The Post-It Place

I love Old Fashioned Vegetable Soup. My grandmother used to make it for me every time we would visit and most visits she would also send me home with a big mason jar full so I would have lunch the next day. I sure do miss those days but luckily enough I was able to get her recipe before she passed away. I say recipe but it is more of a technique than a recipe.And while hers was always simmering in a big pot on the stover, I know make mine in a slow cooker. It is just easier for my family but either way will work just fine.

You will need a large can AND a small can of diced tomatoes (I froze a ton this past summer and used those but have used canned ones many times), a package of frozen mixed vegetables, a package of frozen okra, cabbage, an onion, 4 bullion cubes, and about 5-6 potatoes (peeled).

Dice up the potatoes, the onion and the cabbage. I usually use about half a head of cabbage but it is give or take. Use as much as you choose for all the vegetables. Do not drain the tomatoes and if you need add enough water to cover the vegetables. Place everything in your crockpot and cook on high for about 6 hours. I use a Hamilton Beach 6 quart slow cooker and it was filled to the rim, the picture above is after several bowls were taken out. If you cook it on the stove top use the largest stock-pot that you have and simmer until your potatoes are tender.

I have always eaten my soup with cornbread, I have never had it any other way but when Bric moved here he thought that was just weird and he eats his with crackers. How do you eat your Vegetable Soup…cornbread or crackers?