This week I decided to redo my Mom’s Southern “Vegetable” Soup. I put vegetable in quotation marks because Mom would always add ground beef, canned veggies and some macaroni noodles in a pot with tomatoes and some water and call it a day. Here’s what I did:
3 cups homemade chicken stock (G made this by boiling down the bones of a rotisserie chicken with some onion, garlic and spices earlier in the week)
1/2 rotisserie chicken, shredded
1 cup frozen organic baby lima beans
2 cups frozen organic cut okra
1/2 cup uncooked brown rice
1 32 oz can organic, chopped fire roasted tomatoes
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
generous amount of fresh ground black pepper
I threw all of this into a pot, brought it up to a boil and simmered it for half an hour. Healthy? Check. Delicious? Check. Warm on a hot day? Check.
There’s nothing that says you can’t improve on a classic.