Vegetable Soup, Garden - Master Cookbook Recipe # 638
This Garden Vegetable Soup is as fresh as it gets, featuring a vibrant mix of Roma tomatoes, crisp cabbage, and sweet shoepeg corn. It’s a light yet satisfying soup that highlights the natural flavors of the garden. Whether you use fresh produce from your backyard or staples from your freezer, this slow-simmered bowl is pure comfort in every spoonful.
This is recipe #638 in Tammy’s Master Cookbook.
Ingredients
- 8 to 10 medium Roma tomatoes, skins removed and chopped (or one 28 oz. can diced tomatoes)
- 4 cups Water
- 1/4 large Cabbage, chopped
- 1 large Carrot, peeled and sliced thin
- 1/2 Onion, chopped
- 1/3 cup Fresh or frozen peas
- 1/3 cup Frozen shoepeg corn (do not use canned or sweet corn)
- 1 Garden sweet banana pepper, chopped (optional)
- 2 tsp Beef bouillon granules
- 1 tsp Mrs. Dash Original Blend (optional)
- 1/2 tsp Goya Vegetable & Salad Blend
- To taste Salt and black pepper
Instructions
- Prepare the Base: If using fresh tomatoes, peel and chop them first. Place them in a medium stockpot along with the 4 cups of water.
- Add Vegetables: Stir in the chopped cabbage, carrots, onion, peas, shoepeg corn, and banana pepper.
- Season: Add the beef bouillon, Mrs. Dash, Goya blend, salt, and pepper.
- Simmer: Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover and simmer for at least 1 hour. This slow simmer ensures the cabbage and carrots are perfectly tender.
- Serve: Ladle into bowls and serve alongside a fresh pan of cornbread.
Notes
Tammy’s Tips
The secret to this soup's unique flavor is the combination of Roma tomatoes and sweet banana peppers,it gives the broth a wonderful brightness! If you prefer a vegetarian version, simply swap the beef bouillon for vegetable bouillon. Like all my vegetable soups, this one is very forgiving; feel free to toss in any extra green beans or squash you have on hand.