I don’t need to have a month to celebrate or share my family’s soup recipe that I enjoy making any time of year as I have honed it into my one of a kind.
I start off with a variety of frozen vegetables which includes lots of frozen okra, mixed vegetables, butter beans, frozen green beans, fresh potatoes,
loads of chopped onions and lots of chopped bell peppers and a clove of garlic. (I prefer the colored peppers.)
Start with a large stainless steel covered soup pan. Place the frozen vegetables in the pan along with the onions and peppers and garlic. Add salt and pepper as you choose. I always use Montreal seasoning and garlic powder. I shake my seasoning and was taught
In they orphanage to not measure seasoning — but to guess at the amount — not a bad way to cook.
Cover ingredients with water and cook on medium heat.
Brown as much ground beef as you want and when it is done rinse the fat off and add to the vegetables.
When it is done scoop
soup mixture into your blender until it is creamy and vegetables are undetectable. (Some people may not like okra but what you can’t see won’t hurt you.)
Usually I add a container of tomato juice after the soup is done but I think we prefer not adding tomato juice.
In the meantime make some corn bread. I prefer Jiffy corn bread to crackers anytime.
My daughter and I are the only ones I know who blends home made soup but that is how I taught myself to cook it years ago.
God has been so good to me, not only providing good food but allowing me the joy of cooking.
Contact Sarah at [email protected]