JANE’S VEGETABLE SOUP
From Jane Harrod of Jane's Native Seeds
Photo: Edis Celik
3 Tbsp olive oil, or as needed
2 C diced sweet onions
1 1/2 lbs cubed lean round steak or sirloin, or hamburger
4 to 6 cloves garlic, minced
1/2 lb carrots, chopped (about 1 1/2 cups)
2 lbs potatoes, cubed
2 C chopped celery
1 qt green beans, home canned or frozen
1 qt corn, home canned or frozen
2 qt tomato juice, or whole tomatoes chopped
1 Tbsp fresh or dried parsley
2 tsp summer savory or winter savory
2 Tbsp apple cider vinegar
2 tsp sea salt, or to taste
Day-old bread or biscuits
Cheese of choice
Put olive oil in a very large soup pot with a heavy bottom. Place over medium heat and add onions. Cook until light brown, about 20 minutes, stirring occasionally, and lowering heat as necessary.
Add cubed beef and brown (if using burger, brown in a separate skillet and pour off the fat, then add to onions). Add minced garlic and cook 3 minutes, stirring occasionally. Add remaining ingredients, bring to a boil, cover, and reduce heat to low. Note: If using canned vegetables with salt added, adjust the salt you add to the soup. Cook 45 minutes or until potatoes and carrots are tender. Add water if soup gets too thick (Jane adds about a quart).
Slice day-old homemade bread or biscuits and place in a buttered skillet over medium heat. Top with cheese of choice (cheddar, goat, Swiss, etc.). Cover with lid to toast bread and melt cheese. Put toasted cheese bread in the bottom of a soup bowl, ladle hot soup over it, and garnish with either salsa or homemade relish. Freezes well.
From This Column
KENTUCKY AMBER PIE