Journey's End Vegetable Soup
Ready In: 1 hr 30 mins
Serves: 9
Yields: 9 cups
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 tomatoes, 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
- Heat bacon fat in heavy saucepan over medium heat.
- Add next ten ingredients and cook until vegetables soften, stirring frequently.
- Add flour to form a roux, stirring until smooth.
- Add all remaining ingredients; cover and cook for about 50 minutes.
- Season to taste with salt and pepper.
- 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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