Some recipes in this book have been passed down from generation to generation, and some are newer recipes discovered in the past few years that have become family classics. This is one of the old-timers. My mom used to make this soup when I was a child, and I remember how much my dad loved it served over biscuits. For me, when a recipe has a great memory attached to it, it tastes even better. I make this soup at the first sign of cold weather every year and serve it poured over Buttermilk Cornbread (page 154).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a medium saucepan, combine the broth with the potatoes, tomatoes, beans, and onion. Bring to a boil, then reduce the heat and cook the soup over medium heat for 20 to 25 minutes, or until the potatoes are tender. Remove from the heat, stir in the corn, and serve. Salt and pepper to taste. This soup goes great with Buttermilk Cornbread (page 154).
From Gwen
Step 2
If you’re lucky enough to have a ham hock, cook it in water for seasoning instead of chicken broth.
