"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Farmer's Market Soup Recipe

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This recipe for Farmer's Market Soup, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Wednesday, January 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 10 1/2 oz cans of condensed beef broth
1 10 oz can crushed tomatoes
2 c chopped onion
1 c chopped celery
1 c chopped carrot
1 medium potatoe peeled and chopped
1 tutabaga, peeled and chopped
1 parsnip, peeled and chopped
1/2 c shredded cabbage
Some times i just get 1 bag of frozen Hanover vegetables.
2 tbsp. parsley
2 tbsp. oregano
2 tbsp. basil
2 cloves of garlic
1 bay leaf
dash of hot pepper sauce
salt and pepper to taste

Directions:
Directions:
In a large dutch oven or soup pot, bring 6 c water to a boil, add beef broth, tomatoes, onion celery, carrot, potato, rutabaga, parsnip and cabbage. Stir in the parsley, oregano, basil, garlic, bay leaf, hot pepper sauce, salt and pepper to taste. Return the broth to a boil. Reduce heat and simmer about 20 minutes or until vegetables are tender. Remove bay. The soup also freezes well.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
The receipt came from Grace, Jerry's college friend

 

 

 

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