mother-in-law soup

Name: Mother-in-law Soup
Prep time: 30 min
Cook time: 40 min
Yield: 10
Cuisine: American
Ingredients: 64 ounce(s) chicken or vegetable broth; 32 ounce(s) water; 2 cup(s) fresh carrot coins; 4 medium potatoes, peeled and diced; 1 cup(s) celery, diced; 8 ounce(s) fresh sliced mushrooms; 1 large onion, diced; 15 ounce(s) stewed tomatoes (i like italian style but any will do); 1/2 - head of cabbage, large dice; 3 cup(s) frozen corn; 2 cup(s) frozen green beans; - salt and pepper to taste

(1 RATING)

397 Pinches 3 Photos

Teresa Jacobson

New Orleans, LA

Updated on Oct 8, 2011

Technically this is a hearty vegetable soup but I gave it this name because it's my wonderful mother-in-law who gave me this very easy recipe. I didn't use to be much of a veggie eater but when my MIL made this soup I became a believer! I swear I heard a tabernacle choir singing when I ate this for the first time! You can add meat to this if you want but I like it with just the veggies! That's coming from someone that use to only ever eat one vegetable...french fries! ** Great for Low Purine diet if omit mushrooms, add leek, and use vegetable broth. Also try adding cooked vegetable pasta.

Rate

I added 2 leeks and 1 lb. of lean burger...SO good! And the leeks are good for those that suffer from gout.

prep time 30 Min

cook time 40 Min

method Stove Top

yield 10 serving(s)

Ingredients

64 ounces chicken or vegetable broth
32 ounces water
2 cups fresh carrot coins
4 medium potatoes, peeled and diced
1 cup celery, diced
8 ounces fresh sliced mushrooms
1 large onion, diced
15 ounces stewed tomatoes (i like italian style but any will do)
1/2 - head of cabbage, large dice
3 cups frozen corn
2 cups frozen green beans
- salt and pepper to taste

How To Make mother-in-law soup

Step 1

Ina a large stock pot, add broth, water, carrots, potatoes, celery, mushrooms, and onion. Bring to a rolling boil; boil until potatoes are almost tender.

Step 2

Reduce heat to medium, add tomatoes, cabbage, corn and green beans. Salt and pepper to taste. Simmer until cabbage is tender and flavors have blended. Serve.
Step 3

***this soup keeps well in fridge and makes wonderful leftovers. Feel free to add any veggies you like. I've even added okra and it turned out spectacular!
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