Quick Vegetable Soup

Homemade Soup for the Soul

Feb 14, 2009 Aleashia Walton

In the South, we have a motto: Anything worth doing, is worth doing right. No matter what the task is, patience is entirely necessary - whether you’re waiting for Mr. Right to arrive or for yeast rolls to finish rising.

With that in mind, most Southern recipes take time. Even something as simple as soup can take an afternoon.

Unfortunately, we all don’t have the time to devote hours to a homemade meal. If a relative arrives in town unexpectedly, or you’re looking to impress a friend, faking a well-prepared dish in a hurry is a gem (and not nearly as impossible as it might seem).

The following is a recipe for quick vegetable soup. Using pre-made broth and canned vegetables will cut down on preparation and cooking times. Also, boiling initially for a longer period will cook the raw vegetables more quickly.

Quick vegetable soup

• 4 cups of beef broth
• 3 cups of water
• 6 small potatoes
• 1 can of green beans
• 1 can of peas
• 2 carrots
• 1 stalk of celery
• 1 small chopped onion
• 1 tablespoon butter
• Sea salt
• Fresh ground pepper
• ¼ cup of Fresh flat Italian parsley
• 1 dash of paprika (optional)
• ¼ packet of instant au jus mix (optional)

1. When chopping the ingredients for this recipe, don’t be picky. Keep it simple and quick, making thick pieces. Coarsely chop up the onion, carrots, celery and parsley. Chop the potatoes into smaller pieces as desired (remember – smaller pieces cook more quickly).
2. Put the mixture into a large pot, adding the canned vegetables, water, broth and au jus. Bring to a boil and then add the butter. Salt and pepper to taste.
3. Boil for 10 minutes. Cover with lid, then bring to a slow boil for 15 minutes or until the raw vegetables are tender.

The au jus mix will give the soup a richer, more beefy taste and will thicken up the soup stock. Add extra water as needed.

Also, if you need to take a few more shortcuts, leave out the carrots and use dried parsley instead of fresh. Keep in mind – it’s important to balance out the canned vegetables with fresh ones, giving the appearance of a completely ‘fresh’ soup.

If you happen to have left over beef roast or cooked chicken breast lying around, chop it up and throw it in the mix. For more variety, substitute okra or mushrooms for celery.

Tip: While the soup is boiling, (and you’re catching your breath), stir up some Jiffy cornbread mix and bake some cornbread muffins to accompany the soup. Though it’s not as good as homemade, it’s the next best thing!