Grandpa’s Vegetable Soup

Isn’t food amazing?  One taste can instantly transport you back to a memory.  I love that.  Especially when those memories involve loved ones that are no longer with us. 

I was blessed with wonderful grandparents.  My Grandpa Walt taught me how to fish, was always ready for a joke, and was very passionate about what he believed in.  He was also a very smart man.  As my brother says– he’s the kind of guy that you could ask, “What are you, a rocket-scientist?”, and he’d answer, “Actually, yes.”  Because he WAS!  He worked as a mechanical engineer and one of his patented engines is on display at the Smithsonian.  Cool, eh?

Three food-related things remind me of my Grandpa Walt:

  1. Ice cold Pepsi (offered as soon as you walked in the door)
  2. Sourdough bread, cheese, and cold cuts/summer sausage.
  3. Grandpa’s vegetable soup with saltine crackers

Non-food related things:

  1. Fishing hats
  2. suspenders
  3. plaid shirts

This soup is easily customizable– just use whatever vegetables look good that day.  Veggies that could have been included in the recipe that just happened to not be in my kitchen this weekend were: green beans, mushrooms, yellow summer squash, kale, broccoli, etc.  It’s also perfectly acceptable to use a couple bags of frozen veggie mix.

Hope you enjoy my

Grandpa’s Vegetable Soup

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  • 1 Tbsp butter plus 2 tsp oil
  • 1 onion, chopped
  • 2 lg carrots, chopped
  • 4 stalks celery, chopped
  • 1 clove garlic, minced
  • 1/2 small head of cabbage, chopped
  • 2 small zucchini, sliced in half lengthwise and sliced
  • 1 green bell pepper, chopped
  • 1 cup sweet corn
  • 2 (12 oz.) cans V8 juice (or 3 cups)
  • 2 quarts water or stock
  • 2 Tbsp beef bouillon (I use better-than-bouillon)
  • 2 cups chopped spinach
  • salt and pepper to taste
  1. Heat butter and oil until butter is melted.  Add onion, carrots, and celery.  Cook until onion is translucent, about 5 to 8 minutes over medium-high.  Add garlic and the rest of the vegetables (Except the spinach).  Cook another 3 to 5 minutes.
  2. Stir in the V8 juice, water or stock, and bouillon.  Bring to a simmer and cook for 10 to 15 minutes or until veggies are tender. 
  3. Remove from heat and stir in the spinach.  Season to taste with salt and pepper.
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