Journeys End Vegetable Soup Food

JOURNEY'S END VEGETABLE SOUP

Journey's End Vegetable Soup image

There was a restaurant in Mundelein IL that had the greatest vegetable soup in the world. Sadly it closed down recently leaving no place to get this soup. Fortunately they gave their customers a copy of the recipe before they closed. This is the recipe...

Provided by -d1473

Categories Weeknight

Time 1h30m

Yield 9 cups, 9 serving(s)

Number Of Ingredients 25

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

Steps:

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.

GENERAL VEGETABLE SOUP

General Vegetable Soup image

Make and share this General Vegetable Soup recipe from Food.com.

Provided by hectorthebat

Categories Vegetable

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 onions
1 garlic clove
1 leek
2 carrots
1 potato
3 sticks celery
1 turnip
1 parsnip
3 florets cauliflower
1 courgette
2 tomatoes
handful mushroom
vegetables
2 slices bacon
2 tablespoons oil
1 (14 ounce) can tomatoes
2 pints vegetable stock
1 teaspoon mixed herbs
salt
pepper
1 dash Tabasco sauce
handful parsley

Steps:

Peel and wash the chosen vegetables and slice or cut them into 1/2 in (1cm) dice according to type. Peel the marrow but leave the skin on the courgettes. Cut the fresh tomatoes into quarters. Rinse and slice any large mushrooms, leave small ones whole. De-rind and chop the bacon.
Heat the oil in a large saucepan over a moderate heat, and fry the sliced onion, chopped garlic and bacon for 4-5 minutes until the onion is softened but not brown, and the bacon is just crisp.
Add the prepared chosen root vegetables (leeks, carrots, potato, celery, turnip, swede and parsnip) and fry for a further 4-5 minutes, turning them over gently in the hot oil. Add the canned tomatoes, pour on the stock and gravy, add the herbs, stir well and bring to the boil, then reduce the heat and simmer with the lid on for 20-30 minutes, until the vegetables are soft.
Add the remaining fresh vegetables (cauliflower florets, courgettes, marrow, tomatoes, mushrooms) and continue to simmer for a further 15 minutes, adding the left-over cooked vegetables for the last 10 minutes of cooking time.
Season well with salt, pepper and a dash of Tabasco. Sprinkle with fresh snipped parsley or chives if available and serve nice and hot.

Nutrition Facts : Calories 348.4, Fat 10.7, SaturatedFat 1.9, Cholesterol 2.7, Sodium 256, Carbohydrate 57.9, Fiber 16.9, Sugar 21.9, Protein 14.1

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