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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

(Soup) Six Hour Soup Recipe

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This recipe for (Soup) Six Hour Soup is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pound shoulder roast
Soup bone
1 1/2 gallons water
2 ribs celery, chopped
2 bay leaves
2 carrots, peeled and sliced
1 medium onion, chopped
1 large can of chopped tomatoes (do not drain)
2 cups frozen peas
Salt and pepper to taste
Directions:
Directions:
Preheat the oven to 500F
Cut fat from the roast.
Cut the roast into bite sized cubes.
Salt and pepper the cubes.
Place all ingredients (except the peas) into a large soup kettle or Dutch oven.
Boil rapidly in salted water for 10 minutes.
Cover the pan and place in the preheated 500F oven.
Immediately when in the oven, turn the oven off. Yes, off!
Do not disturb for six hours! No peeking, no lifting up the cover, no opening the oven door!
After six hours take the soup out. It will still be hot.
Add the 2 cups of frozen peas.
Taste and season.
Remove soup bone and bay leaves.
Skim off the fat and serve immediately.
Personal Notes:
Personal Notes:
Fun soup to make. The soup is warm after six hours in a turned off oven. It turns your oven into a slow cooker.
It’s even better the next day, heated back up in the microwave.
We loved the way the meat and vegetables cooked. To be honest we found it a bit bland. I suggest adding your favorite soup spices from a Cajun mix, to chili powder or even a few drops of hot sauce.

 

 

 

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