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Thursday, July 21, 2011

Granny Danford's Fresh Vegetable Soup

Phillip's sister, Angie, had told me about Granny Danford's Fresh Vegetable Soup before but I had not asked for a recipe from her.  When I did,  she said she knew she had one but would have to do some looking to find it.  When she found the recipe, she called me back and we laughed at the way that the recipe began.  Granny had written that you needed two pails of tomatoes.  Phillip's Momma had written in that she meant two gallons of ripe tomatoes.  She next said that you would need 16 ears of corn.  I know that there are few of us who have a garden or live on a farm like Granny did, so I will give you amounts that you can use fresh vegetables or canned vegetables.  This is a soup that she made and then placed in the freezer for cooking later.  She would freeze it in quart freezer bags.  When she got ready to cook it, she would place the soup in a boiler and bring it to a boil and then simmer for a couple of hours.  You can also place the soup in a crock pot and cook on low all day.

                                        Granny Danford's Fresh Vegetable Soup

2 gallons ripe tomatoe, peeled and chopped - 2 gal. of canned petite diced tomatoes
16 ears of corn - 8 cups of corn
6 large onions, chopped
4 sweet bellpepper, chopped
2 cayenne peppers, chopped
1 1/2 cups butterbeans
1 1/2 cups peas
1/2 cup sliced okra
1 cup sugar
1/3 cup salt
1 cup vinegar

Place all of the above into a very large pot.  Bring to a boil and cook for 30 min.  Place in quart freezer bags.  Freeze.  

When you get ready to cook a pot of soup, remove a quart or whatever amount you need from the freezer and cook on your stove top or place in a crock pot.

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