Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Katherine Albitz
kra@sdd.hp.comJoys Vegetable SoupIngredients (use vegan versions): 6 ears of corn, cut off cob
6 medium carrots, cut in 1/4 pieces
5 lbs fresh ripe tomatoes, chopped (core & peel optional)
3 large potatoes (optionally peeled), cubed
3 medium onions, chopped
2 cups okra, cut into 1/2 pieces
2 cups lima beans
1 small jalepeno pepper, minced
2-4 Tablespoons salt (start with 2, add rest to taste at end of cooking)
In a tea ball or tied up in cheese cloth:
50 whole peppercorns
25 whole cloves (essential)
1 teaspoon thyme leaves
1 teaspoon marjarom leaves
Directions:This is my mothers beloved vegetable soup recipe. It is a little different than the usual due to the odd addition of cloves. But is is wonderful. I went to the farmers market last week and got a boatload of fresh corn, which is really worth the trouble, and made up a batch. For okra-haters, the longer it cooks, the more the okra disintegrates and thickens the soup much like it does in gumbos.
Put all ingredients in a *large* soup pot. Add water to barely cover ingredients. Bring to almost boiling at medium high heat. Turn to very low heat and simmer, uncovered, all day, or until veggies are of the prefered texture.Remove tea ball or cheescloth with spices, discard spices.
Makes about 2 gallons, freezes very well. Can be doubled. Cloves and okra are the essential secret ingredients for this soup.
