Greetings and welcome to Good dooF! This is one of our favorite meals and it reminds us of JKL so it's perfect for the first recipe here. Dad made great soup and never really used a recipe. Years ago, I asked dad to write down what he used and from that came up with this basic recipe which can be tweaked to one's liking.
JKL Soup
a recipe from John K. Lorenzen
49 ounces water
1-28 ounce can diced tomatoes
1-15 ounce can corn, drained
1-15 ounce can beans (We have used: lima, garbanzo or kidney)
1-4 ounce can mushrooms, drained
2 small onions diced
4 ribs celery, sliced
3-4 red potatoes, diced
4 stems of kale, chopped
3 carrots, peeled and sliced
1-2 cups cabbage, chopped
2 bays leaves
Combine the above and simmer until potatoes and carrots are tender, around one hour. Can be served with noodles or macaroni. Enjoy!
Notes: Not all broth comes in 49 ounces cans anymore so anywhere around 49 works. Also, not all vegetable broths taste great. It took us several tries to find one we like, the Jewel organic store brand. If you prefer chicken broth that works too. We never use bay leaves but dad always did so I left it in the recipe. It's always fun to see who gets stuck with the bay leaf, it was usually dad!
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