There are weeks when I can go to the produce department of my favorite grocery store or even the local farmers’ market, and I can choose the most perfect vegetables to bring home to cook with. I choose nice, plump heirloom tomatoes, perfect little red potatoes,  crisp green beans, sweet white corn, and so on.

This week is NOT one of those weeks. 😉

I have our homeschool co-op’s end of the year program this week, wherein my son will be recognized, since he’s graduating, followed by three days of cooking segments on KLTV7, registering same son at the local college, and prom preparation. And I’m probably forgetting some things! You know how that is; many of you are probably busier than I am!

Since it’s going to be that kind of week, I thought I’d make my mother-in-law’s quick vegetable soup. It couldn’t be easier! However, if you’re a food snob, you might want to look the other way; go to some of my cooking school posts, perhaps, wherein I was cooking classical French things. 🙂 Here’s one:  Classical cooking recipe

Ok, the rest of you, those who are harried and hurried and still want to cook something that tastes great and will last over several meals, check this out! 

Susan’s Easy Turkey-Vegetable Soup

One pound ground turkey (or beef; this is what Susan originally used)

1 TBS olive oil

One whole onion, chopped

One large can of V-8 juice or tomato juice (I like the added nutrients V-8 provides)

One bag frozen whole kernel corn

One can each blackeyed peas, green peas, green beans, tomato sauce, diced tomatoes, purple hull peas, butter beans, etc.  Drain everything except the tomatoes (this cuts the sodium content considerably.)

Three cans sliced or diced new potatoes, drained.

Tone Chachere’s Original Creole Seasoning, to taste

Brown the ground meat and onion in a tablespoon of olive oil in a large soup pot or Dutch oven. Add the tomatoes and tomato sauce. Stir well.  Add all the vegetables, and the V-8 juice.  Simmer for at least thirty minutes, tasting and adding Tony’s seasoning as you see fit.  I add a little at a time so that I don’t over-salt the soup.

Serve with your favorite crackers, or if you actually DO have a little time, maybe some cornbread in your iron skillet! Delicious!

P.S.  I have a “fan page” on Facebook now for my cooking segments on KLTV! I would love, love, LOVE it if you’d click here to go there and then click “like” at the top of my page! I’ll share my blog posts and tv videos there, plus chat with whomever would like to chat! Here’s the link that will take you there: In the Kitchen with Mama Steph on KLTV7.  Thanks, friends! It’s going to be a fun month; this week I’ll share ideas for Mother’s Day brunch/dessert!