Vegetable Soup

There is nothing better than soup on a cold and rainy day!  So in honor of our first soup and pajama day, Reid and I are starting early with our soup.  I can tell you that after working at Marty's Health Food Restaurant in the french quarter back in 1992-93, I discovered a secret spice that made his soups and tuna salad the best in the quarter.  SInce then, I put it in everything.  That magic spice (to me) is called SPIKE.  You can find it everywhere now and trust me when I tell you it makes everything taste better.  That is our secret ingredient in our soup...thanks Marty :)

<span>Vegetable Soup</span>

4 Carrots

4 Turnips

1 Onion

4 ribs Celery

1 Green Bell Pepper

1 cup frozen Corn

1 cup frozen Lima Beans

1/2 lb fresh green beans

1 small Cabbage

1 bunch green onions

2 8 oz. cans Tomato Sauce

1 can Peeled Whole Tomato's

2 tbsp. Spike seasoning

2 tbsp. Italian Seasoning

2 Vegetable Bouillon cubes (or Beef)

2 quarts water

1. Add water, tomato sauce, whole tomato's and seasoning and bring to a boil.
2. Add all vegetables and simmer for 2 hours.

*Sometimes we add an Eye of Round roast to the soup if we want meat in it.

In that case you just brown it in some olive oil on all sides, then do step one and simmer for 1 hour before you add the veggies.

Cook for 3-4 hours after that so the meat is tender and will fall apart.

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