Mom's veggie soup

I always recommend using fresh, whole ingredients in your recipes whenever possible. Go to your local farmer's market and talk to the farmers about how they grow their veggies. Ensure that they are providing the highest quality, organic, and sustainably grown produce possible. For more on this, listen to the interview I did with my good friend Janet of Broadfork Farm (www.broadforkfarm.com) for more information.

Interview with Janet of Broadfork Farm

But sometimes, you just want to eat a healthy meal that doesn't take a ton of time to prepare and doesn't require a trip to the farmer's market. The recipe below is my mother's recipe for veggie soup. It is very low calorie, it tastes even better as leftovers, and freezes like a dream. We often make a pot on Sunday afternoon to last all week. 

Mom's veggie soup (Note: this version is completely vegetarian. My Mom used to make it with chicken broth instead of veggie broth and ground beef. Be sure to brown the ground beef before adding it to the soup.)

1 can lima beans

1 can corn

1 large can of diced tomatoes

1 can ocra/corn/tomatoes (These veggies come together in a single can, but most importantly, the canned okra seems to be the key to an amazingly delicious soup.)

1 onion(chopped)

2 potatoes(chopped)

1 can vegetable broth

½ cabbage chopped

Add any additional veggies that you have lying around. We love to add diced peppers (red, green, yellow, orange, etc.), zucchini, and squash.

Add additional water or broth  as needed for desired consistency.

Just combine all of the ingredients in a large pot and simmer for about 30 minutes to one hour.

Yum! Enjoy!