Vegetable soup lends itself to a lot of flexibility to add your favorite ingredients. The traditional soup can include such vegetables as snap beans, butter beans, and lima beans. However, leftover vegetables are great additions and a nice way to get two meals out of one.
4 cups water
½ cup diced potatoes
½ cup sliced carrots
½ cup early June peas
¾ cup corn
1 cup mashed cooked whole tomatoes
½ cup fresh or frozen okra
¼ cup chopped celery
¼ cup sliced onions
1 pound cubed beef—for vegetable beef soup, (optional)
1 pound ham or ham hock—for vegetable ham soup, (optional)
Salt and pepper
In a large stockpot over medium heat combine the water, potatoes, carrots, peas, corn, tomatoes, okra, celery, onions, and beef or ham if desired. Bring to a boil. Turn the heat down to low and allow the soup to simmer for 1 to 2 hours until seasoned and done, stirring occasionally. Season the with salt and pepper to taste.
YIELD: 8 SERVINGS