I digress….about a week ago we did experience a few fall like temperatures and so I promptly scoured all of my cookbooks for the perfect soup recipe to welcome the fall season. After thumbing through pages I remembered a delicious vegetable soup that the SC’s mom makes and knew that this would do the trick. Now many of you readers may not think this recipe is all that special but I had never made homemade vegetable soup much less tasted it (except maybe at a restaurant) before eating this one so it holds a special place in my belly.

Vegetable Soup

Ingredients:

2 (14 oz) cans diced tomatoes
1 (15 oz.) can vegetable broth
2 (14 oz) cans veg-all
1 (14 oz) can corn
1 (14 oz) can green beans
fresh celery and onions
1 can V8
5 bay leaves
ground beef

Directions:

1. Start by browning the onion and celery in a large pot with some butter or olive oil.
2. Add the beef and cook until brown, drain the fat (there wasn't any to drain in mine since I used the 98/2 type.)
3. Add all the other ingredients and stir, stir, stir, and simmer, simmer, simmer on medium heat until nice and warm (about 30 minutes).

{The SC's Mama}

I served ours with some corn muffins (Can’t beat the 39 cent Jiffy blue box!) with a little honey in the mix to make them a little sweet.

Yum….if the temperature ever hits below 70 again you can bet I will be making this again!