Journey's End Vegetable Soup
photo by edangel620
- Ready In:
- 1hr 30mins
- Ingredients:
- 25
- Yields:
-
9 cups
- Serves:
- 9
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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Reviews
Tweaks
-
Hello Journey's End restaurant soup lovers. I, too loved the two crocks of soup served here with my favorite being the veggie. I have made the recipe several times and once again over the weekend. I have tweaked the recipe after I have made it several times. Here is how I did it: I double the liquid contents and the spice contents so the soup doesn't get crazy thick. All other ingredients remain the same. Doubling the spices, too, will keep the flavor and provide a soupier vs thick stew vs adding more water or liquid without the consideration of the flavor. Absolutely delish. BTW, this is the first time that I made beef stock from scratch. Bella
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Food scientist by heart and profession. I know how to make a few things very well. One of these days I'll learn to make other things. I have very little experience in baking, but I'm taking a class in it. I'm on a quest to make the world's greatest whole wheat pizza crust for some odd reason.