lordkenmore
Well-known member
I've been thinking of vegetable soup lately, and I've been thinking about the various approaches to making it.
For me, I suppose, the "reference approach" was my mother's. I can't, unfortunately, remember an exact recipe. But she'd make a probably fairly standard beef stock one day on the stove, using a Club aluminum Dutch oven. (Aluminum gets blamed for Alzheimer's. But it would be understandable if some here wonder: does long-simmered soup stock in aluminum explain why Lord Kenmore is like he is?!? LOL)
The soup itself would be made the next day in my mother's West Bend Lazy Day slow cooker (one of those 70s models with brown enamel steel pot). Vegetables included onion, celery, carrots, a parsnip, a turnip, potato, cabbage, and a can of tomatoes.
This soup, as I recall, turned out quite well. I remember it from when I was quite young. I think there was a gap when it wasn't made, but it became a fairly regular winter meal again.
These days, I'm a lazy slob...and I use commercial vegetable stock, and generally cook fairly quickly in a regular pot. I have a slow cooker (actually more than one), and I'm tempted to do it the way my mother did it...but somehow never get around to it...
I recently noted another approach in an old cookbook I saw being sold by the library friend's group. I can't remember the recipe, but it was basically a 1 pot/1 day affair--cooking meat most of the day to cook the meat and generate stock, and then vegetables were added towards the end. The part of the recipe that got me was the suggestion that leftover soup was something men were capable of reheating on their own without supervision. (The book was old enough that many men of the era probably could barely boil water...)
For me, I suppose, the "reference approach" was my mother's. I can't, unfortunately, remember an exact recipe. But she'd make a probably fairly standard beef stock one day on the stove, using a Club aluminum Dutch oven. (Aluminum gets blamed for Alzheimer's. But it would be understandable if some here wonder: does long-simmered soup stock in aluminum explain why Lord Kenmore is like he is?!? LOL)
The soup itself would be made the next day in my mother's West Bend Lazy Day slow cooker (one of those 70s models with brown enamel steel pot). Vegetables included onion, celery, carrots, a parsnip, a turnip, potato, cabbage, and a can of tomatoes.
This soup, as I recall, turned out quite well. I remember it from when I was quite young. I think there was a gap when it wasn't made, but it became a fairly regular winter meal again.
These days, I'm a lazy slob...and I use commercial vegetable stock, and generally cook fairly quickly in a regular pot. I have a slow cooker (actually more than one), and I'm tempted to do it the way my mother did it...but somehow never get around to it...
I recently noted another approach in an old cookbook I saw being sold by the library friend's group. I can't remember the recipe, but it was basically a 1 pot/1 day affair--cooking meat most of the day to cook the meat and generate stock, and then vegetables were added towards the end. The part of the recipe that got me was the suggestion that leftover soup was something men were capable of reheating on their own without supervision. (The book was old enough that many men of the era probably could barely boil water...)
