Foodwhirl

30 Minute Vegetable Soup

Categories: 30 Minutes or Less | Mains & Sides | Soup | Traditional | Vegetable

[3 Feb 2010 | By Rawls | One Comment | 188 views ]

(1 votes, average: 4.00 out of 5)

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My mother use to call this “Dump Soup” because she’d just dump whatever she had into it, but that name just didn’t stick because of all of the wisecracks from family and friends.    That said, you can literally dump whatever vegetables you like and have on hand into this soup and you’ve got a wholesome soup that will be very popular.    If I have fresh veggies on hand, I’ll use them, but many times, I’ll pull some frozen veggies from the freezer.    My favorites veggies to include are carrots, tomatoes, pole beans, field peas, corn, okra, onions and canned beans.  For the broth, use whatever is your favorite.  I typically use vegetable broth or chicken broth. 

30 Minute Vegetable Soup

• 1 32 oz. box of broth (or make your own)
• 1 15 oz can of beans, drained and rinsed (pinto, kidney, navy, black all work well)
• 2-3 tomatoes, chopped or 1 15 oz can of diced tomatoes
• 1/2 – 1 cup each of a variety of vegetables (carrots, green beans, corn, okra, peas, spinach, or  whatever you like)
• 1/2 tsp salt to taste
• pepper to taste
• 1 bay leaf

Dump all of this into a large pot so that the liquids cover the vegetables and bring to a boil over med-high heat.  Once boiling, reduce the heat to low and simmer for 30 minutes.    Remove the bay leaf before serving.   That’s it!   Serve with corn bread or other bread, a salad or, my favorite, a PBJ sandwich (on Ezekial bread with almond butter and organic raspberry preserves).

Tags: beans, Vegetable Soup, veggies