Red Soup

a family recipe passed down from G'ma Lillis Remington Brooks. tangy and spicy - perfect for a blustery, stormy day.

1 Tbsp olive oil
1-2 cloves garlic, minced
1 large onion, copped
2 carrots, chopped
1 large (46 oz) can vegetable juice
2 cups broth
2 medium potatoes, chopped
1/2 cup frozen peas
1/2 cup frozen corn
2-3 Tbsp Worcestershire Sauce (or more to taste)
black pepper to taste (but at least 1 tsp)
browned and seasoned - with garlic salt - ground beef (optional)

1. sauté garlic, onion and carrots in oil on medium heat for 7-10 minutes until onions are tender.
2. add vegetable juice, broth, potatoes, peas, corn, any other veggies you like, optional ground beef and stir. add Worcestershire Sauce, black pepper and stir to combine.
3. simmer for at least 20 - 30 minutes, stirring occasionally. serve with warm crusty bread.