Vegetable Soup

Nothing like a pot of vegetable soup, during fall time.

Vegetable Soup

2 pounds hamburger meat

28 ounces crushed tomatoes

1/2 yellow onion, chopped

1 cup green beans

1 cup frozen corn

1 cup frozen black eye peas

1 cup frozen or fresh okra

1 potato, diced

1 cup water

1 tablespoon Ketcup

1 tablespoon salt

1/2 tablespoon black pepper

3 dried bay leaves

I like to use fresh or frozen vegetables, but you could use canned; just make sure you drain them.

Brown hamburger meat and onion, then drain off grease.

Add the rest of the ingredients; cook on simmer for 1 1/2 hours. The longer you cook it, the better the flavor is.



I usually serve it with good ole southern cornbread, but I had some sour dough bread. I made cheese toast with it instead.


When Natalie was home, we had Sunday soup and homemade bread. I would cook a different type soup every Saturday, so when we got home from church we could heat it up and eat. I will have soup week, sometime soon.

Be Sweet and Stay Sweet!