100 Year Old Soup

[Lump]

I am in a group on FB that is all about making soup. Someone mentioned a soup that they make called 100 Year Old Soup.

Basically, you start with a base of potatoes, onion, carrots, celery and water and then keep it heated 24/7 on low. Every night you throw your leftovers into the pot so the next day it is a different type of soup.

At first I thought it sounded kind of gross, but the more the discussion went on, it actually started sounding kind of neat.

Have any of you heard of or tried this?

 

[vraiblonde]

Lasagna/BLT/Chef Salad soup! Yum yum!

 

[vraiblonde]

Wait, if you are eating the soup for dinner, what leftovers would you throw into it?

 

[Lump]

Lasagna/BLT/Chef Salad soup! Yum yum!

You would add the bacon and tomatoes

Don't think you could do the lasagna and salad

 

[vraiblonde]

You would add the bacon and tomatoes

Don't think you could do the lasagna and salad

I'm having a hard time visualizing the process. Walk me through it...or better yet, try it yourself and let us know how it works out.

 

[Lump]

The discussions mostly included meat and vegetables

 

[Sneakers]

If it tastes anything like Chinese 100 year old eggs, no thanx.

 

[Lump]

I'm having a hard time visualizing the process. Walk me through it...or better yet, try it yourself and let us know how it works out.

I know, I did too. Like I said, at first I was kind of grossed out but the more I ready the more interesting it sounded. Let me see if I can find the link and post.

 

[stgislander]

At any point were stones included in the soup?

 

[vraiblonde]

I know, I did too. Like I said, at first I was kind of grossed out but the more I ready the more interesting it sounded. Let me see if I can find the link and post.

Do it and post your results! I would follow that experiment.

 

[Sneakers]

... and then keep it heated 24/7 on low.

Sounds like something that originated in times where there was a wood stove running all the time. Might bump your electric/propane bill by quite a bit using your stove 24/7.

 

[Lump]

Sounds like something that originated in times where there was a wood stove running all the time. Might bump your electric/propane bill by quite a bit using your stove 24/7.

Yes, they say to use a crock pot on low. I don't think I'm going to do it, but I thought it was interesting.

 

[Lump]

Wait, if you are eating the soup for dinner, what leftovers would you throw into it?

I actually had beef veggie soup last night for dinner, so that wouldn't have worked. Tonight is Steak, mashed potatoes and green beans. I guess basically that could all go in the pot!

 

[GURPS]

well mashed potatoes might thicken the soup

 

[Lump]

well mashed potatoes might thicken the soup

Yep and then you can continually add water or broth.

 

[PeoplesElbow]

Pea porrage hot, pea porrage cold...

 

[Sneakers]

Pea porrage hot, pea porrage cold...

Pea porrage in the pot, nine days old.

Heard that for years and years, but it takes on a new meaning because of the 100 year old soup. It makes sense now.

 

[my-thyme]

I brought up one time that hubby was home 2 hrs before me in the evenings when we were working, maybe he could make dinner once in a while.

Came home the next evening to everything in Tupperware in the fridge in a pot on the stove.

Spaghetti with tomato sauce, broccoli, hamburgers in gravy, kale, peaches.

Christ.

And he ATE IT! I wouldn't touch it, and him possibly cooking was never mentioned again.

 

[my-thyme]

Pea porrage in the pot, nine days old.

Heard that for years and years, but it takes on a new meaning because of the 100 year old soup. It makes sense now.

And exactly where the rhyme came from.

 

[UglyBear]

There’s supposedly a giant cauldron in some inn in China that has been going for several hundred years doing exactly that — take some out, put some in, keep it going. people come from all over for the experience. I would try it, but I’m weird.