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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 78.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 42.0 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Quick Homemade Southern Vegetable Soup calories by ingredient
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Quick Homemade Southern Vegetable Soup

Submitted by: GWYCYN

Introduction

This version of my mother's vegetable soup is made with store bought vegetables. Usually, she made this out of fresh ingredients from our gardens. This is to be made and frozen in whatever size (pint/quart)you want. This version of my mother's vegetable soup is made with store bought vegetables. Usually, she made this out of fresh ingredients from our gardens. This is to be made and frozen in whatever size (pint/quart)you want.
Number of Servings: 15

Ingredients

    16 oz. bag Frozen Mixed Vegetables (carrots, corn, green beans)

    10 oz. Shredded Cabbage (bag Dole Angel Hair Coleslaw)

    2 c. Frozen Cut Okra

    4 14.5-oz cans Tomatoes

    2 c. Frozen Lima Beans

Tips

DO NOT ADD WATER OR SALT WHEN PREPARING THIS FOR FREEER. There is enough water in the vegetables and since you will be freezing this you will add seasoning when you get ready to eat. When you get ready to eat this put into pot add salt and pepper to taste, and season with fatback or bacon grease for a true Southern dish. Cook about 15 minutes.

Although this is called a soup, it is more a vegetable dish like green beans to be served as a side dish, or eaten alone with a large slice of cornbread.


Directions

Put mixed vegetables, cabbage, okra, and lima beans in a large pot. Pour tomatoes over vegetables, making sure to crush tomates with fingers while pouring into pot. Do NOT add any water or salt. Cover pot and bring to low boil over medium low heat. Cook for 30 minutes. Remove pot from heat and let cool. Once cooled, put into freezer bag and freeze for future use.

Serving Size: Makes 15 1/2-cup servings






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