Above, we see, in a none too clear photograph, the last additions to yesterday's stew that I wrote about. Zucchini are delicate, watery items that don't need too much cooking to be overdone. So that picture was taken after everything had rested for a while and I had just added some chunks of zucchini to cook last. The finished stew had meat, yellow bell peppers,onion, garlic, tomato, carrot, hominy, parsley (which was bitter and I took it out), and after it had stewed for a nice time it was just yummy and we enjoyed it very much. I had about a cup of broth with a cup of hominy left over and it is in a jar in the refrigerator waiting to be eaten tomorrow.
I served it in the Mexican style for vegetable soups and stews. They cut the things large, so it is easy to remove each thing from the broth and lay it out on a platter with its kind. So you have a beautifully arranged platter of meat (Usually sliced, from a large piece that has simmered in the soup) and vegetables. The broth goes into a small bowl that goes on the plate, and you can eat your vegetables alone or put them into the broth in the proportion you like. My broth had the hominy in it as well as tiny pieces of beef, but most of the beef came out and was laid out with the rest of the ingredients. Very pretty and super delicious.
Mother made wonderful light vegetable soup in the American style too, with lots of fresh vegetables, peas, carrots, tomatoes, and celery in the broth. Made from a soup bone usually...which was often a knuckle with some meat on it that got boiled to death, which I loved. She often skipped the onion, which my father did not like to eat. And she never put garlic. I like both. And the addition of a little barley is never amiss...it adds a lot. Sometimes a potato was boiled in the soup, in cubes, or a handful of rice. Yum to all the above. I love vegetable soup. YAZZYBEL
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