mjonestyle.com
Ooh Wee! Y’all, I hope your weekend was as much fun as mine. I found a BAR-GAIN…at my favorite “help me lawdy” (southern slang for thrift store) and I can’t wait to share it with you. I’m dusting it off and making it pretty as punch so make sure you subscribe and you won’t miss the post. I even produced enough energy after my thrifting to play
mjonesstyle.com
mjonesstyle.com
mjonesstyle.com
mjonesstyle.com
around in the kitchen and boy do I have a scrumptious “easy peasy” vegetable soup recipe for you today. Meat was seldom on the menu as a child so I grew to really “love”♥ veggies. All I need is some vegetables and a slice of cornbread for a complete satisfying meal. Now the hubs on the other hand would disagree. A meal is not a meal without meat! Period!!!
This vegetable soup recipe feeds a “biblical” crowd and you may have left overs to freeze for the winter days ahead. Don’t forget the cornbread to claim your “southern status.”
Have a Souperful Day!
Images: property of Mjonesstyle.com/ Marsha Jones
Yields 12-14 servings
Save RecipeIngredients
- 1 large onion chopped
- 3 stalks celery diced
- 2 carrots diced
- 2 zucchini diced
- 1 yellow squash diced
- 2 cloves garlic minced
- 1 heaping cup shredded cabbage (I used prepared angel hair)
- 2 cups black eyed peas, frozen
- 1 28oz. can diced tomatoes
- 64 oz. chicken stock
- 2-3 tbsp. olive oil
- 1tbsp. herb seasoning (Weber roasted herb seasoning)
- Kosher salt
- Fresh cracked pepper
Instructions
- In a large Dutch oven over medium heat, add olive oil. Add onions to the oil and sauté until onions are translucent. Add garlic and sauté for 3-4 minutes. Add one cup of stock and stir until ingredients are combined. Add the rest of the ingredients, including the remaining stock. Add salt, pepper and herbs. Stir to combine. Cover and simmer until vegetables are tender. Taste and add additional seasonings as desired.
