Vegetable Soup 2 + 2 + 2

vegetable soup2 cups of everything vegetable soup.

There are many ways to make vegetable soup. You can cook it on the stove, simmer it in a crock-pot, or make stew in an oven.  I came across this recipe on Facebook. Kitty Beachy shared photos of her recipe – and then later gave directions after hearing requests from many followers. I share this recipe with her permission.

You can choose the vegetables you want. For this recipe, in addition to beef, I used: cabbage, carrots, corn, green beans, lima beans, onion, peas, and potatoes. In addition, you will want tomato juice and 2 cans of petit tomatoes plus seasonings, of course.  You use two cups of every vegetable in addition to 2-3 pounds of stew beef pieces that is browned. 

If you have some leftover hamburger or chicken, you can “use it up” by adding it to the soup. The measurements don’t need to be exact. If, for example, your family likes lima beans better than cabbage, increase the lima beans and decrease the cabbage (or make the cabbage so fine they can’t find it in the soup!)

You can add vegetables earlier or later if there are some that you think will get done quicker than others. This depends partly on how large your chunks of potatoes or cabbage are, for example.

One day I had some V-8 juice in the fridge that “just had to get used up” so I added the V-8 juice in place of the tomato juice and petite tomatoes. You can tweak this any way you like it – that’s the deliciousness of homemade!

This makes a large pot of vegetable soup, and there will be plenty to go around.  So, you can freeze some, share it with your neighbors, and enjoy it on your table. 

The recipe

Vegetable Soup 2 + 2 + 2

A combination of two cups of every vegetable simmered with tomato juice and browned beef is the basis for this recipe
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Soup
Cuisine American
Servings 16 people


  • 1 large kettle


  • 2 cups tomato juice
  • 2 cups cabbage, chopped
  • 2 cups carrots, peeled and sliced
  • 2 cups corn
  • 2 cups green beans (frozen is best)
  • 2 cups lima beans
  • 2 cups onions
  • 2 cups peas
  • 2 cups potatoes, peeled and diced
  • 2 - 3 pounds beef tips
  • 2 cans petite tomatoes


  • Sauté beef until tender
  • Put tomato juice and tomatoes into kettle, then add beef
  • Add the other vegetables
  • Season with Salt and Pepper, as desired
  • Bring to a boil, then turn down and simmer until vegetables are done


vegetable soup

vegetable soup

Creamy Tortellini Soup

tortellini soupThe idea for this soup

My daughter (Sarah Beth) texted me the other day. “I’m getting ready to make a soup – wish you were here to do it for me,” the text said.  Not to worry, I knew. She’d do fine on her own.

I texted back, “Send me photos and the recipe when you’re done and I’ll put it on my blog.” So she did.

“I rigged the recipe on my own,” she said when she sent me photos.

This means she threw a little of this in and a pinch of that, tasted it and added whatever else she had on hand.  “If I had spinach, I probably would have added that. I just used what was in my fridge,” she told me. She also used chicken tortellini but thinks cheese tortellini would be good too.

Sarah Beth is like that. She comes home to visit (not often enough) and offers to fix a meal.

“Just tell me what you have on hand,” she says.

I tell her –  and I step right out of the kitchen and let her have at it.

tortellini soup

I can’t claim any credit, really. She’s got that natural ability to toss and stir, taste and season.

The how to tortellini soup

This recipe is pretty easy – and tasty. Easy to fix with what you have in your fridge.  Try it. I’m sure you’ll like it. You’ll need peppers, carrots, chicken broth, butter, onion,Greek yogurt, milk, tortellini, and seasonings: thyme, paprika, salt, pepper, and garlic powder.

Enjoy the creamy tortellini soup recipe – and adapt it any way you wish. She won’t mind – and neither will I.



My Windowsill
An easy tortilla soup that can be fixed in minutes using ingredients you already have on hand in your cupboard or refrigerator.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main
Cuisine American
Servings 8 servings


  • 3-4 Tablespoons butter
  • 1/2 onion chopped
  • 1 orange/red pepper
  • 1 cup shredded carrots
  • 1 tsp. garlic powder
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. crushed red pepper
  • 1 1/2 tp. thyme leaves
  • 1 tsp. paprika
  • 4 cups chicken broth
  • 1/2 cup Greek yogurt
  • 1 cup milk
  • 8 oz. tortellini chicken or cheese


  • Over medium heat, melt butter
  • Saute/sweat the onion, pepper, and carrots
  • Add seasonings
  • Once vegetables are tender, add chicken broth and bring to a simmer
  • Simmer 10 minutes, stirring occasionally
  • Turn to med/low and add tortellini and cook until soft (about 5 minutes)
  • Add yogurt and milk; stir to combine on low heat
  • Add spinach with the yogurt and milk (optional)
  • Heat through.
  • Do not bring it to a boil.
  • Serve and enjoy!

tortellini soup

Italian Ham, Potato, and Spinach Soup

I enjoyed a delightful lunch with two friends the other day in one of their homes. It was a crisp fall day, and the host decided soup was in order. She was right.

I’d been mulling what to fix for supper, and had come up with an idea using items I already had in my freezer, refrigerator, and kitchen. Mostly I was thinking of a ham potato soup. I loved the seasonings in the soup my hostess served, so I came home and concocted my own recipe using some of the same seasonings but different ingredients.

Start by sauteeing your onion and garlic in a little bit of chicken stock or some butter, then add the rest of the stock and the potatoes. Season with sea salt and pepper, and cook until the potatoes are tender.

I highly recommend making your own stock. Cook up a chicken, debone it, and save the broth for later. For this recipe, I had several containers of broth/stock in my freezer because I had purchased chicken on sale. I cooked up a huge pot of chicken pieces, deboned and put the meat and the brother in the freezer in separate containers. This beats any broth, chicken stock, or chicken bouillion you buy in the store. No preservatives and no sodium.  It’s a win-win!

Add spinach (frozen or fresh) OR Kale, chopped, cooked (real) ham, and then add cream and more seasoning as desired.

Simmer until the vegetables are completely heated through, add some parmesan cheese on top (optional)  and serve.

There’s something about the aroma of onion and garlic mingled with chicken and ham that speaks of comfort and home. I’ve never been a fan of spinach or kale, but this soup welcomes you to the table with a delightful flair, and you won’t even know the spinach is there! Mostly it will seem like a ham potato soup.

I served it up to my man for supper. After we came home from church that evening he finished it up (an entire quart full). This one was a hit and I will be making it again.

Italian Ham, Potato, and Spinach Soup

My Windowsill
Using ingredients you have in your kitchen, this soup comes together easily and quickly. It's a great way to use leftover ham after the holidays, and delightful because it will warm your bones on cold winter days.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Soup
Cuisine Italian
Servings 2 quart


  • 3 cups chicken stock
  • 3 cups diced potatoes
  • 3/4 tsp. Sea salt
  • 1/4 tsp. pepper
  • 1 Tbsp. butter
  • 1/2 - 1 large onion chopped
  • 1 clove garlic diced
  • 1-2 cups spinach or kale more as desired
  • 2 cups chopped ham
  • 1-2 cups heavy cream
  • Parmasean cheese optional


  • Melt butter and saute onion and garlic
  • Add chicken stock and potatoes, and cook until the potatoes are tender
  • Add ham and seasonings
  • Add spinach (or kale)
  • Add heavy cream and heat until warm
  • Sprinkle parmesan cheese on top

Ham potato soup