Let's make SOUP! Not just any soup -- but vegetable soup with fresh vegetables from one of our local growers - Remember soup freezes well for one of those cold winter nights.
Ingredients
3 ears of corn -- scrape corn off of the cob
7 small red potatoes -- cut into bite size pieces - leaving skin on
3/4 to 1 pound of lean hamburger
1 medium onion - chopped
3 large tomatoes - diced
1/2 pound of okra - cut into bite size pieces
Salt and Pepper to taste
Preparations
In a large stock pot, add corn and potatoes -- add enough water to cover. Cook for 15 minutes. While corn and potatoes are cooking -- in a separate skillet -- saute the onions in a small amount of olive oil, add the hamburger until brown. Drain the hamburger and onions by using a slotted spoon -- add to potato and corn mixture. Stir in diced tomatoes and cut-up okra. Add salt and pepper and bring to a boil. Reduce to medium heat and cook for 30 minutes.
Cornbread is an essential "side" for serving with fresh vegetable soup. I have always loved the cast iron pans for making cornbread -- this time we used my grandmother's corn stick pan.
Vegetable Soup was a real treat. Doubled the recipe to have it again on a cold winter day.
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