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Vegetable Soup Not for Vegetarians

I was raised "up North". When I was 33, I moved to Virginia. I brought my mom's vegetable soup recipe with me. It may be she obtained her recipe for vegetable soup from her mother, my grandmother. If so, I would not be surprised to learn she had tweaked it, as the expression goes.

We have done as much, adding yellow crookneck squash, a traditional vegetable in the South. Mom added a potherb she would purchase from our neighborhood A&P , but I have not found such a beast down here. We add half a hot pepper to compensate, but you can add the spice packet of your choice.

It is not unusual in the South to add sugar. That goes against our grain. Potatoes and pasta add nothing except needless calories. We avoid excessive tomato (especially not ketchup or tomato paste). We add only a single can of diced tomatoes to the pot.

The Basic Recipe

To a large pot containing one gallon of water, add three or four nice, cross-cut beef shanks and a couple of long marrow bones. Bring to a gentle boil and skim any foam off the top.

Next Chop a medium, white onion, not coarsely, and add. Chop one small cabbage, removing major veins, and add to pot.

Then Add...

Four to six carrots. Chopped whole, unless carrots are thick, then slice in half and chop halves.

One 28 oz. can of diced tomatoes.

Two celery stalks with leaves. Chop fairly fine.

One can of cream corn, roughly 16 ounces (sizes change over time). This adds to the broth as well as the taste without imparting a distracting texture.

Thinly slice 2 small yellow crookneck squash. A bag of baby lima beans. A bag of tiny green peas.

One small red hot pepper or 1 tsp. red pepper flakes.

Please, Please, Please...

You can do as you choose, but if you are evaluating the above recipe, do not add more tomato, or add tomato paste, potatoes, pasta, green beans, sugar, or kernel corn to the soup. If you do, my recipe cannot take responsibility for how your soup turns out.

P.S. Extra Credit

This suggestion is for the bold and the beautiful people out there... If you see pieces of marrow floating in the soup, scoop them out and spread them on some saltines (not those round crackers). Salted ones. De-Licious! -Vince & Sheila

Note: The photo is from Pixabay. The URL provided below is a partial one. The photo was chosen as being closest to my soup, only reduce the carrots and remove the raw herbs.

Image Credit » Pixabay Image /en/stew-food-pot-meal-cooked-cooking-374116/

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MegL wrote on July 15, 2018, 10:42 AM

Looks tasty. I have now taken to frying my veg gently in butter before adding the stock. It increases the flavour rating enormously.

lookatdesktop wrote on July 16, 2018, 11:26 AM

The idea of eating bone marrow on a cracker is not that appetizing. I guess I have some kind of narrow marrow hangup. LOL