Soup’s On!

It’s that time of year – and while it’s still quite warm during the day out here – the evenings are getting brisk. The night air cues my brain that it’s time to start making big vats of homemade soup.

One of my favorites to make is a very thick vegetable soup. You may even think it’s more like a stew. What ever you call it – make it. Eat it with a crisp salad and some good crusty bread.

Vegetable Soup:


20 ounce can of tomato puree
2 cups of filtered water
2-3 big soup bones (beef)
large yellow onion – chopped
bell pepper – chopped
string beans cut in bite size pieces
carrot chopped
1/2 cup corn
1/2 cup of black beans (only black beans)
1/2 cup of peas
(you can use frozen mixed veggies if you like, but fresh is better)
optional: potatoes/lima beans
cup of beef broth
1 tbs olive oil
1 clove of garlic minced
1 chopped tomato
salt/pepper to taste
1-2 tsp cayene pepper
1 tbs worshechire sauce
1 tbs oregano

In a separate pot, put the soup bones in just enough water to cover, bring to a boil and then reduce to a simmer. Cook for approximately 1 hour. Save liquid and give the bones to the dog.

In a stock pot add the olive oil and heat, saute onions, garlic and bell pepper until soft. Add beef broth, tomato puree and liquid from the soup bones (note, there may be some meat that has come off the bones in cooking, add that if you like it, if not, give it to the dog) and the spices. Stir over medium heat until well blended. Add the veggies bring to just under a boil and then turn down heat so soup can simmer. Leave it on the back burner for about two hours. Check every 30 minutes or so to add water if needed and to adjust spices. I like to cook it this long so the flavors really marry and you have a good flavorful soup, though you can cut the cooking time down to an hour and fifteen minutes if you prefer the veggies more el dente.

After two hours turn off the heat, stir, adjust spices again. Let sit for about 20 minutes. Make your salad and slice up your bread and then eat. If you feel really decadent, you can top it with some grated cheddar cheese.


5 thoughts on “Soup’s On!

  1. I luvs me some soup. But I prefer meat in mine preferably venison.

    Yeah, me too. This is the kind of recipe where you can pretty much throw in what you want/like. You may even be able to find some venison soup bones. It’s been my experience that there is usually quite a bit of meat still on the soup bones – if you cook them long enough, the meat falls right off and is super tender.


  2. “Still quite warm during the day” and you’re already making soup? ๐Ÿ™‚ Out here in the East, it’s cold and rainy and this is how I make soup: Drive car to store, choose brand, come home and heat up in saucepan.

    I’m not very domestic, can you tell? But your soup sounds so good, I might just have to try it.

    Thanks for the recipe,

    LOL Deb,
    I cook soup that way too. But during the winter months I’m more inclined to cook from scratch. Also, this is a great soup to freeze for later use. So, it’s almost like the open and heat approach. ๐Ÿ˜‰


  3. Yumm. You weren’t the cook at one of my favorite truckstops were you?

    LOL Squawky,
    Perhaps in an earlier life – but not this time around. ๐Ÿ˜‰ Granted I’ve worked in some pretty bad place slinging hash – but never a truck stop.
    The soup is good, try it, you’ll like it. Plus there is nothing better than the smell of simmering soup on the stove.



  4. Sounds good.
    Maybe over the weekend.
    I love lima beans…

    Me too. I love lima beans. I also love succatash – yummy. I always throw some lima’s in the soup they add a little to the thickness but I pass on the potatoes, tend to make it too mushy.


  5. For sure I am gonna try tomorow, as it’s cold here in UK so it should be nice idea. Soup and Bread thank you ..will let you about it…:)

    Far out Eka! Let me know how you like it and feel free to add other veggies you favor as well. The more the merrier.


Comments are closed.