Ingredients (use vegan versions):
- 6 ears of corn, cut off cob
- 6 medium carrots, cut in 1/4" pieces
- 5 lbs fresh ripe tomatoes, chopped (core & peel optional)
- 3 large potatoes (optionally peeled), cubed
- 3 medium onions, chopped
- 2 cups okra, cut into 1/2" pieces
- 2 cups lima beans
- 1 small jalepeno pepper, minced
- 2-4 Tablespoons salt (start with 2, add rest to taste at end of cooking)
In a tea ball or tied up in cheese cloth:
- 50 whole peppercorns
- 25 whole cloves (essential)
- 1 teaspoon thyme leaves
- 1 teaspoon marjarom leaves
Directions:
This is my mother's beloved vegetable soup recipe. It is a little
different than the usual due to the odd addition of cloves. But is is
wonderful. I went to the farmers market last week and got a boatload
of fresh corn, which is really worth the trouble, and made up a
batch. For okra-haters, the longer it cooks, the more the okra
disintegrates and thickens the soup much like it does in gumbos.
Put all ingredients in a *large* soup pot. Add water to barely cover
ingredients. Bring to almost boiling at medium high heat. Turn to very
low heat and simmer, uncovered, all day, or until veggies are of the
prefered texture.Remove tea ball or cheescloth with spices, discard spices.
Makes about 2 gallons, freezes very well. Can be doubled.
Cloves and okra are the essential "secret" ingredients for this soup.
Serves:
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