From:  Gooseberry Patch ‘Our Favorite Cheap & Easy Recipes’


1 lb. ground beef, browned

2 28-oz. cans whole tomatoes, chopped

2 15-oz. cans mixed vegetables

3 bay leaves

1 onion, sliced


Combine ingredients in a large stockpot; stir to mix well.  Bring to a boil; reduce heat and simmer for 20 to 25 minutes.  Discard bay leaves before serving.  Makes 6 servings. 

Here’s the Homemade Vegetable Soup I made! 


~olive oil

~1 large white onion

~4 cloves of garlic (minced)

~5 whole carrots (chopped)

~5 celery stalks (chopped)

~1 bag of spinach (found with salad mixes)

~8 cups of broth (I used low-sodium, organic chicken broth)

~1 can crushed tomatoes

~1 can golden corn

~1 can white beans or chickpeas

~1 cup uncooked, green lentils

~salt&pepper for flavor


-Heat the olive oil in a large pot and throw in the carrots, celery, onion and garlic. Cook for 20 minutes; occasionally stirring.

-Rinse the spinach and add to the pot. Let cook for another 2-3 minutes.

-Add the broth, corn, beans, tomatoes and lentils. Stir, cover and set on a medium setting for 45 minutes.

Enjoy & Let me know if you try this out! 

My theory of “just throw whatever you have in the crock pot” seems to work every time. A zucchini, a squash, a tomato and an onion. I had overstuffed my small crock pot, so I didn’t add any water to it. I put it on low and left it overnight. It cooked down really well! I added a bit of salt and I’m happy. I think of I added more tomato, this would be awesome with some pasta. #vegetablesoup #seasonalfood #seasonalcooking #homemadefood #homemadefoods #homemadecooking #homemadefesh #vegan #vegetarian #healthyfood #healthy #simpleeating #cleaneating #cleaneat #cleaneats #cleaneater #newbedford #newbedfordma #newbedfordharbor #newbedfordguide #newbedfordfood #capecodimages #capecodlife #capecodinsta #capecodbay (at New Bedford, Massachusetts)

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Volvoski Family Borscht, adapted from Farm Anatomy by Julia Rothman

This borscht is a hearty vegetable soup, perfect for a chilly fall evening. 

8 cups vegetable broth

3 medium russet potatoes, peeled and cubed

3 medium beets, peeled and grated

1 large carrot, peeled and grated

1/5 of a small cabbage, chopped

1 cup diced tomatoes

1 onion chopped

3 cloves garlic, minced

3 bay leaves

1 tablespoon lemon juice

handful of fresh dill

salt and pepper

sour cream to serve

Sauté the onions for five minutes in a oil of your choice in a large skillet. Add the garlic and cook for one minute more. Toss in the grated beets, carrots and diced tomatoes. Continue to cook vegetables for fifteen to twenty minutes.

Meanwhile, pour broth into a large pot and bring to a boil with the bay leaves.  When it reaches a boil add the potatoes.  When it boils again, throw in the cabbage. After five minutes, add sautéed vegetables, bring soup to a simmer for five to ten minutes. Add chopped dill, lemon juice and salt and pepper to taste and simmer for one to two minutes. 

Serve with sour cream and more fresh dill. Enjoy!