loaded vegetable soup

2016-04-14

This recipe is typical of how I cook a large pot of soup. By the time I’m done loading the stock pot with the vegetables, it is nearly half full. Then I top it off with water.

To get a good meal soup with tender meat and vegetables that aren’t cooked into mush (yet), parboil the meat 2-3 hrs. before adding the vegetables. A pot of soup like that will last me 2-4 days, simmering 6-8 hours each day.

Towards the end, the broth is quite strong; and meat and vegetables will be so exhausted that there is no flavor left in them. They often get discarded. The dog is always happy with them, as long as I take the onions out.

INGREDIENTS

This is what you need for 10 quarts / 20+ servings:

2 lbs. chuck roast with some fat
½ green cabbage (2 lbs.)
1 head iceberg lettuce
3 medium onions
1-2 lbs. carrots
1 head celery
2 entire garlic heads
15 Brussels sprouts

spices / condiments:

S&P
knorr bouillon (MSG)
jalapeño or other hot pepper
3 tbsp. powdered tomatoes

Pic1: loaded vegetable soup

Directions

If you don't want pulled meat:

Cut the meat in 1x1x2" pieces like for a stew.
That will reduce the needed pre-cooking time to 30 minutes.
Brown the meat in hot oil for more flavor.
Stew instead of boiling.
Use the meat and the sauce for the soup.

If you do want pulled meat, method #1 = pot roast

Brown the meat in hot oil.
Add water to partially cover the meat
Braise the meat for 3-4 hrs. until tender enough for pulled meat.

If you do want pulled meat, method #2 = boil

Place the meat in a 12-qt cooking pot.
Cover with water. Add S&P, condiments to taste.
Simmer the meat at near-boil for 3 hrs.

Making the vegetable soup:

Quarter the cabbage.
Leave the lettuce whole.
Chop the celery small.
Cut off top and bottom of the onions, peel the dry skirts, leave otherwise whole.
Peel and slice the carrots.
Cut the garlic halfway through the head.
Pile the vegetables on top of the meat. Add S&P, spices, condiments to taste.
Top it all off with water, leaving some 5” headspace.
Anything less will risk boiling over. I do that way too often.
Adjust the seasoning.
Bring to a boil over medium heat.
Reduce heat and simmer at near-boil for 30 minutes.
That is long enough for a nice vegetable soup without overcooking the vegetables.
Serve and enjoy for several days.

Pic2: ingredients
Pic3: load that pot
Pic4: pre-cooked meat

Pic5: add water
Pic6: simmer

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org