Quarantine Vegetable Soup

I'm going to call this recipe Quarantine Vegetable Soup!  If you, like me and countless others, stocked up on canned and frozen vegetables now is the perfect time to make a big pot of veggie soup.  Eat some now and freeze in quart size containers for a ready-made meal in a few weeks.

I had various canned vegetables, frozen bags of this and that along with some fresh veggies.  As always, I had my homemade vegetable stock waiting in the deep freeze for the base of the soup. The cans referenced in the recipe are the regular 14.5 oz size. 

Mix and match what you have on hand, but here's the outline to my recipe shown above. If you have fresh potatoes, use those; however, if you purchased the canned variety, it's perfectly fine.  Frozen diced onions and peppers?  Great.  If you have some in your pantry, chop away!

1-gallon vegetable stock

1 large yellow onion, chopped

1 large green bell pepper, chopped

3 ribs celery, diced (use some of the leaves!)

2 cans petite diced tomatoes with juice

2 cans flat Italian style green beans, drained

2 cans whole kernel corn, drained

3 large potatoes, cubed

1 small head of cabbage, shredded

2 cups frozen sliced okra

3 medium carrots, sliced

2 cups frozen field peas (or blackeye peas)

salt and freshly ground black pepper to taste

3 bay leaves (remove before serving)

2 t. dried thyme

1 T. Worcestershire Sauce

Add all ingredients to a large stockpot.  Bring to a boil and reduce to simmer.  Cover and let simmer for an hour or so until vegetables are cooked through. Stir frequently to keep from sticking.  

Taste and adjust seasoning if needed.  Remove bay leaves before serving.

You'll find that cornbread or crackers are perfect accompaniments to this soup!

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