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Categories:Viewed: 87 - Published at: 9 years ago
Ingredients
- 6 c. water
- 3 or 4 soup bones
- 4 carrots, peeled and chopped
- 2 onions, peeled and chopped
- 3 or 4 baking or red potatoes, peeled and chopped
- 2 (28 oz.) cans tomatoes, crushed between your fingers
- 1 c. frozen baby lima beans
- 1 c. or more frozen white Shoe Peg corn
- 1 c. sliced okra (fresh or frozen; may be omitted)
- 2 c. green cabbage, shredded
Method
- In a large soup kettle, bring water and soup bones to a boil. Skim foam from surface and let boil gently while you prepare the vegetables.
- As they are peeled and chopped, add carrots, onions and potatoes.
- Add tomatoes and return kettle to a boil.
- Stir in lima beans, corn and okra and let cook a few minutes.
- Stir in cabbage, then add salt and pepper to taste.
- Let simmer for at least 45 minutes.
- Makes about 12 servings.
