I tend to be an experimental cook. Like Thomas Edison, I have not failed; I've just found may ways that won't work. My family gamely chows down on some of those less successful efforts, but in other cases we just switch to hot dogs.
I am using my enameled cast iron dutch oven to make soups and stews in the oven instead of stovetop. It takes a little longer, but nothing gets scorched and the flavor is more subtle and complex.
My husband has a "Top Five" list of meals I've made, which includes a fish stick & mashed potato meal that just hit the spot one winter night about 20 years ago.A couple of months ago, this soup made its way onto the list. It has a rich, intense flavor, with the individual vegetables still retaining their texture and taste. It was even better re-heated. I highly recommend using the oven to make soup.
Top Five Vegetable Soup
4 carrots, cut in slices
2 large stalks celery, cut in chunks
1 medium onion cut in small pieces
1/2 chinese cabbage cut in small slices
1 clove garlic, sliced thinly
1 pound ground beef
1 can great northern beans, drained & rinsed
Herbs: epazote, coriander, white peppercorns, oregano, sea salt4 cups stock (I used homemade turkey stock)
Preheat oven to 325 degrees.
Heat olive oil in enamel cast iron dutch oven, saute vegetables for a couple of minutes. Place pot, covered, in 325 degree oven for about an hour.
Meanwhile, cook ground beef until brown. (I cooked it in a cast iron skillet with some leftover sausage grease. Try butter or another oil for flavor).
Take vegetables from oven. Stir in tomatoes, beans and herbs. Add cooked beef and any fat.
Return to oven for 30 minutes.
Add stock, return to oven with lid slightly open for 30 minutes.
