"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Country Vegetable Soup Recipe

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This recipe for Country Vegetable Soup, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nannie Brookins, Grandmother of bride
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 med. Size Cured ham hocks
cup chopped okra
cup onions
1 cup of cream corn
2 12 oz. cans of tomatoes (petite diced)
Salt & pepper to taste

Directions:
Directions:
Cook ham hocks in about 1 quart of water until tender. Add onion and okra and tomatoes and cook until done. Add corn last and cook about 15 minutes, stirring occasionally to keep corn from sticking to bottom of pot. Taste. Add salt or pepper and more water if necessary.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with corn bread and butter.

 

 

 

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