My family's very favorite homemade soup passed down from generations. My granny would always fix this when I was a little girl. My mother fixed it also. Being from the South we always had cornbread with it, but I like saltine crackers too. All of the vegetables are put up during the summer when the vegetables are plentiful. We always make a large batch of soup mix and then add other vegetables and meat to it. One of my photos will show you that I always freeze my soup mix. The soup mix consists of a fresh vegetables with tomatoes being the base with a little corn. So good anytime of the year!
1The homemade soup mix that is used is cut up tomatoes, corn cut from the cob, pinkeye, crowder, field peas with snaps, blackeye peas, English peas this year along with butterbeans and a little okra. I use what I have at the time or else I just add it to the tomato and corn base as I cook it. I can't tell you how much of each one because I put a little of this and that vegetable to it but you will have more tomatoes than anything. Then we freeze this in quart bags after heating it on the stove for just a few minutes.
2To make the soup: Take out the soup mix, place in a Dutch oven or soup pot with water. Cut up onion, celery (I like to add a little of the leaves), sliced carrot, and little chunks of potato. Salt and pepper to taste. My granny and mother always added lean stew meat but I add a few pinches of ground round/chuck which you will see in this picture. Do not cook meat first just add it but not a lot of meat because you want more vegetables. After this cooks on medium heat for about 30 minutes turn down and let simmer until everything is done.
3Just a note: I added two pinches of uncooked rice to the one you see in the picture. One of my aunts used to add a tad of macroni (I prefer the pinches of rice). Hope you enjoy. I've never made this recipe from anything but fresh vegetables because that is the way my mother always did it. She would always put this mix in the freezer and my granny would can it.