All my memories of my Aunt Joy revolve around food or farm. She was a wonderful cook who rarely used recipes. Her meals were hearty, to feed a family that rose early to do farm chores. Biscuits and gravy, fresh eggs from their chickens, sausage from hogs they grew. It was a life that I didn't live, but loved. Summertime, I'd spend a week at Aunt Joy's soaking up the deliciousness of farm life. She would let me churn butter, collect the eggs and ride Topsy. It was good.
Aunt Joy's Vegetable Soup
(from the Risley-Ledbetter Cookbook)
Chicken Broth or Beef Broth
Frozen mixed vegetables
1 large onion, chopped
2 stalks celery, chopped
1/2 green pepper, chopped
1/2 small cabbage, chopped
4 medium potatoes, chopped
1 quart tomatoes (or use fresh tomatoes or juice)
1/2-1 can of Rotel for part of the tomatoes if desired
Mix in a large pot, simmer several hours. Great warmed over. Serve with crackers.
* This is another "Good Cook" recipe without exact measurements! When I make it, I use the quart box of chicken or beef broth but omit the frozen veges. I also use my crock pot and let it cook all day on low. Nothing smells as good as vegetable soup on a cold day!