Recipe by
Alice Wootton
Husband-Tested
in Alice's Kitchen
We had
just returned from our vacation and in the short time we were gone, the hot,
humid summer weather had been replaced by cool, crisp fall days. We had
to replenish our food supply and so, I went to Lost River Market & Deli and
purchased lots of soup ingredients. Then I called my mother to ask her
for the recipe for vegetable soup. Instead, she just gave me a long list
of vegetables and told me to use a chuck roast. I spent a pleasant,
chilly morning making this soup using Mother's list as a guide. Now,
Daddy never like mushrooms and so Mother never used them. We love
mushrooms, so I used a few dry porcini mushrooms and some fresh cremini
mushrooms. She told me that if I had okra, to be sure to put that in.
I didn't have okra, but if I did, I would certainly include them because
they really enhance the soup. She also suggested peas, but I used some
zucchini instead. As with most soups, this soup will taste best after a
day or so. This recipe makes a huge pot of soup that should feed a small
crowd. You can also freeze this soup for a winter day.
1 small
chuck roast
Kosher
salt
Freshly
ground pepper
2
Tablespoon olive oil
4 cups
vegetable broth or water
4 cups
water (Add more water later depending on how "soupy" you want
your soup to be.)
1 large
onion, peeled and chopped
3
carrots, peeled or scrubbed and sliced
3 stalks
celery, sliced
3 cloves
garlic, chopped
1 (15
oz.) can chopped tomatoes
1 large
pinch of dried porcini mushrooms (Soak in 1 cup hot water for a few
minutes.)
3 cups or
so of shredded/sliced cabbage (I used 1/2 a small head.)
10 or so
cremini mushrooms, quartered
8 to 10
small red potatoes, quartered (peeled or unpeeled)
1
zucchini, chopped or sliced into bite-sized pieces (frozen peas could be
substituted)
1 (1 lb.)
package of frozen sweet corn
1 (10
oz.) package of frozen lima beans
1 (10
oz.) package of frozen okra (optional)
Sprinkle
the roast with Kosher salt and freshly ground pepper. Heat the olive oil
in a very large soup pot. Add the chuck roast. (You should hear it
sizzle.) Brown the roast on both sides.
Add
the broth and water. Then add the onion, garlic, celery, carrots,
tomatoes, and porcini mushrooms (with the soaking liquid.) Bring to a
boil. Turn the heat down to a simmer. Let simmer for an hour or two
until the meat is tender.
Add
the rest of the ingredients. Bring to a boil. Reduce heat to a
simmer. Simmer until the vegetables are tender.
Season
with Kosher salt and freshly ground pepper, to taste.
