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Prep Time: 25 Minutes Cook Time: 130 Minutes |
Ready In: 155 Minutes Servings: 15 |
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Hearty vegetable soup for a crowd. Makes about 5 to 7 quarts of soup, enough for 15 people as a meal. Great with crusty rye bread and even better if made the day before it is served. Ingredients:
2 tablespoons olive oil |
1/2 pound bacon, cut into small pieces |
2 onions, chopped |
1/4 cup chopped shallots |
1 leek, sliced |
2 stalks celery, chopped, with leaves |
5 cloves garlic, sliced |
2 cups dry mixed beans, soaked overnight |
3 carrots, sliced |
1 turnips, cubed |
1/2 small head cabbage, finely shredded |
4 quarts vegetable stock |
salt and pepper to taste |
Directions:
1. Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.
2. Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper.
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