This is a picture of The Cathedral of St. Andrew in Grand Rapids, Michigan where one of my favorite cookbooks came from. I received the Cathedral Kitchen as a gift in 1988 and boy do these ladies know how to cook. During the recent blizzard I found this amazing recipe for "Oven-baked Vegetable Soup". It smelled absolutely heavenly as it simmered in the oven all afternoon. The credit goes to Janet Baumgartner who submitted this recipe. I don't know Janet, but I bet her kitchen was always fragrant and warm. The recipe calls for cabbage, but I didn't have any so I added some parsnips and extra vegies and was generous with the seasonings. Here's the original:
OVEN-BAKED VEGETABLE SOUP
2½ qts.water 2 lbs. lean beef stew meat
1 med. onion (cup up) ½ C. raw rice
¼ head cabbage (shredded Salt, pepper to taste
1 C. celery (chipped) 2 T. parsley
6 carrots (chopped) ½ tsp. marjaram
1 lg. can tomatoes 1 bay leaf
Combine all ingredients in Dutch oven. Bake at 325° for 4 hours.
No comments:
Post a Comment