While we wait to see what Hurricane Sandy is going to do here in NYC I started to crave my grandma’s vegetable soup. This soup holds so many delicious memories of spending time with her; the soup and recipe will always hold a special place in my heart. For instance once I moved away to college, she would make this soup every time I would come home, sometimes making it in an attempt to convince me to come visit. So today I bequeath to you this most special recipe…
- 2 can diced tomatoes (I opted for 2 containers of fresh Campari tomatoes)
- 1 can tomato juice (since I used fresh tomatoes I had to use 3 cans)
- I can white shoepeg corn or any can of sweet corn
- 1 10oz. box of petit lima beans
- 1 10oz. box of frozen okra (I opted for about a pound of fresh okra)
- 1.5 lbs chuck roast
- 1 Tsp. salt
Cut roast into small bite-sized pieces; cover with water, and add water. Bring the water to a boil then put a lid on it and let simmer, approximately 40-45 minutes. Leave the beef broth in the pot.
Add in lima beans, tomatoes, and tomato juice. Increase heat and cook until both the beans and tomatoes have been cooked down.
Add in corn and okra into the soup. Place lid back on and let it cook until the okra has softened (approximately 20 mins).
*For a vegetarian option, leave the beef out of the recipe and start by heating about 48 oz of vegetable stock