Recipe Hall of Fame:
Tony Palazzolo’s version of Frisch’s vegetable soup
I can’t remember which class I was teaching, but a student came up and asked me if I would publish this favorite recipe again. Some of you will recall that Tony’s recipe, as well as my version, are in my Recipe Hall of Fame. “A result of over a dozen attempts, and I think it is very close to Frisch’s”, Tony told me way back when. Tony also noted the soup is best if allowed to rest for 2-3 hours after cooking or next day. I’ve made it with mostly broth and just a bit of water and it is really good that way, too. And I have to admit, Tony’s tastes more like Frisch’s than my version.
4 tablespoons vegetable oil
1 cup onion, diced
1/2 cup ea. diced: carrots, celery
1/2 cup ea. frozen vegetables: peas, corn, cut green beans, baby lima beans (can use canned baby limas)
1 can, 14.5 oz., diced tomatoes with juice
2 quarts beef broth
1 quart water
1/2 teaspoon ea. thyme, garlic powder
3/4 teaspoon black pepper
1 cup potato, diced
1/4 cup pearl barley
1/4 cup long grain rice
Salt to taste
In a large soup pot, sauté onion, carrot, and celery until onion is soft but not browned, about 10 minutes. Add rest of ingredients except potato, rice and barley. Bring to boil and lower to simmer partially covered for 30-45 minutes.
Add potato, rice and barley, bring back to boil, lower to simmer, partially covered, for another 30 minutes or until potato, rice and barley are done. Add salt and pepper.