Grandma Byrd’s Saturday Soup Yield: 1 gallon
2 tablespoons Olive oil
1 large Onion, chopped
2 stalks Celery, chopped
2 tablespoons Garlic, finely minced
2 1⁄ 2 quarts Stock or broth, chicken, vegetable, or beef
1 pound Mixed vegetables, frozen
1 cup Shell peas, fresh or frozen
14 1⁄ 2 ounce can Tomatoes, chopped
2 cups Cabbage, chopped
1⁄ 2 teaspoon Black pepper
1 teaspoon Salt
1. Heat the olive oil in large, heavy-bottomed stockpot over medium heat.
Add onions, celery, and garlic. Sauté until the onions begin to soften,
approximately 7 to 8 minutes.
2. Add the stock, increase the heat to high, and bring to a simmer. Once
simmering, add the mixed vegetables, shell peas, tomatoes, cabbage,
pepper, and salt.
3. Reduce the heat to low, cover, and cook until the vegetables are fork tender,
approximately 25 to 30 minutes.
4. Serve immediately or refrigerate for later use.
Source: Sylvia and John Byrd, Starkville, Mississippi
National Food Service Management Institute
The University of Mississippi