On a cold Sunday afternoon, my favorite things to cook are a big pot of soup or a roast in the oven. Here’s my favorite vegetable soup recipe:
Deb’s Christmas Vegetable Soup
3 cans each: peas, green beans, corn
Add 1 bag baby carrots & chopped cabbage (1/2 head)
Put it 1 lb. ground beef (crumble it up- don’t need to precook it)
Add 2-3 large cans of V8 juice to fill large pot
Simmer 2-3 hours. Add rivels 15 min. before serving.
Rivels: (these are PA Dutch mini dumplings)
Mix in small bowl with fork: 1 egg and ¾ cup flour with a little salt. Drop into soup and stir to break up.
And my favorite roast beef recipe, cooked in my large red Le Creuset Dutch oven:
Chipotle-Coffee Pot Roast (from Country Home magazine)
PREP: 35 MINUTES COOK: 2 HOURS
1 2- TO 3-LB. BONELESS BEEF CHUCK POT ROAST
1 TBSP. INSTANT ESPRESSO COFFEE POWDER
2 TSP. GROUND CHIPOTLE CHILE PEPPER OR CHILI POWDER (HOT OR MILD)
1/4 TSP. SALT
1 TBSP. COOKING OIL
1 14-OZ. CAN BEEF BROTH
3 TBSP. TOMATO PASTE
2 TBSP. BALSAMIC VINEGAR
3 CLOVES GARLIC, MINCED
2 LARGE PARSNIPS, PEELED AND SLICED 1/2 INCH THICK
8 OZ. BRUSSELS SPROUTS, TRIMMED AND HALVED OR 1 RED SWEET PEPPER, CUT INTO
CHUNKS
1 LARGE RED ONION, CUT INTO THICK WEDGES
See the Country Home magazine website for directions.