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“This soup will warm you from head to toe and make your tummy happy. I have made it several times and wonder why I don't make it more often. I have modified some of the amounts (barley, rice) Recipe from: The Big Book of Soups & Stews by Maryanna Vollstedt”
READY IN:
2hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven over medium heat, cook diced bacon until crisp.
  2. Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
  3. Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
  4. Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
  5. Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
  6. Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
  7. Meanwhile, about 20 minutes before serving, make the seasoned white sauce.
  8. Seasoned White Sauce:
  9. In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
  10. Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
  11. Sauce will become thick if it stands; DO NOT thin.
  12. After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.

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