My mother-in-law had a book in her cookbook library called What’s for Dinner Mrs. Skinner put out by the Skinner Macaroni Company! I had never even heard of the Skinner Macaroni Company but they appear to have started in Omaha Nebraska in 1911! Give a shout in the comment section if you have heard of Skinner Macaroni before!
So, this book has inspired my new Wednesday posts called What’s for Dinner Mrs. Skinner (that’s me!)
Monday we were snowed in with temperatures in the low 20s…perfect soup weather! However, we had a little problem…
…the root cellar where we keep our fresh produce in the winter was drifted closed…rock hard packed snow! Over 7′ high and at least 5′ deep! So I started scrounging around the kitchen to see what I had to make a pot of soup. It seemed I had everything I needed to make Vegetable Soup/Stew (mine turned out less soupy than a normal soup). Now, just so you know, I AM NOT A FOOD BLOGGER so my food photography isn’t great but you also don’t have to scroll through 10 photographs to get to the recipe! Just kidding! I love food blogs but although I love to share recipes, I AM NOT A FOOD BLOGGER!
Onions, celery, carrots, garlic, potatoes, cabbage, tomatoes, corn, green beans and red kidney beans. If I been able to access the root cellar I would have added some fresh spinach or kale to the mix which would have amped up the green factor! So as you can see, you start with water, onions and celery then basically throw in whatever you have on hand.
Kathy’s Vegetable Soup
Gluten Free, Vegan
This recipe makes about 2 gallons of soup so feel free to cut in half! However, it freezes really well.
3 quarts water
1 large onion cut in chunks
4 ribs celery sliced…be sure to use the leaves
2 or more cloves of garlic, minced
6 carrots, peeled and sliced
32 oz canned or fresh chopped tomatoes
2 cups frozen or fresh corn
2 cups frozen, fresh or canned green beans
2 tsp sea salt, more to taste
2 Tbsp soy sauce (I use Bragg’s Liquid Aminos or Gluten Free tamari sauce)
2 Tbsp Chicken-like Seasoning
2 bay leaves
2 tsp dried sweet basil
3 cups chopped cabbage
3 cups chopped potatoes, leave peels on
1 can red kidney beans
3 cups fresh spinach or kale
In a very large kettle combine water, onion, celery, garlic, 2 tsp salt, soy sauce, Chicken-like Seasoning, carrots, tomatoes, corn and green beans. Bring to boil.
Add potatoes, cabbage, kidney beans, and greens. Cook till potatoes are tender.
Add salt to taste.
Have a great day! Thank you for stopping by!