Recipe: Gastronomy Twenty Vegetable Soup

Can't wait for a nice fall day to try this:

GASTRONOMY TWENTY VEGETABLE SOUP

3 cups great northern beans, soaked overnight
water (to soak beans)
2 pounds beef chuck roast, cut in 1-inch cubes
1 meaty soup bone
vegetable oil
8 cups water, or low sodium beef broth
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
6 plum tomatoes, quartered
2 cups broccoli florets
2 cups zucchini, peeled
2 large russet potatoes, peeled and diced
1 rutabaga, peeled and diced
1 turnip, peeled and diced
2 leeks, outer leaves removed
1/2 bunch asparagus, cut in 1-inch pieces
1 cup butternut squash, or acorn peeled and diced
1 cup cabbage, sliced
1 cup Chinese cabbage, sliced
1 cup fresh peas
1 cup green beans, diced
1 cup squash, peeled and sliced
2 small sweet onions
5 scallions, chopped
4 celery ribs, sliced
1 large carrot, peeled and sliced
2 tablespoons minced garlic
2 cups fresh spinach, coarsely chopped
salt and fresh ground black pepper, to taste
TO SERVE:
croutons, as desired
extra virgin olive oil, for drizzling croutons

Soak beans in water overnight.

WHEN READY TO COOK:
Brown beef cubes and beef bone slightly in vegetable oil.

Drain beans and add 8 cups of water or broth and rosemary, basil, and parsley. Bring to a boil, reduce heat and simmer one hour.

Add tomato quarters and cook 10 minutes longer. Remove from heat and allow to cool slightly. Puree mixture in a blender or food processor. Thin puree with additional water if necessary. (TomS would not be pureeing this mixture.)

Place puree in an 8 quart stock pot and return to simmer. Add all vegetables except spinach. Cook until vegetables are "al dente" (cooked but still firm).

Add spinach and cook one to two minutes longer. Add salt and pepper to taste.

Serve with croutons and a drizzle of olive oil.

Servings: 10
Source: KSL TV Utah