Grandmother’s neighbor Paige introduced this wonderful soup to her. One recipe makes bucket loads. (Serves 50.) It’s easy to freeze and easier to thaw out, reheat, and serve on cold nights when comfort food is appreciated most. Peri leaves out the beef and adds extra cabbage for a vegetarian version.

Stunning even on the coldest nights, Edna dons a fur to help keep her warm.

Grandmother writes the recipe with her comments:

2 46 oz. cans tomato juice

2 10 ½ oz. cans beef broth

3 ½ lbs. cubed beef (I use any beef roast and cube it.)

1 32 oz. can whole tomatoes

1 large onion

1 red or green bell pepper

3 cloves garlic (minced or powder can be substituted)

3 bay leaves

4 carrots

4 stalks celery

1 16 oz. bag frozen corn

1 16 oz. bag frozen English peas

1 16 oz. bag frozen green beans

1 16 oz. bag frozen lima beans

1 medium head of cabbage (coarsely chopped)

2 tablespoons Creole seasoning (or to suit taste)

Pour tomato juice and beef broth in 10 quart pot. (I always add some beef bouillon cubes here.) Add remaining ingredients. Bring to boil. Simmer 1½ to 2 hours. (Tastes great the first day, but even better the second. Freezes very well.) I usually serve with Cole slaw & French bread. If you want to adjust any of the ingredients it will not fail. Sometimes I add herbs, such as parsley. Yummy good.”

Main Courses, 2001