Just a vegetable

As the weather turns colder and colder with a chance of snow and I realize the warehouse I am walking through is warmer than my office area, my thoughts turn to warm things like; what am I gonna make for dinner tonight? I have left over Marinara and spaghetti in the fridge, but for some reason it doesn't sound enticing this evening. I want something hot and liquid in substance. Soup. Homemade soup sounds good with a grilled cheese sandwich. Comfort food on a cold winter’s day. That's what I want! Why is it homemade soup just reminds me of childhood and playing out in the snow, making snow forts and hiding from a barrage of hard packed snowballs? But I digress….

Okay, now what kind of soup should I make? I thought about it. I decided I had the makings for Vegetable Soup. Maybe vegetable soup with a twist…..ham, vegetable soup with ham. Ha! And you thought I was going to say vegetable beef soup.

My mother used to make vegetable soup with ham. With this recipe, you can substitute beef for ham or ham for beef. Ham is lower in fat and it adds a different flavor and besides, it makes up for the artery clogging, heart stopping Bakalava recipe I posted.

So I thought I would share with you my quick recipe for vegetable soup. Enjoy it with or without meat. It has a flavor that will stand on its own. Bon Appétit.

Vegetable Soup

You will need the following:
32 ounces of V-8 juice

14 ounces canned diced tomatoes
12 ounces cubed ham or stew meat
1 cup diced onion
1 bag frozen mixed vegetables (lima beans, green beans, peas, carrots, and corn)
1 rib of celery diced
1 Tbl. minced garlic
2 small or 1 large blanched potato diced
2 medium or 3 small carrots diced

6 Tsp. beef bouillon soup base

1 Tsp. celery seed

1 bay leaf

a smidgeon of basil

a smidgeon of oregano

4 beef bouillon cubes

Salt and pepper to taste

3 cups water

Brown the stew meat or ham (or no meat at all) together with: onions, garlic, celery, and carrots in a large pot. The meat will start to brown and the onions and celery will become transparent and the carrots tender. When they have reached this stage, add 1 cup of water to deglaze the pot.

While the vegetables and meat are browning, in another pan, blanch potatoes. I usually cook them as I would for potato salad: in an inch of salted water with the skins on. When they are tender when pierced, remove from heat. Remove skins under cold running water. Dice potatoes.

Add V-8 juice, canned diced tomatoes (do not drain), frozen vegetables, potato, and spices. Next add 6 Tsp. of beef bouillon soup base and 4 beef bouillon cubes and 2 to 3 cups additional water to taste. Do not add salt and pepper until you simmered the soup for at least 10 minutes. Add salt, pepper and 1 bay leaf. Simmer on low for ½ hour. Remove bay leaf before serving soup.