Granny's Garden Vegetable Soup

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Granny's Garden Vegetable Soup

Source of Recipe
From "Big Food Big Love" by Heather Earnhardt

Recipe Introduction
"Use whatever garden vegetables are fresh, if you have them, or use high-quality frozen vegetables during the winter. Granny flavored her soup with a beef soup bone but didn't add any meat to the soup (most grocery stores will label bones good for soup as 'soup bones'�if you are unsure, ask your butcher). For her it was all about the vegetables. I add fresh okra when it's available. This makes a big batch of soup but it freezes beautifully."
List of Ingredients

◦� � cup extra-virgin olive oil
◦� 2 tablespoons unsalted butter
◦� 1 large beef marrowbone (soup bone), or 2 to 3 smaller ones
◦� 1 pound Yukon Gold potatoes, diced
◦� 2 sweet onions, diced
◦� 2 cups diced celery
◦� 2 quarts (8 cups) beef stock
◦� 1 (28-ounce) can diced tomatoes
◦� 1 (28-ounce) can whole peeled tomatoes with juice
◦� 1 (20-ounce) package frozen baby lima beans
◦� 1 (16-ounce) package frozen sweet corn
◦� � pound fresh okra, sliced into �-inch rounds (optional)
◦� 12 to 15 sprigs fresh thyme tied with butcher's twine
◦� 2 bay leaves
◦� 3 tablespoons apple cider vinegar
◦� 2 tablespoons packed dark brown sugar
◦� 4 teaspoons kosher salt
◦� 2 teaspoons freshly ground black pepper
◦� French bread, for serving
◦� Texas Pete or Crystal hot sauce, for serving
Recipe
In a large Dutch oven over medium-high heat, heat the oil and butter. When the butter is melted and the oil shimmers, sear the beef bone on both sides, then push it to the side of the pot. Add the potatoes, onions, and celery and saut� until the onions are translucent, 6 to 7 minutes.

Add the beef stock, tomatoes, lima beans, corn, okra, thyme bundle, and bay leaves. Bring the soup to a boil, then reduce the heat to medium-low and gently simmer. Cover the pot three-quarters of the way and simmer the soup for at least 2 hours, but preferably 3 hours, stirring every 30 minutes.

Add the vinegar, sugar, salt, and pepper and cook for 10 more minutes. Taste for seasoning and adjust with additional salt and pepper. Serve with crusty French bread topped with a dash of hot sauce or vinegar.

Makes 8 servings

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