Simmer Pot Cafe Vegetable Soup

One thing you can be certain about:  good soup is  never fast.  It may be easy to assemble  or difficult like a cream soup that must employ advanced techniques , but it is never fast.  It has to slow cook, whether in a big pot on the stove or in a crock pot.   S-l-o-w  c-o-o-k. And that is exactly why a person can feel good about soup.  It hasn’t run for the short-term pay off of a drive-through to your stomach.  It never rushes though the investment of cooking: it has given deliberate thought to it.  The simmer pot is the only way of letting  heat and loving care reveal solid and truthful combinations of flavors that no can or carton could.

Our featured recipe is one that requires a big dutch oven because you will want to make a lot of this soup for cold winter days and take advantage of the root vegetable and frozen vegetable sales at the grocery.  It’s full of vitamins and minerals and amino acids to keep your immune system built up throughout the cold and can be made with both meat flavoring and without.


1 can or bottle of V8 juice, 46 oz

12 oz of Beek stock made from soup bones or 12 oz can of Beef stock (no MSG)

1 soup bone

1/2 pound ground round, lamb, turkey (or Organic Boca Burgers, thawed and chopped may be substituted)

1 large yellow onion, finely chopped

2 cloves of garlic, minced

2 russet potatos, peeled and cubed

4 carrots, peeled and sliced

1 wedge of green cabbage, chopped

1 rutabaga, peeled and cubed

1 turnip, peeled and cubed

1 bag of frozen mixed vegetables, 20 0z

spring water

Olive oil

Salt and pepper

In a large dutch oven on a medium burner, add 2 TBSP of Olive oil and lightly sauté the onion, carrots, and garlic.  Be careful that the garlic does not burn.  This is to make sure these flavors slightly caramelize and are released throughout the pan.    Remove to a side dish and add your ground meat and brown it carefully along with the soup bone.  The soup bone will release even more flavor in the simmer process but will do one other thing: it will give the soup a little thickness.  When times were hard, cooks would get by on using a soup bone alone for both the flavoring and the thickening agent so keep this in mind for future reference.

After your meat and bone are browned thoroughly, add the rest of your ingredients and add just enough spring water to fill to almost the top of the pan.  Bring the ingredients to a boil and then turn the heat down immediately to a simmer.  Cover and simmer for at least two hours.   Salt and pepper to taste.

Serve with a good fresh bread and dipping oil with garlic or if an especially cold day,  a plate of grilled cheese sandwiches!   A nice cold beer or cold glass of milk is not a bad idea either.

Come and visit The Simmer Pot Cafe again soon!

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