Acouple of weeks ago I wrote about going through my recipes and reminiscing about the last fifteen years of marriage to my Boo. I mentioned my grandmother’s vegetable soup recipe and I’ve got a few e-mails requesting the recipe. I want to give the people what they want, so I’m going to post it– BUT, if you are one of those people who needs exact measurements, you are gonna be pissed at me.

And my dead grandmother– cuz we that ain’t how we roll.

You need:

48 ounces of beef broth

3 large carrots, peeled and diced

1 medium onion, peeled and diced

2-3 ribs of celery, diced

1 can whole green beans, drained

1 can petite diced tomatoes, undrained

3 medium red potatoes, diced (peeled or unpeeled)

1 can white shoe peg corn, (I buy the kind that isn’t packed in water, but drain it if you do.)

1 cup frozen butter beans

1 Tablespoon minced garlic

Cajun or Creole seasoning to taste, I like it spizy– I use about 2 Tablespoons.

*Optional* 1 lb of cooked, crumbled ground beef or turkey. Drained well. (If you add the ground meat this is now what I call “Lunchlady Vegetable Soup.” Ya know, like how you used to eat it in school? It ’tis delicious but I’ve kind of been off meat lately. So, whatever. It’s your call.)

This is the really hard part. (That was sarcasm.)

Dump the beef broth, garlic, and cajun seasoning in a large stock pot bring to a boil. Add carrots, onion, celery and simmer for 20-30 minutes until vegetables start to soften. Add the frozen butter beans, potatoes and tomatoes and cook for an additional 15 minutes until taters are fork tender. Add whatever is left, turn down heat and allow to sit for 10 minutes.

I like to make this EARLY in the morning then let it sit in the fridge all day before having it for dinner. Soups are always better if they can rest for a little while. Or if you can trick someone else into making them for you…