Dads Secret Ingredient Vegetable Soup Food

SERIOUSLY GOOD VEGETABLE SOUP

Steps:

• Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

DAD'S SECRET INGREDIENT VEGETABLE SOUP

Steps:

• Using a very large pot that will hold at least 12qts, preferable more, brown the beef in the olive oil.
• Peel and dice onions and carrots. Dice potatoes, peeling if you prefer.
• Put everything except the barley and cabbage into the pot. Bring to a boil and simmer for 2-3 hours, stirring several times.
• Use a knife to shred the cabbage finely in strips as if for sauerkraut.
• Add cabbage and barley. Simmer for 1 hour, stirring several times.
• Serve with hearty, crusty bread.
• Note: If you have some odds and ends of cooked, unseasoned veggies hanging around in the fridge you can add them along with the cabbage and barley. Don't overdo broccoli or other cabbage-family veggies because some cabbage is necessary too much upsets the balance of flavors.
• Note: You can readily substitute fresh vegetables for frozen. I just use frozen because I usually make it in the winter when fresh veggies are not cost-effective.
• Note: Freezes well and is even better after sitting overnight.

DAD SUGAR COOKIES

Steps:

• Whisk together flour, baking powder, and salt. Stir in seeds.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 6 minutes. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees. Roll out dough 1 disk at a time to just under a 1/4-inch thickness on a lightly floured surface. Using templates, cut out letters with a paring knife. Reroll scraps; cut more letters (you'll need 14 D's and 7 A's, total). Freeze on 2 parchment-lined baking sheets until firm, 15 minutes.
• Bake until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool on sheets set on wire racks.

DAD'S VEGETABLE SOUP

Steps:

• 1. Brown beef cubes Season to taste and cook cubes in water for 1 hour using medium heat all the time during cooking
• 2. Add carrots, cook 15 minutes Add celery,onion, and cabbage cook 15-20 minutes
• 3. Add Hamburger, you can add it raw, or brown before, it cooks while the stew is cooking Add some ketchup and Worchestershire sauce for seasoning cook 15 minutes
• 4. Add all the rest of ingredients, portions depend on how much you want to put in. Exact measurements were not given because it is up to you on how much you want. Simmer until all is tender.

MICHAEL ROMANO'S SECRET-INGREDIENT SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
• Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
• Stir in the greens and cook for 15 minutes more, or until tender.
• Ladle into bowls and garnish with grated Parmigiano.