Description
One of entries for the Souper Bowl Challenge!
Ingredients
| 2 | or 3 marrow bones (local) | |
| 1 | Pound | beef top or bottom round, cubed (local) |
| 2 | Cup | 32-bean & 8 vegetable mix from the bulk dept. |
| 3 | onions (local) | |
| 3 | Clove | garlic (local) |
| 1 | celeriac bulb (local) | |
| 2 | potatoes (local) | |
| 1 | rutabaga (local) | |
| 3 | carrots (local) | |
| 1⁄2 | Cup | corn (local) |
| 1 | green pepper | |
| 2 | tomatoes | |
| 3 | bay leaves | |
| 3 | Teaspoon | salt |
| 2 | Teaspoon | ground pepper |
| thyme | ||
| marjoram | ||
| sage | ||
| 1 | Tablespoon | sugar, heaping |
| 4 | Quart | water |
| 2 | Tablespoon | oil |
Instructions
1. Chop onions and garlic, and sauté in oil in bottom of an 8 - 10 qt soup pot
2. Add marrow bones and enough water to cover, 1-2 quarts
3. Bring to boil and skim off gray foam
4. Add beans, meat and remainder of water, bring to boil again, skimming impurities as necessary
5. While waiting for soup to boil, start chopping vegetables
6. Turn heat under soup down to a simmer and start adding the veggies. Add the root vegetables first.
7. Add sugar and spices. Let simmer for 2-3 hours after adding the beans. Stir from the bottom every 15-30 minutes.
As with a lot of soups, this is better the second day. When serving, ask if anybody wants a bone in their bowl.
Notes
Ilana uses marrow bones and beef from Hardwick Farm. She says, "This is a great winter soup, and you can adjust the ingredients to whatever vegetables/grains available. I like to use corn that I've frozen myself and you can also freeze whole tomatoes and plop then into your soup; two local ingredients not usually available in VT in the winter!"