My husband’s great aunt, Virginia Folds, used to make this for him in a pressure cooker. I’ve tweaked it a bit so I can make it in a crock-pot. Yes, there is sugar in the soup. It was Aunt Gin’s “secret ingredient.” She put it in everything. It just wouldn’t be her soup without it!
Aunt Gin’s Vegetable Soup
1 lb. stew meat, or chicken breast cut into cubes
2 potatoes; chopped
32 oz. canned diced tomatoes
1 can corn, with juice
1 can green beans, with juice
1 onion, chopped
2 cups chopped cabbage*
1/4 cup sugar
1/2 cup celery
salt and pepper to taste
Combine in large crock-pot. Cook on low at least 8-10 hours. You can use home canned or store bought vegetables.
I have found it best to freeze leftovers after 24 hours or the onion flavor really starts to get strong. If that doesn’t bother you, you can store it for several days in the refrigerator and reheat as needed.
*I use bagged of coleslaw mix.