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Soup is my passion. 



A Cooking Adventure with Thom

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Donna's Vegetable Soup

Donna Hackett

Servings: 4

Donna's vegetable soup will give you a warmth of home.  This is a full bodied soup with great flavor.  Everyone who taste it just raves about its great taste.  After you sauté the potatoes and onions then you can add about anything you have around the the house to


3 tablespoons olive oil
3 medium potatoes, diced
1 medium onion, finely chopped
1 small canned green beans
1 small canned mixed vegetables
1 cup frozen whole kernel corn
1 cup frozen baby lima beans
16 ounces canned tomatoes
16 ounces canned tomato sauce
chicken bouillon cubes, to flavor 5 cups water
5 cups filtered water
1 bay leaf
2 teaspoons sugar
salt and pepper, to taste
1 tablespoon all-purpose flour
˝ cup filtered water

Cooking Method

Select your soup pot and heat the olive oil in the pot. 

  1. Add potatoes and onions then sauté until potatoes are almost done. 

  2. Add chicken bouillon cubes and water then bring to a boil. 

  3. Add all the remaining ingredients.

  4. Reduce heat to simmer and cook for about 1 hour or until frozen vegetables are cooked. 

  • Cooking soup longer will only enrich the flavor.

Just before serving bring soup to a rapid boil. 

  1. Combine 1 tablespoon all-purpose flour in ˝ cup of water.

  2. Add to the soup to thicken. 

  3. Stir well and cook 5 minutes longer.

Serve with buttermilk cornbread.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183