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Categories:
celery onions carrots Winter butter beef stock tomatoes corn kernels green beans sugar curry powder salt pepper flour
Viewed: 14 - Published at: 9 years agoIngredients
- 1 cup celery, chopped
- 2 small onions, chopped
- 4 medium carrots, chopped
- 1 12 cups winter squash, cubed (I use butternut, but any variety, including summer squash could be subbed)
- 12 cup butter
- 9 cups beef stock (I use a combination of both and include the juices from the canned tomatoes & green beans) or 9 cups vegetable broth, divided (I use a combination of both and include the juices from the canned tomatoes & green beans)
- 8 cups tomatoes, chopped & peeled (I use 64 oz. of canned diced tomatoes)
- 1 12 cups frozen corn kernels
- 1 quart green beans (I use 32 oz. of Italian flat beans)
- 1 tablespoon sugar
- 1 teaspoon curry powder
- 1 teaspoon salt
- 12 teaspoon pepper
- 12 cup all-purpose flour
Method
- In a large stock pot, saute the celery, onion, carrot and squash in butter until tender.
- Add 8 cups broth, tomatoes, corn, green beans, sugar, curry, salt and pepper; bring to a boil.
- Reduce heat; simmer, uncovered, for 20 minutes.
- In small bowl, whisk together flour and remaining 1 cup of broth until smooth.
- Gradually stir into tomato mixture; bring to a boil.
- Cook and stir until thickened and bubbly, about 2 minutes.
