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Momma's Vegetable Soup

November 4, 2017

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!




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