Journey's End Vegetable Soup

Source: Journey's End Restaurant, Mundelein, IL
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. 1/2 cup peeled and diced carrot
2. 1/2 cup diced onion
3. 1/2 cup diced celery
4. 1/4 tsp. oregano
5. 1/4 tsp. Italian seasoning
6. 1/8 tsp. basil
7. 1/8 tsp. thyme
8. 1/8 tsp. rosemary
9. 1 clove minced garlic
10. 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

Chloe's Virus Killing Soup

Source: Sonlight Forum, Chloe

• One chicken
• appx 15-30 cloves garlic, peeled and crushed 
• 1 Tbs salt
• 3-4 Thyme sprigs 
• Cayenne pepper (to taste. I use about a tsp)
• Fresh Rosemary sprigs

Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

• 1 large onion (coarsely chopped or sliced)
• 1 fennel bulb (sliced thin)
• 1 leek (sliced thin)
• 4-6 stalks of celery (coarse chopped)
• large red pepper (coarse chopped
• 1/2 lb. carrots (coarse chopped)
• 2 tbs olive oil
• 1/2 C good White Wine
• salt and pepper

Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and saute until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender. Frozen green beans Frozen peas zucchini flat leaf parsely (chopped) 1-2 cans chopped tomatoes with juice salt and pepper to taste Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste. No virus can withstand this soup. You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above. The next day add egg noodles and turn it into chicken noodle soup.

Microwave Hamburger Soup

Source: Microwave Cooking Class

• 1 lb. ground beef (or 2" strips beef)
• 2 stalks celery (with leaves)
• 1 large onion
• 1 to 2 tsp. instant beef bouillon
• 16 oz can tomatoes
• 3-4 whole cabbage leaves
• garlic to taste
• 2 carrots
• 2-3 green onions
• soup bone (opt)

1. Wrap 2 carrots in paper towel and wet.  Microwave on high 2 minutes. (1 1/2 minutes for one)
2. Put onions, cooked carrots, celery, and cabbage leaves in a 3 1/2 quart covered casserole.  Cook 5 minutes on high.
3. Heat browner for 5 minutes.  Brown meat and return to oven for 2-3 minutes.  Drain grease.
4. Drain tomatoes and cut into small chunks and add to veggies.
5. Add 1/2 cup water and bouillon.
6. Stir gently to combine.
7. Microwave on high for 30-35 minutes. (Covered)

Cheese Chowder

Source: Melissa Jung

• 1/4 cup onion, chopped
• 2 T. butter
• 1/4 cup flour
• 2 cups milk
• 13 1/4 oz. chicken broth
• 1/4 cup carrots, shredded
• 1/4 cup celery, chopped
• dash of salt & pepper
• 1/2 lb. (8 oz.) Velveeta cheese

1. Precook the carrots & celery until tender, set aside.
2. Melt butter and saute onions.  
3. Stir in flour and cook until bubbly.
4. Add milk, all at once, stirring until flour is incorporated.
5. Add broth and stir over low heat until thickened.  Add cooked carrots, celery, salt, pepper, and cheese, stir until cheese is melted.

*Variations: Add cooked veggies to this base, to get Cheesy Broccoli Soup or Asparagus Cheese Soup.

*Crockpot: Add all ingredients to cp, cook on low until heated through.  

Hamburger Soup

Source: Microwave cooking class

• 1 lb. ground beef
• 2 stalks celery
• 1 to 2 tsp. instant beef bouillon
• 16 oz. can tomatoes
• 2 or 3 cabbage leaves
• garlic to taste
• 2 carrots
• 2 green onions
• soup bone (opt)

1. Wrap 2 carrots in paper towels and wet.  Micro on high 2 minutes until soft (1 1/2 min for 1)
2. Put onions, carrots, celery and cabbage in a 3.5 quart covered casserole.  Cook 5 min on high.
3. Cook & drain.
4. Drain tomatoes & cut into small chunks.  Add to veggies.
5. Add 1/2 cup water and bouillon, stir to combine.
6. Micro on high 30-35 minutes, covered.