Our World Tuesday, All Seasons, and My Corner of the World
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| Prentiss County, Mississippi, USA, September 5, 2020 |
Here in the southeastern United States, after a hot Summer, we are beginning to get cooler weather, especially in the mornings. And naturally, cooler weather means it is time to start thinking about soups!
Lea's Vegetable Soup
Potatoes, as many or as few as you want, peeled and cut into bite-sized pieces
One large Carrot or several smaller ones, cut into bite-sized pieces
One Sweet Yellow Onion, peeled and sliced
One clove of Garlic, peeled and cut into tiny pieces
Olive oil for sautéing the onion and garlic
One can of Beans, undrained (I like the dark red kidney beans to give more color to the soup)
One can of Fire-roasted Whole Kernel Corn, undrained (Del Monte)
One Chicken Bouillon Cube with Herbs and Spices (Wyler's)
One packet or cube of Ham Flavoring (Goya is the brand I like, but whatever you have will be good)
Directions
Put cut up potatoes and carrots in a soup pot. Add enough water to cover. Add cans of beans and corn with their liquid, and turn heat to medium-high. While waiting for the soup to boil, sauté the onion in olive oil. When the soup is boiling, add the garlic to the onion and sauté for one minute more. Add onions and garlic, and any oil in the skillet, to the soup. Add the chicken bouillon cube and ham flavoring. Stir well, turn heat down to a low boil, and cook until potatoes and carrots are tender.
I like the soup just the way it is, but my husband adds fresh-ground black pepper. Enjoy!
Have a blessed day!
I am linking in to My Corner of the World, All Seasons and Our World Tuesday
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