Reunion Soup

• 1/2 lb bacon, diced
• 1 cup yellow onion, chopped
• 1 cup green cabbage, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1 large russet potato, about 3/4 #, peeled & chopped
• 1 zucchini, sliced lengthwise and cut in 1/4-inch slices
• 2 garlic cloves, minced
• 1/4 teaspoon dried chervil, can substitute 1/2 tsp. fresh minced parsley
• 1/2 teaspoon salt
• fresh ground pepper
• 2 (14 ounce) diced tomatoes with juice, I often add only one can
• 4 cups beef stock or 4 cups broth
• 2 tablespoons barley, uncooked (recipe calls for 1/4 C)
• 1 tablespoon long-grain white rice (recipe calls for 2T)
• 15 ounces great northern white beans, drained, rinsed, I add for an additional protein source but not necessary to add
• Seasoned White Sauce
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons all-purpose flour
• 1 cup milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon cider vinegar

1. In a large Dutch oven over medium heat, cook diced bacon until crisp.
2. Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
3. Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
4. Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
5. Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
6. Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
7. Meanwhile, about 20 minutes before serving, make the seasoned white sauce.
8. Seasoned White Sauce:
9. In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
10. Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
11. Sauce will become thick if it stands; DO NOT thin.
12. After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.

bacon, yellow onion, green cabbage, celery, carrot, russet potato, zucchini, garlic, chervil, salt, fresh ground pepper, tomatoes, beef stock, barley, longgrain white rice, white beans, white sauce, butter, flour, milk, worcestershire sauce, thyme, garlic, salt, cider vinegar

Taken from www.food.com/recipe/reunion-soup-262170 (may not work)