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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This soup will warm you from head to toe and make your tummy happy. I have made it several times and wonder why I don't make it more often. I have modified some of the amounts (barley, rice) Recipe from: The Big Book of Soups & Stews by Maryanna Vollstedt Ingredients:
1/2 lb bacon, diced |
1 cup yellow onion, chopped |
1 cup green cabbage, chopped |
1 cup celery, chopped |
1 cup carrot, chopped |
1 large russet potato, about 3/4 #, peeled & chopped |
1 zucchini, sliced lengthwise and cut in 1/4-inch slices |
2 garlic cloves, minced |
1/4 teaspoon dried chervil, can substitute 1/2 tsp. fresh minced parsley |
1/2 teaspoon salt |
fresh ground pepper |
2 (14 ounce) diced tomatoes with juice, i often add only one can |
4 cups beef stock or 4 cups broth |
2 tablespoons barley, uncooked (recipe calls for 1/4 c) |
1 tablespoon long-grain white rice (recipe calls for 2t) |
15 ounces great northern white beans, drained, rinsed, i add for an additional protein source but not necessary to add |
2 tablespoons butter or 2 tablespoons margarine |
2 teaspoons all-purpose flour |
1 cup milk |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried thyme |
1/4 teaspoon garlic powder |
1/2 teaspoon salt |
1 tablespoon cider vinegar |
Directions:
1. In a large Dutch oven over medium heat, cook diced bacon until crisp.
2. Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
3. Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
4. Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
5. Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
6. Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
7. Meanwhile, about 20 minutes before serving, make the seasoned white sauce.
8. Seasoned White Sauce:.
9. In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
10. Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
11. Sauce will become thick if it stands; DO NOT thin.
12. After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.
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