mother-in-law soup
(1 rating)
Technically this is a hearty vegetable soup but I gave it this name because it's my wonderful mother-in-law who gave me this very easy recipe. I didn't use to be much of a veggie eater but when my MIL made this soup I became a believer! I swear I heard a tabernacle choir singing when I ate this for the first time! You can add meat to this if you want but I like it with just the veggies! That's coming from someone that use to only ever eat one vegetable...french fries! ** Great for Low Purine diet if omit mushrooms, add leek, and use vegetable broth. Also try adding cooked vegetable pasta.
(1 rating)
yield
10 serving(s)
prep time
30 Min
cook time
40 Min
method
Stove Top
Ingredients For mother-in-law soup
-
64 ozchicken or vegetable broth
-
32 ozwater
-
2 cfresh carrot coins
-
4 mdpotatoes, peeled and diced
-
1 ccelery, diced
-
8 ozfresh sliced mushrooms
-
1 lgonion, diced
-
15 ozstewed tomatoes (i like italian style but any will do)
-
1/2head of cabbage, large dice
-
3 cfrozen corn
-
2 cfrozen green beans
-
salt and pepper to taste
How To Make mother-in-law soup
-
1Ina a large stock pot, add broth, water, carrots, potatoes, celery, mushrooms, and onion. Bring to a rolling boil; boil until potatoes are almost tender.
-
2Reduce heat to medium, add tomatoes, cabbage, corn and green beans. Salt and pepper to taste. Simmer until cabbage is tender and flavors have blended. Serve.
-
3***this soup keeps well in fridge and makes wonderful leftovers. Feel free to add any veggies you like. I've even added okra and it turned out spectacular!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mother-in-law Soup:
ADVERTISEMENT