Preparing and Canning Garden Vegetable Soup
This is the best garden vegetable soup you will ever eat! Buy the book: Stacy Lyn’s Harvest Cookbook: Cook Fresh Food Every Day of the Year. Read what people are saying about the book HERE.
My granny made the best soup around. I’ve never tasted any better. I get pretty close with my recipe. You may be tempted to leave the okra out, but it makes this recipe sing. The okra thickens the soup and brings all the flavors together.
Using fresh vegetables makes all the difference in the world in the flavor. As a bonus, you’ll want to serve this soup with Fried Cornbread. It’s truly amazing. Beware…you’ll need to make a triple batch. The minute you make it, it disappears. It’s just that good!
Granny's Garden Vegetable Soup
- 3 tablespoons olive oil
- 2 celery stalks chopped
- 1 large onion chopped
- 1 clove garlic crushed
- 2 pounds okra sliced 1/4 inch thick rounds
- 8-10 tomatoes peeled and crushed
- 3/4 cup butter beans
- 4 ears corn (1 cup) cut off the cob
- 1 tablespoon basil chopped
- 1 tablespoon thyme chopped
- 3 dashes hot sauce
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1 lemon
In a large stockpot, heat olive oil over medium heat. Add celery, onions, and garlic and heat for about 1 minute, stirring constantly.
Add okra, tomatoes, beans, corn, basil, thyme, hot sauce, salt, and pepper to the pot. Squeeze the lemon over soup. Add enough water to just cover the soup.
Bring mixture to a boil, and then reduce to simmer. Cover and let simmer for 1 hour.
Serve immediately with jalapeño cornbread (page 56 of Harvest Cookbook) or use pressure canner method of canning to can this recipe.