JOURNEY'S END VEGETABLE SOUP

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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.

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