Journeys End Vegetable Soup Food

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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

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.

THE END OF ALL THINGS VEGETABLE BROTH



The End of All Things Vegetable Broth image

This is an inexpensive, easy, and so very tasty way to make vegetable broth. And so thrifty! I just love no waste! The options are plentiful! I freeze in 1 cup plastic containers or zip lock bags to use in soups, sauces, cooking rice, etc. The computer needs volume so I have put approximate amounts for the veggies, but use how much you want. It all depends on what veggies you use frequently. Sometimes I add a little tomato paste or leftover sauce, leftover gravy, whatever would enhance the flavor of the broth. Have fun!

Provided by Sharon123

Categories     Stocks

Time 2h10m

Yield 3-4 quarts

Number Of Ingredients 17

1 cup onion, tips (the ends and skins of whole onions and also scallions and leeks, the dark green tops and white botto)
1/2 cup broccoli stem
1/2 cup carrot, tops (and the bottom you usually cut off)
1 cup asparagus spear (use the stems for the broth)
1/2 cup celery top (and leaves)
1/2-1 cup pea pods (I use edamame pods too)
2 -5 corn cobs (after the corn is cut off)
1/2 cup bread, heels (whole grain and dark breads are best)
1/4 cup rind brie cheese (if not going vegan)
1/2 cup tomatoes, tips
1/4 cup beet, tips and leaves
1 cup cauliflower stem, and leaves
1 cup potato skins (regular and sweet)
1 -2 bay leaf
5 -8 peppercorns
parsley (I grab a handful from the garden)
1 -2 teaspoon salt

Steps:

  • This is a basic list of ingredients, use whatever you have on hand. I use lots of veggies in my cooking, so place the ends in a gallon freezer bag. I always cut off any brown spots or ends. When it's full, it's time to make the broth. Actually, I usually use two full gallon bags before making broth.
  • Place in a large stockpot, and cover with water(about 1- 2 gallons). Add seasonings, and salt, it helps to extract the flavor out of the veggies. Bring to a boil, reduce to simmer, and cook about 2 hours.
  • You may also cook the broth in your crockpot for 6 hours or so on low, about 4 hours on high.
  • Note: I usually make this on the stove as it's too much to fit into my crockpot, and occasionally add more water if it cooks down more than I want. I freeze in 1 cup plastic containers. You may also freeze in zip lock bags. Enjoy and feel good that you are making something so yummy from something you might have been throwing away! :).

Nutrition Facts : Calories 122.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 12, Sodium 944.2, Carbohydrate 17.5, Fiber 4.2, Sugar 7.1, Protein 6.4

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