Gumbo

1 onion, chopped
3 cloves
2 Tbs. oil
1 green pepper, sliced
2 cups diced tomatoes
4 cups vegetable stock (or 4 cups water with 1 bouillon cube)
1 cup cooked lima beans
1 cup fresh corn
1 1/2 cups sliced okra
1 tsp. salt
1/4 tsp. allspice
1/2 cup cooked brown rice

Sauté the onion and cloves in oil until the onions are soft. Remove the  cloves. Add green pepper and stir over medium heat for several minutes; then stir in the tomatoes. Bring the mixture to a boil, turn down the heat, and let simmer for 5 minutes. Add the rest of the ingredients. Bring soup to a boil again, cover, and simmer for 15 minutes. Add rice if desired. Makes about 8 cups. Canned tomatoes may be substituted for fresh.

Add shrimp, pork, chicken, or other meat, if desired.

Corn Chowder

2 cups water
1/2 chopped onion
1/2 cup chopped celery
1/2 cup diced potato
1/2 cup chopped parsley
1 cup fresh raw corn off the cob
2 cups milk
1 tsp. salt
1/4 tsp. pepper

Simmer the water, onion, celery, potato, and parsley until half cooked, about 10 minutes. Add the corn. Simmer gently with the other vegetables until nearly done, not more than a few minutes. Add the milk and bring the soup just to the boiling point without actually boiling. Add seasonings to taste. Serve piping hot. Serves 4 to 6.

Beef Vegetable Soup

By chesire255


Add together in a large saucepan:
2-3 soup bones
1 cup chopped onions
2 tsp salt
1 bay leaf
6 cups of water

Heat on low for 2 or more hours. Strain liquid and skim fat. Pour strained soup stock into large stock pot and add the following ingredients:

2 lb. browned beef cubes
1 small can tomatoes
2/3 cup barley (cooked)
2 cups cubed or sliced carrots
2 cups cubed or sliced celery
4 cups cubed potatoes
16 oz cut pearl onions
4 tsp salt
4 tsp worchester sauce
½ tsp dried marjoram
½ tsp basil
½ tsp pepper
¼ tsp oregano
4-6 cups water

Bring to a boil and then reduce heat. Simmer for 2-4 more hours.