This is one of my favorite meals that my mom would make for us when I was a kid. I can remember having it served always with cornbread made in a skillet. I thought I might give one more winter recipe to keep us warm before spring. As I hear it, the groundhog did not see his shadow this year so spring should be right around the corner.
My mother used to make the soup in a pressure cooker. I have never cooked in a pressure cooker and probably never will. She did a very good job every time she made this soup to put the fear God into me about that pressure cooker. A possible hot, scalding soup explosion was not my idea of a good time. So, I make mine in a crockpot. It is a much safer and easier option in my opinion.
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| Homemade Vegetable Soup |
1 28 oz can of whole tomatoes
1 16 oz can of stewed tomatoes
1 16 oz can of water
1 16 oz can of mixed vegetables with liquid
1 16 oz can of green beans with liquid
1 16 oz can of carrots, drained
1 16 oz can of sliced potatoes, drained
1 16 oz can of whole kernel corn, drained
2 1/2 TB dried minced onions
1 TB oregano
1/2 tsp pepper
1 tsp salt
1/2 tsp celery seed
1 TB bacon grease or vegetable oil
In a 5 or 6 qt crockpot, add all of the ingredients listed. Cook on low for 6-8 hours.
The last time I made this I realized that this recipe is a very healthy, low fat dish. You might think that is strange for me to think that since it is, after all, vegetable soup. However, us native Southerners have a knack for making something healthy really unhealthy. The only added fat is the one tablespoon of bacon grease. I use bacon grease which I keep in a container in my refrigerator for just such an occasion, or you can use vegetable oil if you don’t have or want bacon grease. Carl loves to eat his with Tabasco sauce. However you eat it, I hope you enjoy it!