Journeys End Vegetable Soup Recipes

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JOURNEY'S END VEGETABLE SOUP



Journey's End Vegetable Soup image

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.

VERY VEGGIE SOUP



Very Veggie Soup image

Provided by Ree Drummond : Food Network

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 tablespoons salted butter
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
4 cloves garlic, peeled
2 small turnips, peeled and chopped
1 yellow onion, chopped
1 small rutabaga, peeled and chopped
1-inch piece fresh ginger, chopped
1 teaspoon ground allspice
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
8 cups chicken or vegetable stock
4 thyme sprigs
1 cup or more vegetable oil, for frying
4 small shallots, thinly sliced
Minced fresh parsley, for garnish

Steps:

  • Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
  • While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
  • Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.

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