It got cold this week. Perfect weather for soup!
My mother made a wonderful vegetable soup when I was growing up. She's been gone for many years now, but my sister and I have carried on the tradition with our own takes on the original. Mine has evolved into more of a cabbage-tomato-barley soup. Here's how I make it:
Put a soupbone, an onion or two, and some seasonings in a soup pot half filled with water. Bring to a boil then simmer about 45 minutes to an hour to form the stock. After removing the soupbone add a chopped head of cabbage, some diced fresh carrots, a large can of crushed tomatoes, and a can of tomato paste. Top off with tomato juice until the soup pot is full. Simmer on medium low heat all day. An hour or so before serving add a can of green beans (drained) and about 3/4 cup of barley.
Mmm, mmm good!
- Kelly
- Making my way through the ups and downs of life, holding fast to my favorite Bible verse: "For we walk by faith, not by sight." ~2 Corinthians 5:7. I began blogging in earnest at Yahoo360 on October 24, 2005. (briefly using LiveJournal and blog-city prior to that) In June 2008 I moved to Blogger. I'm now at WordPress where I hope to remain.
5 comments:
Sounds like a hearty soup, just what you need on a cold winters day. Vegetable, along with mushroom soup, is my favourite.
It sound great to me, but Ray hates tomato sauce except in spaghetti. I make a vegetable beef version of this and sneak in a can or crushed tomatoes, blended, and he never knows. I also add a few cans of beef broth to disguise the tomatoes. It's rainy and cold here today. A good day to hibernate with a book. Blessings!
Yep, I love my own soup when I make it! Made it a few weeks ago! Mine has no cabbage and lots of stew meat, potatoes and carrots, plus, onion, green beans and corn. Oh, and garlic. Also, fresh dill, canned tomaties, beef broth and water.
Yum! Always a good day for hommade soup!! I'm making a pot roast tomorrow, with potatoes, onions and carrots.
There are 10-12 days every year in Florida when it is cold enough for soup. I make it all the time, anyway. It was my specialty up north. Here's a Minnesota favorite, although Wisconsinites claim they invented it.
Beer Cheese Soup
Use about 3/4 c. butter (we don't mess around with margarine in the Midwest) and saute until onions are translucent:
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
Stir in 3/4 c flour and either:
1/2 tsp dry mustard or
1 tsp Dijon mustard
and coat veggies.
Stir in 14.5 oz of either chicken or vegetable broth (depending on if you are a vegetarian) and let thicken.
Pour mixture into a blender and puree. Return to pot, and heat.
Stir in alternately (a little at a time):
6 oz. grated Cheddar
6 oz. grated Jack (Wisconsinites
use all cheddar)
1/2 c. Parmesan
12 oz. of bottled beer (it is important not to use beer from a can, but I don't know why).
Stir slowly until everything fuses.
Serve in bowls or mugs, garnished with popcorn.
Enjoy
Oooo... that beer cheese soup sounds wonderful!! I might have to try that! (and I'll stick with the Minnesota version)
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