Two Old Queens Soup: A Culinary Tale from Brushy Creek

The memory still warms me like a crackling hearth on a winter night. It was the mid-1980s in Austin, Texas, and I had the extraordinary luck to stumble upon a hidden gem: the Inn On Brushy Creek. Imagine a quaint, converted house, its dining room softly lit, with only a handful of tables, a friendly feline prowling for affection, and the most charming elderly couple running the show. The menu was always a delightful mystery, changing every weekend, but one thing remained constant: a soup so good, it practically begged to be replicated. After months of adoration, a bold rendition of a country classic, and uproarious laughter, I was gifted with the recipe to their legendary “Two Old Queens Soup,” a name as unforgettable as the taste.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10
• Yield: Large pot of soup
• Dietary Type: Varies based on kielbasa (can be gluten-free, potentially dairy-free based on kielbasa)

Ingredients

• 3 tablespoons oil
• 3 garlic cloves, chopped
• 1 cup onion, chopped
• 1/2 lb smoked kielbasa, diced (see note below)
• 1 small head of cabbage, chopped small
• 1 (15 ounce) can kidney beans, undrained
• 6 small new potatoes, quartered
• 1 large yellow squash, sliced
• 1/2 cup catsup, good quality
• 8 cups beef broth (I use Campbells double rich or double strength in a pinch)
• Salt, to taste
• Pepper, to taste
• Red wine (a nice splash) (optional)

Equipment Needed

• Large skillet
• Soup pot
• Cutting board
• Knife
• Stirring spoon

Instructions

1. Begin by heating the oil in a large skillet over medium heat.
2. Add the chopped onions to the skillet and sauté until they become transparent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Introduce the diced kielbasa to the skillet and brown lightly. This will release its savory flavors and create a delicious base for the soup.
4. Carefully push the onion and kielbasa mixture to the side of the skillet, creating a small clear space.
5. Add the chopped garlic to this newly created space and sauté for approximately 30 seconds, being careful not to burn it. Burnt garlic can impart a bitter taste to the soup.
6. Transfer the entire skillet mixture, including any browned bits that may have accumulated on the bottom (these add great flavor!), into a large soup pot.
7. Add the remaining ingredients to the soup pot: the chopped cabbage, undrained kidney beans, quartered new potatoes, sliced yellow squash, catsup, and beef broth.
8. Bring the soup to a boil over high heat.
9. Once boiling, reduce the heat to low and simmer for 35-45 minutes, stirring occasionally to prevent sticking and ensure even cooking. The potatoes and cabbage should be tender.
10. Season the soup with salt and pepper to your liking. Start with a small amount and adjust as needed.
11. If desired, add a splash of red wine for extra depth of flavor. A dry red wine like Merlot or Cabernet Sauvignon works well.

Expert Tips & Tricks

• Kielbasa Enhancement: The original recipe used smoked kielbasa prepared on a smoker. If you have a smoker or are grilling, consider throwing an extra kielbasa link on the grill or smoker. This will impart a smoky flavor that significantly elevates the soup. You can also use a smoked paprika to add smokiness if you don’t have a smoker.
• Broth Matters: The quality of the beef broth will greatly affect the overall flavor of the soup. Using a high-quality broth, such as Campbell’s double rich or double strength, will result in a richer and more flavorful soup.
• Acid Balance: The catsup adds sweetness and acidity to the soup. If you find it too sweet, add a squeeze of lemon juice or a dash of vinegar to balance the flavors.
• Vegetable Variations: Feel free to experiment with other vegetables, such as carrots, celery, or bell peppers. Adjust cooking times accordingly.
• Make Ahead: This soup tastes even better the next day! The flavors meld together beautifully as it sits. Make it a day ahead and refrigerate for enhanced flavor.

Serving & Storage Suggestions

Serve the Two Old Queens Soup hot, ladled into bowls. A dollop of sour cream or a sprinkle of fresh parsley can add a nice touch. This soup is a hearty meal on its own, but it also pairs well with crusty bread or a side salad.

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	257 kcal	N/A
Calories from Fat	81 kcal	N/A
Total Fat	9g	13%
Saturated Fat	2.3g	11%
Cholesterol	15.7mg	5%
Sodium	1265mg	52%
Total Carbohydrate	34.9g	11%
Dietary Fiber	6.9g	27%
Sugars	8.1g	N/A
Protein	11.2g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the kielbasa and use vegetable broth instead of beef broth. Add smoked paprika to mimic the smoky flavor. You can also add plant-based sausage alternatives.
• Gluten-Free: Ensure the kielbasa and catsup are gluten-free. Most kielbasas contain gluten, so carefully read the labels.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Seasonal: Adjust the vegetables based on what’s in season. In the fall, consider adding butternut squash or pumpkin. In the spring, try adding asparagus or peas.
• Kielbasa Alternatives: If you can’t find kielbasa, Polish sausage, andouille, or even chorizo can be used, with slightly different but delicious results.

FAQs (Frequently Asked Questions)

Q: Can I use canned potatoes instead of fresh potatoes?
A: While fresh potatoes are preferred for their texture and flavor, you can use canned potatoes in a pinch. Drain and rinse them before adding them to the soup.

Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the onions, garlic, and kielbasa as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is it necessary to use Campbells double rich or double strength beef broth?
A: No, you can use any beef broth you prefer. However, using a richer broth will result in a more flavorful soup. You may need to adjust the seasoning accordingly.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.

Final Thoughts

This Two Old Queens Soup is more than just a recipe; it’s a cherished memory, a culinary story passed down from two extraordinary individuals. I urge you to try this recipe and experience the warmth and flavor that made it so special. Feel free to experiment with variations and substitutions to make it your own. And most importantly, share it with friends and family, spreading the love and laughter that this soup represents. Don’t be afraid to put on your best performance of “Stand By Your Man” while cooking; you never know what culinary secrets it might unlock!