"The hot soup and hot tea warmed them all."
"End of the Harvest Soup", "Sabbath Soup" or "Grandmother's Garden Soup". Many names will work for this flexible, frugal and freezable soup! It is simply a bean-based vegetable soup. This recipe has been passed down in various forms from my great-grandmother and has been manipulated by yours truly in order to utilize all our garden glory (including the spring and fall garden harvests). It is an old fashioned type of recipe that doesn't give "exact" measurements but manages to turn out tasty every time! As it makes approximately 16 quarts, you will have plenty to freeze or serve for a large crowd.
To begin, you will need to soak 2 cups of butter beans (or your favorite white bean) in a generous amount of water the night before. The next day, drain the beans and add them to a *
16 quart stock pot (stainless steel is preferred because of the acidity in the tomatoes we will be using). Fill the pot ¾ of the way full with water, a
dd a few generous tablespoons of salt and let them gently boil for 1-1/2 to 2 hours, until beans are completely cooked and soft.
* Since this is grandmother's recipe, a large stock pot is required (though you could always cut the recipe in half to accommodate a smaller pot).
While the bean broth is simmering, take about 6 very large or 8 regular size (peeled) potatoes and cook them separately in a pot. I usually fill up my 4 quart stock pot with potato chunks and that amount works wonderful each time. Once the potatoes are soft, turn off the stove and mash them with the water into a thick potato water (see picture to the right). When this is done, add this potato water to your large bean broth pot. Bring the large stock pot back to a boil and add the following vegetables.
Now remember, this is very flexible. What I have found that also works is to replace like-colored vegetables to accommodate what you have on hand (you can also call this the "clean out your crisper" soup):
~ 1 large cabbage, chopped, I use the food processor attachment to do this {or approx. 16 loose cups of chopped swiss chard, kale or a blend of chopped swiss chard, cabbage, kale and spinach} You could also add in a few cups of sauerkraut for a different dimension of flavor.
~ 4 large carrots, grated {approx. 4 cups and I wouldn't substitute the carrots as their sweetness plays an important role in the soup}
~ 1 very large or 2 small bell peppers, chopped {approx. 1 cup} {or a few peeled, shredded beets, or zucchini, yes anything really!}
~ 1 small bunch of broccoli, chopped fine (or 1 small bag of shredded
broccoli stumps or a few cups of diced squash or 1 bunch of chopped spinach, or a few cups of diced green beans}
~ 1 bunch of green onions, chopped {or garlic chives, or a few tbsp. of dried chives}
~ 1 sweet onion, chopped
~ 3 stalks celery, chopped (or a few cups of shredded zucchini works as it seems we never have celery or a bunch of chopped spinach, or diced green beans}
~ Optional ~ 1 large rutabega, chopped
If you don't have something, just leave it out and add your abundant vegetable in its place to get the desired consistency. It comes out tasty every time as long as the bean and potato base is prepared along with the tomato sauce (which is added below).
Once the vegetables are added to the pot, bring it all back to a boil while adding the rest of these ingredients:
~ 2-3 bay leaves {you will remove these in the end when you serve the soup}
~ lots of fresh dill, to taste {or about 1 - 2 tbsp. if dry}
~ 1 quart of
home canned tomatoes {or store-bough tomato sauce or tomato puree}
~ 1 small can tomato paste {or add in additional tomato sauce, this is flexible}
~ 1 cube of butter {highly recommended}
~ sprinkle of
Braggs seasoning mix {or Mrs. Dash original flavor or your favorite herbal mix}
~ seasoned salt and salt {to taste}
Let this all cook together for about 1/2 hour. Then taste it to see what it needs. Usually it needs more salt, sometimes more dill, sometimes more spices. You can add your own variations. When the vegetables are tender and the flavor is good, then it is ready to enjoy {or freeze for the future in family sized portions}! I noticed that it tastes even better the next day once the flavors have blended together.
Homemaking Hint: Stir the soup as you serve it and dip your ladle into the bottom in order to get the right ratio. If this isn't done properly, you will be left with beans at the bottom of your pot and none in your bowls.
When having fellowship after church, I prepare this soup the day before so little effort is required to make a large meal that day. This serves at least 5 medium-sized families generously. The day we reheat the soup, we often serve it with a relish dish of sliced cheese, olives, and our
home canned pickled vegetables. We will also prepare the day before, some
angeled eggs or serve bowls of hard-boiled eggs if time is lacking. Finally, we put out platters of finger salads (such as carrot sticks, cucumbers, etc.) and spread out slices of
homemade bread with pats of butter. Being that most of this food is prepared from our farm, it is a very frugal and nourishing homestead meal! For other easy to make recipes,
visit here.
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