Journey's End Vegetable Soup |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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There was a restaurant in Mundelein IL that had the greatest vegetable soup in the world. Sadly it closed down recently leaving no place to get this soup. Fortunately they gave their customers a copy of the recipe before they closed. This is the recipe... Ingredients:
1/4 cup bacon fat |
1/2 cup carrot, diced |
1/2 cup onion, diced |
1/2 cup celery, diced |
1/4 teaspoon oregano |
1/4 teaspoon italian seasoning |
1/8 teaspoon basil |
1/8 teaspoon thyme |
1/8 teaspoon rosemary |
1 garlic clove, minced |
1 bay leaf |
1/4 cup flour |
7 cups beef stock |
1 cup tomato, diced canned |
2 tablespoons tomato paste |
2/3 cup potato, peeled and diced |
1/3 cup turnip, peeled and diced |
1/4 cup red kidney beans, cooked |
1/4 cup navy beans, cooked |
2 tablespoons pasta |
1 tablespoon parsley, chopped |
1 tablespoon barley |
1 tablespoon split peas |
1 cup spinach, chopped |
1 cup cabbage, chopped |
Directions:
1. Heat bacon fat in heavy saucepan over medium heat.
2. Add next ten ingredients and cook until vegetables soften, stirring frequently.
3. Add flour to form a roux, stirring until smooth.
4. Add all remaining ingredients; cover and cook for about 50 minutes.
5. Season to taste with salt and pepper.
6. For the pasta, I have seen them use ABC's and 123's, but any pasta should do. For the beef stock, I use a high quality beef base and water. I of course work for a company that makes high quality beef bases.
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