As soon as it starts getting cold, I start craving vegetable soup. My mom used to make this for us growing up and always accompanied it with a peanut butter and jelly sandwich. For a great adult version of a PB&J use Chai Peanut Butter and Pepper Jelly. There is also a secret ingredient *cough* KETCHUP *cough*. Give this recipe a try and I bet it will become a cold weather tradition!
Mom’s Vegetable Soup
1 15 oz can Green Beans
2 15 oz cans “Triple Succotash” (Tomatoes, Corn, Okra)
1 15 oz can Pinto Beans
1 15 oz can Sliced Potatoes
1 15 oz can sliced Carrots
1 tbsp Ketchup
¼ tsp Pepper
½ tsp Onion Powder
¼ tsp Italian Seasoning
Salt to taste
1 LB ground beef
Do not drain the vegetable’s or beans, keep those flavorful juices.
Add all of the ingredients, except salt, to a soup pot on medium heat and bring to a light boil.
When it starts to boil, turn the heat to low and simmer for 30 minutes.
Optional: if you chose to add ground beef then go ahead and brown it separately in a skillet and add it to the soup.
Taste for salt before serving.
Notes: Canned vegetables can have a lot of salt. I tend to buy unsalted or low sodium so I can control the amount of salt that is added. Don’t forget the peanut butter and jelly sandwich!