Yield: About 9 cups
Thank you for 33 great years; we will miss you all. We hope you enjoy making our soup as much as we did!
- 1/4 cup bacon drippings or margarine
- 1/2 cup peeled and diced carrot
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 tsp. oregano
- 1/4 tsp. Italian seasoning
- 1/8 tsp. basil
- 1/8 tsp. thyme
- 1/8 tsp. rosemary
- 1 clove minced garlic
- 1 bay leaf
- 7 cups beef stock
- 1 cup canned chopped tomatoes
- 1-2 tbsp. tomato paste
- 2/3 cup peeled and diced potato
- 1/3 cup peeled and diced turnip
- 1/4 cup cooked red kidney beans
- 1/4 cup cooked navy or lima beans
- 2 tbsp. soup pasta
- 1 tbsp. chopped parsley
- 1 tbsp. barley
- 1 tbsp. split peas*
- 1 cup chopped spinach
- 1 cup chopped cabbage
Heat bacon drippings or margarine in heavy saucepan over medium heat.
Add next ten ingredients and cook until vegetables soften, stirring frequently. Add 1/4 cup flour to form a roux, stirring until smooth. Add all remaining ingredients; cover and cook for approximately 50 minutes.
Season with salt and pepper.
*No longer in our version, but in the original
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