Today’s recipe will be sort of a kitchen sink version of Vegetable Soup. I went to the farmers market yesterday and just got a bunch of everything. I hope you enjoy this as much as I do.
1.5 lb. beef pot roast, cut into small chunks
1 pound diced venison sausage
1/2 pound buffalo sausage
1 pound smoked pork sausage
1/2 pound chope tasso ham
2 medium potatoes, peeled and cubed
1 large tomato chopped. Heirloom is always better
1. pound butter beans
1/2 pound green beans
1 pound of cauliflower
1 green pepper chopped
1 red pepper chopped
1 yellow pepper chopped
3 carrots chopped
1 vidalia onion chopped
2 cloves of garlic chopped
3 cups water or beef broth*
1 (28 oz.) can diced tomatoes, juice and all
1/4 cup lentils
1/4 cup barley
1 Tbsp. ketchup
1 Tbsp. hot sauce (if desired)
Brown off the meat and leave all drippings in huge pot. Add in onions and garlic toss with some salt and pepper. Then, add in all remaining ingredients and bring to a boil. Once boiling, bring down to a low simmer and let cook for a good 3.5-4 hours.
Pair with a fabulous corn muffin and your favorite rich full bodied Chardonnay.