|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | tablespoon | all-purpose flour | 1 | tablespoon | oil, vegetable | 2 | cups, chopped | onions, celery, green pepper | 1 | can (28 fl oz) | Ro Tel Mexican Diced Tomatoes | 1 | can (303 x 406) | Corn, cream style 14 oz | 1 | package (10 oz) | corn, frozen | 3 | large (3" to 4-1/4" dia.) | potatoes cubed, 1/2 inch | 1 | can (303 x 406) | green beans,canned | 8 | cups | Soup, stock, vegetable | 3/4 | teaspoon dry | Old Bay, or to taste | 1/2 | teaspoon | Worcestershire sauce, or to taste | 1 | dash | salt, or to taste | 1 | dash | black pepper, or to taste |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a large stock pot, make a roux with equal parts oil and flour (I use 1/4 cup each for this recipe, but you can use less). Warm the oil over a medium low heat and stir in the flour in small increments. Brown the flour/oil mixture, stirring frequently to avoid burning. This will take several minutes if you do it right; the final color should be a dark brown, like milk chocolate. Don''t worry if the roux gets crumbly. This is fine as long as you used equal parts of oil and flour and don''t b | | 2 | When the roux is done, add in the diced vegetables and sweat them until the onions are clear. Season the vegetables with salt, pepper, and Old Bay Seasoning Mix. Add the canned vegetables and simmer for about five minutes over a low heat. (You can use a can of white potatoes instead of the fresh. Add them in at this time.) Then add the frozen corn and vegetable stock (canned or home-made is fine). Cook covered for about a half hour, stirring occasionally. Taste to adjust seasonings if nece | | 3 | If the soup is too light, you can add a dash of Magic Kitchen. This soup is best served with toasted French bread. It''s a very forgiving recipe, so you can adjust the veggies and proportions to your liking. My grandmother added ham hocks to it, but the vegetarian version is great, too. |
|
