Simple Veg Soup

black stove

 

The coal fired range was once the main source of cooking and heating within a home, be that home a boat, a vardo (gypsy caravan) a cottage, mansion, castle or shepherds hut.

Some of us are lucky (or unlucky) enough to have experienced being able to use one of these wonderful if sometimes temperamental devices at some time, (or in my case, most of my adult life)

The beauty in their appearance and design, no matter how simple or elaborate, is reflected in the wonderful food cooked to perfection that is brought forth from the confines of an oven which lies next to a heart of flame.

This heart of flame is responsible for the delicious offerings cooked within, or indeed atop of this beautiful piece of ironwork, - but don’t be mislead,,, all hell can and does break loose from time to time, usually (as with Presidents boiler) right when you least expect it too, and the “cooked to perfection” food is anything but!

However, on the whole, almost anything that can be produced in a modern oven/hob can with care, be done on a range too.

Dictated only by time and room to prepare the food,,, Back Cabin Recipes will be kept basic and easy to produce, but no less delicious than a banquet!


Light stove, build up to a good heat approx 30/40 mins, add fuel as necessary to maintain temperature. Place pans on hot side (above fire) to boil, cool side (above oven) to simmer. Open (or close) damper to adjust fire temperature.

  • 1 medium potato per person. (+ 1)
  • 1 medium carrot per person (+ 1)
  • 1 turnip
  • 2 large onions
  • 1 leek
  • oxo’s (4 per pan - minimum)
  • herbs (optional)
  • part baked bread cobs
  • 1 or 2 large pans (from Kildare)

Peel and chop potatoes, carrots, turnip and onions into chunky pieces, chop leek into ‘rounds’.

Place all vegetables into pan/s and cover vegetables with cold water.

Place pan/s on stove top (hot side) bring to boil.

Add oxo’s, herbs and seasoning, stir gently.

Move pans across to simmer for a minimum of 1 hour or until vegetables are soft to cut.

This can be left on the stove until required, stir frequently, add a drop more water/oxo’s if needed.

Place bread cobs in oven about 8/10 minutes before serving.

DON’T LET THE FIRE GO OUT TO FIND THE B***** COAL!

Annie.


from Steaming Up - May 2008

Last edited:- 06-Aug-2008