Since Mabon is a harvest festival, nothing goes better at this time of year nor is more appropriate than a recipe which makes use of a variety of fresh farm produce. Of course, if it is impractical to use fresh produce, frozen vegetables is fine. Avoid canned products if at all possible.
This recipe can be doubled or tripled, depending on need, and is suitable for families or for larger gatherings. It goes well with crackers, peanut butter or grilled cheese sandwiches, or chips and dips.
It is also relatively easy to make, and makes for not only a very tasty meal, but a healthy one as well.
Another great thing about this soup is you can freeze the leftovers if you decide to save them for some later date beyond the next two or three days. It is in fact almost as good thawed and reheated after frozen for some time as it is freshly cooked and served.
Note-Do not when cooking allow to overheat. The soup should cook at a slow boil at all times, and should not be allowed to come to a harsh, "rolling boil", as this can cause the tomato juice to scorch.
Ingredients:
Rump roast-about two pounds, cut into small pieces, boiled and drained.
Vegetables and herbs-
Potatoes, peeled and cut into quarters, about two pounds.
About three carrots, skinned and sliced
Corn kernels extracted from three ears, fresh or frozen
8 ounces of fresh green beans, fresh or frozen
4 ounces of peas, fresh or frozen
2 or 3 broccoli stems, fresh or frozen
one fourth of a large celery stalk, sliced thin
One large white or yellow onion, diced
one half of a large bell pepper, diced
About one third of a medium sized head of cabbage, finely chopped
Salt to taste
Pepper to taste
One large can of tomato juice
Boil rump roast in pan of water for about twenty minutes, or until meat is slightly browned. Take out of water and lay on paper towel and pat dry to drain excess fat and additives. Transfer meat into a large pot with tomato juice and about sixteen ounces of water, and add potatoes, onions and bell peppers. Let come to a boil over medium hear. Add salt and pepper to taste. let boil for about thirty minutes, stirring every now and then.
After thirty minutes, add corn, carrots, broccoli, green beans, and peas. Continue boiling over medium heat for about twenty minutes.
Then, add cabbage and celery, and continue to boil over medium heat for about ten minutes.
Reduce heat to simmer and cover kettle with a lid. Continue to simmer for about an hour, stirring about every twenty minutes or so.
When ready to serve, increase heat until desired temperature, serve with drinks and accompaniments.
