Hearty vegetable soup for a crowd. Makes about 5 to 7 quarts of soup, enough for 15 people as a meal. Great with crusty rye bread and even better if made the day before it is served.
INGREDIENTS (for 1 servings):
- 2 tablespoons olive oil
- 1/2 pound bacon, cut into small pieces
- 2 onions, chopped
- 1/4 cup chopped shallots
- 1 leek, sliced
- 2 stalks celery, chopped, with leaves
- 5 cloves garlic, sliced
- 2 cups dry mixed beans, soaked overnight
- 3 carrots, sliced
- 1 turnips, cubed
- 1/2 small head cabbage, finely shredded
- 4 quarts vegetable stock
- salt and pepper to taste
Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.
Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper.