There are many variations to vegetable soup. My recipe is quick and simple. You can use ham, beef, ground beef or chuck and even chicken chunks but my recipe calls for ham. I am using a combination of canned and fresh vegetables; even though fresh vegetables are always better, the cooking time will be a little longer.
These are the ingredients needed:
1. one can of cut string beans
2. one can of yellow corn
3. one cup of fresh diced potatoes
4. 1/2 cup of very fine diced onions (unless you prefer larger pieces)
5. one can of crushed tomatoes
6. one can of pureed tomatoes
7. one cup of cubed ham ( you can purchased ham already cubed at grocery store)
8 2 cans of beef stock
9. 3 cups of water ( to start )
Salt, seasoning salt and coarse black pepper will be needed to season at the end of simmering process.
In a large stock pot, add water, beef stock. and pureed tomatoes– Bring to a boil. Reduce heat and add potatoes–Cook about 5 minutes. Add rest of ingredients–Bring to a slow boil. Reduce heat and simmer for about one hour but no longer than one hour and a half. If you were using all fresh vegetables, you could simmer a lot longer which would really enhance the flavor but this recipe is really good. Half-way between the simmering process season the soup with salt, seasoning salt and pepper. Season to your preference. A word of caution if you are using a salty type of ham instead of the fresh type you may want to avoid the regular salt
This recipe will serve 4 to 5 people easily.
This is the perfect soup to serve on a cool fall day along with your favorite sandwich or just a bowl by itself. It will definitely satisfy the inners.