granny's garden soup

Name: Granny's Garden Soup
Prep time: 1 h
Cook time: 2 h
Cuisine: American
Ingredients: 2 can(s) large size, whole or crushed tomatoes; 4 - celery stalks; 2 - large carrots; 1 - large white or yellow onion; 1 - large bag of frozen mixed vegetables; 1 - teaspoon dried basil or1 tablespoon diced fresh basil; 1 - teaspoon dried oregano, or 1 table spoon diced fresh oregano; 2 pinch(es) black pepper; 1 - cabbage head, cored and chopped; 1 tablespoon(s) beef base or bullion

26 Pinches

Renee VanDoren

Schroeder, MN

Updated on May 7, 2014

This is the easiest soup to make because you start with the tomato base, and throw in all the veggies you love.

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prep time 1 Hr

cook time 2 Hr

method Stove Top

yield a crowd

Ingredients

2 cans large size, whole or crushed tomatoes
4 - celery stalks
2 - large carrots
1 - large white or yellow onion
1 - large bag of frozen mixed vegetables
1 - teaspoon dried basil or1 tablespoon diced fresh basil
1 - teaspoon dried oregano, or 1 table spoon diced fresh oregano
2 pinches black pepper
1 - cabbage head, cored and chopped
1 tablespoon beef base or bullion

How To Make granny's garden soup

Step 1

Open two large cans or whole or crushed tomatoes and pour into a large soup pot.

Step 2

rinse to cans with 1/2 cup of water each and add to the soup pot. Add one heaping tablespoon of beef soup base or bullion. Set pot on the stove and set to low heat,
Step 3

clean core and chop the cabbage, peel the onion and carrots
Step 4

chop the carrots, celery, cabbage and onions thick or thin depending on how you like it, (I like big spoon-sized pieces)and add to the soup pot
Step 5

start cooking on medium-high heat until the soup starts to boil.
Step 6

add frozen mixed vegetables, pepper, basil and oregano, return to a boil, cover and allow to simmer for up to two hours. (I like my veggies crispier so I don't cook quite as long)
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