Ms. Velma’s ‘It’s Just Soup’ - Carolina Country

Ms. Velma’s ‘It’s Just Soup’

3.9/5 rating (16 votes)
  • Category: Soups
  • Servings: 2 gallons
  • Print Recipe
Ms. Velma’s ‘It’s Just Soup’

Long ago, I lived in the basement apartment of the dearest older couple. Mr. Thomas loved his garden, and Ms. Velma was always cooking up something good — like this simple, yet amazing soup! I told her how mouthwatering it was and she said, “Oh, it’s just soup.” Measurements need not be exact. Freezes well to pull out on busy nights!


  • 1 whole chicken plus several additional leg quarters, drumsticks or thighs
  • 2 cans (28-ounce) crushed tomatoes
  • 2 large onions (we used yellow and sweet)
  • 2 cups white corn
  • 2 cups tiny butterbeans
  • 1 medium head of cabbage, shredded
  • Salt and pepper to taste
Optional additions
  • 2 cans (15-ounce) creamed corn
  • 3–4 large celery stalks, diced
  • 2 tablespoons sugar (to cut acidity of tomatoes)


  1. In a large pot, bring chicken to boil in 3–4 quarts of salted water. Once boiling, cover and reduce to a low boil, cooking until tender. Be sure to cover, as you do not want the broth to cook out.

  2. Remove chicken with a slotted spoon and cool. Once cool to the touch, remove skin, debone and shred.

  3. Add chicken and remaining ingredients except sugar to broth. Let simmer at low boil an hour or longer until nice and rich, and flavors marry. Taste for acidity and add in small amounts of sugar until flavors seem balanced. If too thick, add a bit of broth or water for preferred consistency.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

Rate this recipe

3.9/5 rating (16 votes)

Share this recipe

Comments (4)

  • I made this soup using 3 large chicken breasts and it was delicious! I had plenty to put in freezer. We loved it.

    Dolly Yarborough |
    September 09, 2021 |

    • Thanks Dolly! Glad you liked it. I personally like using more dark meat for flavor (cooked on the bone for even more flavor) but your adaptation is just fine, too. I freeze some in 1/2 pints both for nights when I don’t know what I want to eat and to share with friends ... who doesn't love a food gift?!? —Wendy

      Wendy Perry |
      October 28, 2021 |

  • I would add chopped carrots and celery to combat the acidity of tomatoes instead of sugar. It works well in Bolognese sauce.

    Jan Kaasmann |
    September 17, 2021 |

    • Jan, that sounds delicious and adds a bit of extra nutrition too. Let us know how it turns out!

      Carolina Country |
      September 20, 2021 |

Leave a comment

You are commenting as guest.

More Soup Recipes

Like this?

Share it with others