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Today is January 27, 2022

Easy Big Pot of Soup

Soups & Salads

One-Dish Meals


1 quart vegetable broth
1 28-ounce can diced tomatoes
1 24-ounce bag frozen vegetables for stew
1 16-ounce bag frozen vegetables for gumbo
1 15.5-ounce can mixed beans for chili
1 11-ounce can corn
3 tablespoons thickener

12 tbsp butter
1 cup & 2 tbsp all-purpose flour


Bring the water to a boil in a large soup pot over high heat. Add the vegetables, beans and corn. Return to a boil. Reduce heat to a simmer and cook for 30 minutes. Stir in the thickener and simmer for five minutes, stirring frequently.

Melt 12 tablespoons unsalted butter in a medium saucepan set over medium heat. Add one cup plus two tablespoons of all-purpose flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook five minutes, whisking slowly until the mixture smells nutty and toasty and is still lightly colored. Cool at least to room temperature before adding to hot liquids. This yields a bit more than one cup. The thickener stores well, tightly covered, in the refrigerator for up to one month.


This recipe was originally published in the January 2021 Issue under "Delta Delicious w/ Martha Hall Foose: Comforting puffy pot pies & easy soups for cold winter months."

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