We're down to the last bits of leftovers, so yesterday I made a huge pot of my vegetable soup, which I have been calling Maryland Vegetable Soup since I make it with Old Bay now. Here's what I put in it:
2 onions, chopped
About 2-3 pounds russet potatoes, peeled and diced
One celery heart, sliced
1 lb frozen carrots (Trader Joe's 2-color ones)
2 lb frozen chopped spinach
2 lb frozen cut green beans
1 lb frozen corn
1 lb frozen cauliflower
2 lb frozen butter beans
3 28-oz cans diced tomatoes
3-4 cans water
About 1/2 c Old Bay seasoning
About 1/2 to 3/4 c smoked paprika
About 1/8 to 1/4 c molasses
I used to call this Cajun Vegetable Soup and make it with Penzey's Cajun Seasoning, but I discovered that Old Bay is close to identical and much cheaper (also available in every grocery store here, whereas Penzey's I either have to mail order or drive an hour each way). The Old Bay seemed to have a bitter edge to it -- it does not contain sugar, unlike the Cajun seasoning -- so I added the molasses. I didn't measure it, just poured it into the pot, so I'm guesstimating.
This makes a giant pot of soup -- I use my 16 quart stock pot for it. We ate it for dinner, I packed two lunches, and then we had about 2 gallons left to store. You could easily cut the recipe down -- I like the convenience of just dumping all the bags into the pot without measuring.
I have to stay with my turtle energy.
Slow and steady wins the race. -- Letha