Vegetable Soup 1968 (Indiana)
Description
Indulge in the heartwarming flavors of this classic Vegetable Soup 1968 recipe hailing from Indiana. This comforting dish, passed down through generations, is a celebration of wholesome ingredients and timeless culinary tradition. Prepare to embark on a culinary journey filled with nostalgia and savory goodness!
Overview
- Cook Time: 3 hours
- Prep Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 5 quarts of soup
- Category: Greens
- Keywords: Vegetable, Meat, < 4 Hours
Nutritional Information (per serving)
- Calories: 426.4
- Fat: 23g
- Saturated Fat: 13.9g
- Cholesterol: 81.7mg
- Sodium: 2914.3mg
- Carbohydrates: 49.9g
- Fiber: 13.3g
- Sugar: 17.8g
- Protein: 10.7g
Ingredients
- 3 quarts cold water
- 3 teaspoons salt
- 2 onions
- 1 cabbage
- 1 carrot
- 4 parsnips
- 3 potatoes
- 2 tablespoons pot barley
- 1/2 cup bay leaves
- 2 chili peppers
- 2 tablespoons dill
- 1 tablespoon parsley
- 10 ounces peas
- 1 tomato
- 10 ounces heavy cream
Instructions
| Step | Instructions |
|---|---|
| 1 | Place bone and water into an 8-liter soup pot. Bring to a boil and simmer for two hours. |
| 2 | Add salt, onion, and cabbage to the pot. Grate carrots and parsnips. |
| 3 | Peel and cube potatoes, then add all the vegetables, pot barley, and herbs to the pot. Simmer for one hour. |
| 4 | Stir in peas, tomatoes, and heavy cream. Bring to a boil and serve hot. |
Step-by-Step Instructions
-
Prepare the Base: Begin by placing the bone and water into a large soup pot, at least 8 liters in size. Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for approximately two hours. This initial step allows the flavors to meld and develop, creating a rich foundation for your soup.
-
-
Add Seasonings: After the initial simmering period, it’s time to enhance the flavor profile of your soup. Add salt, finely diced onions, and shredded cabbage to the pot. Additionally, grate fresh carrots and parsnips to infuse a subtle sweetness and earthy undertones into the broth.
-
Incorporate Vegetables and Grains: Peel and dice the potatoes into bite-sized cubes, then introduce them to the pot along with the remaining vegetables and pot barley. The combination of potatoes, parsnips, cabbage, and carrots adds both texture and depth to the soup, ensuring each spoonful is brimming with hearty goodness. Toss in bay leaves, chopped chili peppers for a hint of heat, and a sprinkle of aromatic dill and parsley to elevate the flavor profile.
-
Simmer to Perfection: Allow the soup to simmer gently for approximately one hour, allowing all the ingredients to meld together harmoniously. This slow cooking process allows the flavors to intensify while ensuring that the vegetables are tender yet still retain their natural vibrancy.
-
Final Touches: Just before serving, stir in the peas, diced tomatoes, and a generous pour of heavy cream. These final additions impart a creamy richness and vibrant color to the soup, transforming it into a truly indulgent culinary delight.
-
Serve and Enjoy: Once the soup has reached its desired consistency and all the ingredients are tender, ladle it into bowls and serve piping hot. Garnish with a sprinkle of freshly chopped parsley for a pop of freshness and serve alongside crusty bread or crackers for a satisfying meal that will warm both body and soul.
Conclusion
With its robust flavor profile and nourishing ingredients, this Vegetable Soup 1968 recipe is sure to become a beloved addition to your culinary repertoire. Whether enjoyed as a comforting weeknight meal or served as a starter at your next dinner party, this timeless dish captures the essence of homestyle cooking at its finest. So gather your ingredients, don your apron, and prepare to delight your taste buds with a bowlful of heartwarming goodness! 🍲
