Timothy
Head Chef
Timothy's Vegetable Soup and Stew Base
Ingredients
15 oz soaked Green and White Lima Beans
15 oz soaked Great Northern Beans (Navy Beans)
15 oz Green Beans
15 oz soaked Pinto Beans
1 pound Button Mushrooms
2 packages of Frozen Carrots, Cauliflower and Broccoli
1 Large White Onion
2 pounds of Crookneck yellow squash
6 diced jalapeno peppers
30 oz of stewed Tomatoes
4 large Idaho Potatoes (Cubed)
1 pound Kale
1 pound Spinach
1 heaping tablespoon of "Better than Bullion" Lobster base
2 tablespoons of Weber brand Mesquite seasoning
2 tablespoons of Weber brand Garlic and Herb seasoning
2 tablespoon of McCormick Hot Madras Curry Powder
2 tablespoons of McCormick "Gourmet Collection Blends" Curry Powder
2 tablespoons of Paprika
1 tablespoon of Marie Sharp's Habanero Pepper Sauce
2 tablespoons of Black Pepper
Method
Put all ingredients into crock pot and cook for 12 hours. Add just enough water to make the veggies able to be stirred in a slight broth. After cooking down, they will provide their own liquid. I used about 4 inches of water in the crock pot after the first load of veggies was in it.
I had to wait for everything else to cook down a bit before adding the Kale and Spinach. After about 4 hours, it had reduced enough to add them.
I make this to be used as a base for other meals. Just enough broth in it to keep the veggies floating to cook. I stirred it well, about 6 times during the 12 hours.
This made 5 quarts of finished soup and stew base. To use it, I sometimes puree it and use it as a vegetable gravy, (smooth) or as a sauce on pasta dishes (processed to bits and pieces with thickener).
Or, I add some chicken or beef broth and eat it as soup.
I also add pork sausage, beef, chicken or veal to it as a stew.
Tonight, I'm having it as a processed and thickened sauce on angel hair pasta with a side salad.
Ingredients
15 oz soaked Green and White Lima Beans
15 oz soaked Great Northern Beans (Navy Beans)
15 oz Green Beans
15 oz soaked Pinto Beans
1 pound Button Mushrooms
2 packages of Frozen Carrots, Cauliflower and Broccoli
1 Large White Onion
2 pounds of Crookneck yellow squash
6 diced jalapeno peppers
30 oz of stewed Tomatoes
4 large Idaho Potatoes (Cubed)
1 pound Kale
1 pound Spinach
1 heaping tablespoon of "Better than Bullion" Lobster base
2 tablespoons of Weber brand Mesquite seasoning
2 tablespoons of Weber brand Garlic and Herb seasoning
2 tablespoon of McCormick Hot Madras Curry Powder
2 tablespoons of McCormick "Gourmet Collection Blends" Curry Powder
2 tablespoons of Paprika
1 tablespoon of Marie Sharp's Habanero Pepper Sauce
2 tablespoons of Black Pepper
Method
Put all ingredients into crock pot and cook for 12 hours. Add just enough water to make the veggies able to be stirred in a slight broth. After cooking down, they will provide their own liquid. I used about 4 inches of water in the crock pot after the first load of veggies was in it.
I had to wait for everything else to cook down a bit before adding the Kale and Spinach. After about 4 hours, it had reduced enough to add them.
I make this to be used as a base for other meals. Just enough broth in it to keep the veggies floating to cook. I stirred it well, about 6 times during the 12 hours.
This made 5 quarts of finished soup and stew base. To use it, I sometimes puree it and use it as a vegetable gravy, (smooth) or as a sauce on pasta dishes (processed to bits and pieces with thickener).
Or, I add some chicken or beef broth and eat it as soup.
I also add pork sausage, beef, chicken or veal to it as a stew.
Tonight, I'm having it as a processed and thickened sauce on angel hair pasta with a side salad.
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