Community Cooking by Marcia Passos
Recipes to Warm Your Body & Soul There is nothing more comforting during a long cold winter than a bowl of good homemade soup. These three recipes come from my collection of vintage community cookbooks. Note that some of these recipes have been modified by me to include fresher ingredients and to bring out the flavor by the French cooking methods of sautéing ingredients first and de-glazing the pan. Grandma’s Vegetable Soup
(Original recipe by Marjorie Zinkand, given to her by Lillian Miller from the “Loaves and Fishes and Other Dishes” cookbook compiled by members and friends of the United Church of Acworth, 1981)
3 tablespoons olive oil, divided 1 pound beef stew meat 1/4 cup red wine (for de-glazing) 1 medium onion, cut up in small pieces 3 stalks celery, diced (peel strings from celery) 1 medium onion, chopped 2 carrots, diced 2 large beef bones 1/4 cup barley 1 pinch salt 2 cups frozen mixed vegetables 1 can (16 oz.) tomato puree 1/4 cup rice 1/4 head cabbage, diced small 1 small bunch of soup greens (fresh kale, collards, etc.) Water to cover all ingredients
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