By Robert M Joppa
I call this soup but it is so jam-packed with veggies that you may have a hard time fitting them all in the pot.
2 T schmaltz or oil
2 medium onions, chopped
1-2 quarts filtered water
1 bunch of celery (approx. 8-9 stalks), sliced (trim off all the leaves and save the center part for broth)
8-9 medium carrots, sliced
Herbs (I use the following but feel free to use whatever you want)
1 T ground black pepper
1 T ground thyme
2 t ground sage
2 t tarragon leaves
3 lbs "meaty" veggies, cut into bite-sized pieces (mix and match but make the total weight about 3 lbs)
Yukon Gold potatoes, boiled in salt water and drained
Zucchini or squash, cut into bite-sized pieces
Turnips, boiled in salt water and drained
Rutabagas, boiled in salt water and drained
2 lbs of your favorite garden veggies (mix and match but make the total weight about 2 lbs)
2-3 chicken legs (thigh and drum = 1 leg) or 1 cup turkey, roasted, deboned, and cubed
1. Heat an 8 quart pot on high heat. Once the pot is good and hot add the schmaltz and reduce to medium heat. Throw in the onions and sweat them for about 15 minutes.
2. Bring the cut-up potatoes (or other meaty root veggie) to a boil in salted water, immediately turn off heat and let sit in water to cook.
3. Add the stock, one quart of water, celery and carrots to the pot. Bring to a boil, then turn heat down to a low simmer until carrots are cooked (about 10-15 minutes).
4. Add the garden veggies, bring back to a simmer and turn off heat. (If you are using leaf vegetables such as spinach or Swiss chard, do not add until the very end when the heat is off.) Once heat is off, add cooked chicken, cooked meaty veggies (or raw zucchini), and top off with remaining water. Taste and salt, let cool for 30 minutes and serve.
Makes 2 gallons