The holidays are done and–with the exception of a few crumbs left in a few stray cookie tins–holiday feasting is done, too. And not a moment too soon! I don’t know about you, but right now all I want is actual, unfussy, non-rich, comfortable, regular, food.
One of my very favorite antidotes to too much holiday fare is my Nana’s Vegetable Soup. I could live on this soup if needed. Actually, anybody could. Nutritionally speaking, I don’t think anything much is missing here except maybe sufficient fat. This soup is so loaded with vitamins and minerals that I wonder if the small amount of fat in the recipe is enough for us to absorb all the fat-soluble nutrients in the bowl. I’d work a little more fat into the meal somehow if I were you, just in case.
I never saw a written recipe for this soup, but I do remember calling Nana on the phone to get the instructions. I was in my early twenties and in Birmingham. These were the days before unlimited long distance, let alone unlimited texting, and Nana wanted to write it down and mail it to me so I wouldn’t have a big phone bill. I took me several minutes at 35 cents each to convince her that I was heading to the grocery in a few minutes and needed to know how to make it TODAY.
This is one of those soup recipes that just makes a lot. I always need to either share some, freeze some, or both. Thankfully, this soup is popular with my friends, and it freezes great. Nana’s original recipe includes diced potatoes, but I skip those because the potatoes get weird after freezing. I sometimes add cannellini beans or kidney beans for extra protein if I feel like it. Other than that I make it as written. You’ll notice the recipe doesn’t call for added seasoning. I love that about it, and I love how this particular combo of vegetables combine flavor-wise, but you’re free to add whatever you want. Taste as you go, though. There’s a fair amount of salt in V-8 and bouillon cubes. If you’re looking to freeze the soup, I would avoid vegetables that get stronger tasting with time, like broccoli.
If it’s summertime and you have fresh okra, corn, lima beans, and/or tomatoes, by all means use them! Oh, and I always serve it with well-buttered spicy cornbread. And of course there’s Tabasco on the table.
Nana’s Vegetable Soup
Ingredients
- 2 tbsp. olive oil
- 1
large onion, diced - 2 carrots, scrubbed and sliced
- 3 lbs. chuck or shoulder roast, aggressively trimmed and cut in 1-inch cubes
- salt and pepper
- 1/2 head of cabbage, chopped
- 1 28 oz. can diced tomatoes, undrained
- 1 48 oz. can V-8 juice
- 2 cups water
- 2 cubes beef bouillon
- 1 12 oz. bag frozen okra
- 1 12 oz. bag frozen fordhook lima beans
- 1 12 oz. bag white shoepeg corn
Instructions
- In a large soup pot (I use an 8-quart stockpot so I have plenty of room), heat oil and sauté the onion and carrots over medium until it’s wilted. While the onions and carrots are cooking, toss the beef cubes with salt and pepper.
- Add the seasoned beef to the pot and brown in batches, removing each batch to a bowl while the next one cooks. Once all the beef is browned, return reserved beef to the pot.
- Add the carrots, cabbage, tomatoes, V-8, water, and bouillon cubes. Bring the pot to a lively simmer and turn the heat to medium low. Keep at a low simmer for about 30 minutes or so. After soup has simmered for half an hour, add the frozen okra and frozen lima beans.
- Bring the pot back to a low simmer and let cook for an hour or until the vegetables are all cooked and the meat is tender. Add the frozen corn and cook only until the corn is heated through.
I love Nana’s vegetable soup. It is one of those comfort foods that can cure whatever it is that ails you