Recipes

"Freezer" Vegetable Soup

By Caitlin Ramsey
2/9/2021
Freezer Vegetable Soup
Submitted by Susan Hart, WCMG in 2020
 
This is a great use for fresh or leftover vegetables and meat. This also can be made year-round, by saving leftover cooked vegetables (corn, green beans, English peas, butterbeans, etc.), condensed soup, tomato sauce, tomato paste, stock/broth, and gravies in labeled plastic bags in the freezer. Susan likes to add steak or pork bones, and leftover beef such as pot roast, to the recipe.

"Freezer" Vegetable Soup

Ingredients

  • Fresh Ingredients: 2 chopped onions, 2 stalks chopped celery, 2 peeled, diced carrots, 1 baking potato, peeled and diced
  • Fresh, frozen or canned ingredients: 2-3 cups vegetable stock/broth,1 can (14 1/2 ounce) diced tomatoes,1/2 cup chopped okra,Your choice of 1/2 cup each corn, peas, beans (lima, green, navy, kidney)
  • 1-3 Tablespoons cooking oil
  • 1-2 Bay Leaves
  • Salt, pepper, and hot sauce to taste
  • Other options to add, especially if you’re cleaning out your freezer and pantry: pasta, rice, barley, turnip roots, ground beef or turkey

Instructions

  1. Preheat oil over medium-high heat in a large (6 quart +) stainless steel pan or dutch oven. If using raw or ground meat, first sauté this until cooked thoroughly.
  2. Add fresh ingredients, more oil if necessary, and saute until translucent, about 6-8 minutes.
  3. Deglaze with vegetable stock, scraping up any browned bits from the bottom of the pan.
  4. Add tomatoes, other canned ingredients, leftover meat, bones and seasonings to taste. Bring to a simmer, and reduce heat to low. Simmer partly covered, for 1-2 hours.
  5. If using okra, add this about 1/2 hour before serving. This is a good use for okra that has been cut into coins and frozen during the growing season.
  6. Check seasonings and adjust if necessary before serving.
  7. Serve with warm, homemade cornbread. Enjoy!

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