Once the feel of fall has entered the air all I want is soup. Rich, hearty soup. I recently made a HUGE batch of homemade vegetable soup. I get carried away some times. There were so many vegetables that I wanted to add that the pot just kept getting bigger and bigger.
Homemade Vegetable Soup Recipe by Melissa Parrish
2 Quarts Chicken Stock (I used Costco Organic Chicken Stock) **Can make completely vegetarian with vegetable stock.
2 Cans of V8 Juice
2 – 3 Stalks Celery Chopped
2 Whole Carrots Chopped
2 – 3 Tomatoes
1 Carton of Lima Beans
1 Big bunch of Kale
1 Large Onion
1/2 Carton of fresh Mushrooms chopped
2 Tablespoons Vegetable Oil
Instructions: **I made this up as I went a long a let it simmer for a few hours before serving. If you are in a time crunch you do not need to do that. Play with flavors. If it needs more flavor add some more V8.
Heat a large stock pot to medium high heat. Add vegetable oil. Add chopped onions, celery and carrots to the pot. Cook until soft 5-7 mins. Add chicken stock and simmer for 45 minutes. Add the rest of the vegetables and V8 and bring to a boil. Simmer for another hour (or a few) to let the flavors come together. I added a little cayenne pepper to my bowl once i served it because I like the heat. I served the soup with some corn bread and it was the perfect meal.