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Sonja Bailey's Antioch Vegetable Soup
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Monday, March 27, 2006
Sonja Bailey's Antioch Vegetable Soup
Antioch Vegetable Soup
From the Kitchen of Sonja Bailey
1 lb. Hamburger, browned (or your favorite cut of beef)
6 large potatoes cubed
1 c. okra chapped (can add more to your taste)
1 can English peas (can use frozen peas)
1 c. lima beans (frozen)
2 Quarts tomatoes mashed or tomato juice
3-6 carrots, sliced
3-4 stalks of celery (chopped)
2 onions chopped
2 cans whole kernel corn
2 heaping Tbsp. sugar
1 c. Acine De Pepe (tiny pasta) can add more or less to your taste
Add 1 c. of any other of your favorite vegetable
Cook potatoes, onions, okra and carrots covered in water until tender.
Add remaining ingredients except pasta, salt and pepper to taste. Add pasta 1 hour before serving. Simmer at least 1 hour.
Tips:
I used a dutch oven to cook my soup.
I started it early in the day and let it simmer several hours before serving.
Might have to add more liquid as it cooks.
Serve with corn bread for traditional taste
From the Kitchen of Sonja Bailey
1 lb. Hamburger, browned (or your favorite cut of beef)
6 large potatoes cubed
1 c. okra chapped (can add more to your taste)
1 can English peas (can use frozen peas)
1 c. lima beans (frozen)
2 Quarts tomatoes mashed or tomato juice
3-6 carrots, sliced
3-4 stalks of celery (chopped)
2 onions chopped
2 cans whole kernel corn
2 heaping Tbsp. sugar
1 c. Acine De Pepe (tiny pasta) can add more or less to your taste
Add 1 c. of any other of your favorite vegetable
Cook potatoes, onions, okra and carrots covered in water until tender.
Add remaining ingredients except pasta, salt and pepper to taste. Add pasta 1 hour before serving. Simmer at least 1 hour.
Tips:
I used a dutch oven to cook my soup.
I started it early in the day and let it simmer several hours before serving.
Might have to add more liquid
Serve with corn bread for traditional taste
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