Reunion Soup

Name: Reunion Soup
Ingredients: 1/2 lb bacon, diced; 1 cup yellow onion, chopped; 1 cup green cabbage, chopped; 1 cup celery, chopped; 1 cup carrot, chopped; 1 large russet potato, about 3/4 #, peeled & chopped; 1 zucchini, sliced lengthwise and cut in 1/4-inch slices; 2 garlic cloves, minced; 1/4 teaspoon dried chervil, can substitute 1/2 tsp. fresh minced parsley; 1/2 teaspoon salt; fresh ground pepper; 2 (14 ounce) diced tomatoes with juice, I often add only one can; 4 cups beef stock or 4 cups broth; 2 tablespoons barley, uncooked (recipe calls for 1/4 C); 1 tablespoon long-grain white rice (recipe calls for 2T); 15 ounces great northern white beans, drained, rinsed, I add for an additional protein source but not necessary to add; Seasoned White Sauce; 2 tablespoons butter or 2 tablespoons margarine; 2 teaspoons all-purpose flour; 1 cup milk; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dried thyme; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1 tablespoon cider vinegar

25 ingredients

12 steps

Ingredients

1/2 lb bacon, diced
1 cup yellow onion, chopped
1 cup green cabbage, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 large russet potato, about 3/4 #, peeled & chopped
1 zucchini, sliced lengthwise and cut in 1/4-inch slices
2 garlic cloves, minced
1/4 teaspoon dried chervil, can substitute 1/2 tsp. fresh minced parsley
1/2 teaspoon salt
fresh ground pepper
2 (14 ounce) diced tomatoes with juice, I often add only one can
4 cups beef stock or 4 cups broth
2 tablespoons barley, uncooked (recipe calls for 1/4 C)
1 tablespoon long-grain white rice (recipe calls for 2T)
15 ounces great northern white beans, drained, rinsed, I add for an additional protein source but not necessary to add
Seasoned White Sauce
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons all-purpose flour
1 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon cider vinegar

Directions

1

In a large Dutch oven over medium heat, cook diced bacon until crisp.
2

Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
3

Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
4

Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
5

Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
6

Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
7

Meanwhile, about 20 minutes before serving, make the seasoned white sauce.
8

Seasoned White Sauce:
9

In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
10

Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
11

Sauce will become thick if it stands; DO NOT thin.
12

After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.