mother-in-law soup
(1 rating)
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.
►
(1 rating)
yield
10 serving(s)
prep time
30 Min
cook time
40 Min
method
Stove Top
Ingredients For mother-in-law soup
-
64 ozchicken or vegetable broth
-
32 ozwater
-
2 cfresh carrot coins
-
4 mdpotatoes, peeled and diced
-
1 ccelery, diced
-
8 ozfresh sliced mushrooms
-
1 lgonion, diced
-
15 ozstewed tomatoes (i like italian style but any will do)
-
1/2head of cabbage, large dice
-
3 cfrozen corn
-
2 cfrozen green beans
-
salt and pepper to taste
How To Make mother-in-law soup
-
1Ina a large stock pot, add broth, water, carrots, potatoes, celery, mushrooms, and onion. Bring to a rolling boil; boil until potatoes are almost tender.
-
2Reduce 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.
-
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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mother-in-law Soup:
ADVERTISEMENT
ADVERTISEMENT