Updated: Jul 1, 2021
Old-fashioned homestyle soup is so delicious! There's really no comparison to canned, but it can be an hour-long ordeal just to get the fresh vegetables ready.
Personally, I'd rather not spend a bunch of time prepping vegetables, so I choose frozen vegetables that have been defrosted. Sometimes I cook them in the microwave first to speed things up.
I'm the only person I know that uses frozen southern style potatoes in my potato soup. They are already peeled and chopped in evenly sized pieces. What an amazing time saver. Thank you Clarence Birdseye!
So here's the process:
First, heat up a couple tablespoons of oil or fat (of your choice) over medium heat. Next, stir in a half cup of chopped onions and cook until onions turn a golden color. You can, of course, skip the onions if you want.
Then add a couple tablespoons of flour. Stir until it turns into a light brown paste. This is called making a roux, the thickening agent for your soup.
Add several cups of water, milk, or broth. Add seasonings, salt, or bullion to taste. As my mother-in-law used to say; you can always add to, but you can't take away.
Now you can add frozen, canned, or leftover vegetables and meats. This particular recipe (the photo above) was made with frozen broccoli, generic Velveeta cheese, and milk.
I know this wasn't an actual recipe. At one time people didn't write recipes down. They just cooked with what they had, and taste tested while they cooked to make sure they got the seasonings right before serving it. It's actually way faster to cook this way, and there are less dishes to clean at the end. This is how I cook a lot of the time for my family. It's just more convenient, and they love my cooking, so that's what matters most to me.