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  • Chrissie Dunham

Fall Fresh Vegetable Soup

Fall is officially in full swing, and that means SOUP is on the menu! You've got to try my friend Jeni's flavor-filled vegetable soup. Trust me when I say it will become a staple in your home. Here's how...


1 lb. ground beef or turkey

1 /2 on ion, chopped

2 cloves pressed garlic

8 ounces fresh mushrooms, sliced

2 (14 1/2-ounce) cans chopped tomatoes (I use Ratel)

1 (14 ounce) can corn

1 (14 ounce) can green beans

1 (14 ounce) can carrots

1 (14 ounce) can black-eyed peas

1 (14 ounce) can tomato sauce

Cavenders' Greek seasoning

Directions: In Dutch oven, add ground beef or turkey, onion, garlic and mushrooms. Cook until meat is browned and onion and mushrooms are soft. Add 2 cans of Ratel and 1 can tomato sauce. Stir together well, simmer 5 minutes. Add cans of corn, carrots, green beans and black-eyed peas. Season with Cavender's greek seasoning to your taste. Cover and cook for 25 minutes, stirring frequently.

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