Moxie & Mel

{September 21, 2006}   Dear Moxie–

I was just wondering if you or any of our readers have ever done this. My cousin and I spend one day each Fall cooking and then freeze our creations in smaller portions and use them for quick meals during the winter when fresh vegetables aren’t readily available. In the past we’ve made cheesy potato soup with ham and vegetable soup with beef. Of course this long day of cooking usually requires a bottle of wine (a little for the soup, a little for the people) and involves a lot of giggling and sharing memories. That’s probably the best part, but the food is nice too. Especially for her. She has 3 girls at home and sometimes the hour it takes to make dinner is hard for her to find!

I wanted to share my vegetable soup recipe with you in case you’d like to try it!

2-3 lb. beef roast

1 large can of tomato juice

1 large can of beef stock

4 lbs potatoes

2 lbs green beans

12 ears of corn

1 large bag of frozen peas

1/2 pound of carrots

2 packages of celery hearts

2 large onions

1 large head of cabbage

2 large cans whole peeled tomatoes

Place roast in a slow cooker with 1 carrot, 1 stalk of celery, and 1/2 an onion cut into chunks. Add salt and pepper to taste. Add just enough water to cover and cook on high for 3-4 hours until the roast falls apart. While that is cooking, peel and cube potatoes, clean green beans and cut the big ones in half, cut the corn off the cob, chop celery and carrots, onion and cabbage. When meat is done, take it out of the cooker and reserve broth. Let meat cool until you can handle it. Pick it apart discarding any fat or other undesirable parts. Strain the reserved broth and add it to a large stock pot with the canned broth and tomato juice. Add carrots and celery and bring to a boil. After about 10 minutes at a rolling boil, add the meat and the rest of the vegetables and reduce to a simmer. Simmer about 1 1/2 hours. (of course frozen vegetables can be used and cooking time reduced, but that kind of defeats our purpose! LOL)

Now here’s the very important part. Let your soup cool completely before freezing. Someone once told me that if you put warm food in a cold place it will spoil much more quickly. I don’t know if it’s true or not, but I’m not taking any chances! LOL

I hope you enjoy!




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