Carter Cooks: Mom’s Vegetable Soup

With the rain setting in around campus this week, I couldn’t help but think of my mother’s vegetable soup.  This is Florence family comfort food. Mom would make it several times during the winter and always served it with fresh cornbread or a grilled cheese.

The simple ingredients come together in a way that is satisfying without being too heavy. Usually my siblings and I adapt the family recipes to our own tastes. But this is a recipe is so integral to our childhood that I don’t think it’s changed much over the years. I just make it by taste. I have no idea what the proportions are. I’d say it’s a container of this and a container of that, which leads to an impossibly large amount of soup.  But, there is no such thing as a small pot of soup in my family. This will feed a crowd or just you for the week. I do not freeze this recipe. I’ve never cared for thawed potatoes. This soup is best served a day or two after originally made, reheated on the stove with fresh cornbread.

To spice it up you may add a bit of Chapo’s chili powder and serve it with a grilled goat cheese sandwich using OakMoon Creamery’s goat cheese and Good Fork Farm’s bread. Or you may just enjoy the simplicity of a bowl of soup on a rainy afternoon.

Mom’s Vegetable Soup

From the Market

Ground Beef



Herbs – Oregano



From the Pantry

Chicken or Vegetable Broth


Corn (fresh or frozen)

Lima Beans (fresh or frozen)

Tomato paste (optional)

Salt & pepper to taste

  1. Brown your beef in a skillet.
  2. Use fat to sauté garlic and onions.
  3. Bring garlic, onions, potatoes and broth to a boil in a stock pot. Cook for a while.
  4. Then add remaining vegetables and herbs. Simmer until all vegetables are tender.
  5. For a thicker broth, add a little tomato paste.
  6. Salt and pepper to taste throughout the process. Don’t over salt.
  7. Serve the soup with hot cornbread. The soup will be better the next day after the flavors meld.

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