Vegetable Soup

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1 bunch broccoli stems - sliced

2 large carrots – sliced

3 potatoes – peeled and cubed

2 large onions – peeled and chopped

1 cup peas

* The above are mandatory vegetables.  After these you can throw in just about anything you have. (Hopefully that will include some celery).

1 large can tomato juice

2 tsp. lemon juice

2 Tbsp. brown sugar

1 tsp. crushed garlic

1 1/2 tsp. salt

I like to prepare all the vegetables for this soup in my food processor using the slicing attachment.  If you don't have one, it's still worth all the chopping.

This has become known as "Kathy's Famous Homemade Vegetable Soup".  This is a somewhat embarrassing title since it's a copy of one of those wonderful soups my Mom made for me when we had a nice lunch together one day at the cottage.  You could call it "clean out the fridge soup since I tend to make it the day before grocery shopping when I realize that all those nice vegetables I bought last week didn't get used.  Sound familiar?

Serves:  12 and always tastes better the next day.

Serve With:  Shredded cheddar, soda crackers.

Put all ingredients in a large soup pot or Dutch oven. Add enough water to generously float the vegetables. Bring to a boil over high heat then reduce heat so that the soup gently simmers for at least 8 hours.  Serve by itself or sprinkle with grated cheddar or parmesan cheese.