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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe makes a big 'ole pot of nourishing soup that is perfect for entertaining family & friends. Reheats wonderfully well in my crockpot. Hope your family likes it as much as mine does! Ingredients:
1 cup celery, chopped |
2 small onions, chopped |
4 medium carrots, chopped |
1 1/2 cups winter squash, cubed (i use butternut, but any variety, including summer squash could be subbed) |
1/2 cup butter |
9 cups beef stock (i use a combination of both and include the juices from the canned tomatoes & green beans) or 9 cups vegetable broth, divided (i use a combination of both and include the juices from the canned tomatoes & green beans) |
8 cups tomatoes, chopped & peeled (i use 64 oz. of canned diced tomatoes) |
1 1/2 cups frozen corn kernels |
1 quart green beans (i use 32 oz. of italian flat beans) |
1 tablespoon sugar |
1 teaspoon curry powder |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup all-purpose flour |
Directions:
1. In a large stock pot, saute the celery, onion, carrot and squash in butter until tender. Add 8 cups broth, tomatoes, corn, green beans, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. In small bowl, whisk together flour and remaining 1 cup of broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
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