of cornbread. I mean, what good is veggie soup if you don't have cornbread right? 


No jiffy mix here. This is the real stuff made in a cast iron pan just like mom! (recipe is on the bag of cornmeal).


My soup turned out delicious and we had enough for the next day. [Did I mention soup is better the second time around?] 
Below is basically what was in my soup:

2 baking potatoes
1 onion
2- 14.5 oz. cans of petite diced tomatoes
1- bag of frozen mixed vegetables
1- bag of frozen okra
1/2 head of chopped cabbage
1- can of beef broth
1- can of water
Salt/ Pepper
pinch of garlic salt
dash of Italian Seasoning
dash of parsley 

I started the potatoes and onions first in a little water in a stock pot until they started to soften, then I added all the other ingredients and cooked in a crock-pot on low 4-5 hours.

I plan to make some more of this kind of soup again soon. It's low calorie and Lord knows I need the veggies. 


We call this an Italian spoon rest.

“Soups On!”



11 comments

  1. Veggie soup is my favorite to eating make, I do add beef but adore all the veggies and cornbread a cast iron is the only way...like my mama did too! Happy Weekend!

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  2. The soup and cornbread looks delicious! My mom was telling me the other day she wanted to homemade beef and vegetable soup.

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  3. I love the pictures of the soup and corn bread. I made the soup the other day and she the cornbread of course. She prefers the iron skillet and makes great cornbread. I would fry it on the top of the stove but that doesn't set with her. I would chance to suggest adding one ingredient to the soup, next time try a tsp of powdered or a cube or two of beef bullion. AND I forgot the OKRA last time and I missed it.
    Love sent from Florida,
    Sherry & jack

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  4. PS: Now I like the spoon holder!!!!!!!

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  5. I’ve been thinking about soups! Yesterday I cooked some onions and peppers in butter and plan to use them in soup this weekend. Fall + Soup = Happiness!

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  6. I love soup with cornbread . . . so good. I do have a thing about Okra, I like it fried but that's it for me.
    Wishing you a wonderful weekend.
    Connie :)

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  7. I love soup! Especially here in chilly New England. Funny thing - you know it's a southern recipe when you see Okra and cornbread in the ingredients list. I just had to scroll back up to see how you spell okra, don't laugh! Your combo sounds great, I'll give it a go next time I make veggie soup. In the past I have used chicken and veggie brouth as the base - and have sometimes thrown in beef short ribs to cook, then break the meat off the bone and into tiny pieces to add to the soup. Then add some cooked ditalini pasta just before serving - sprinkly some parm on there - Delish! and satisfying to the menfolk around here.

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  8. Lisa, I love corn muffins with soup...it seems to make it more of a meal. We have already had soups for supper here...since it's been cold. Blessings, xoxo, Susie

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