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Vegetable Soup

Dale Curry
Number of Servings
Serves 8
1 1/2 pounds beef stew meat or beef soup bones, trimmed of excess fat, or a combination
Creole seasoning to rub
2 tablespoons vegetable oil
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 medium fresh tomatoes peeled and chopped, or 1 14-ounce can plum tomatoes
1 6-ounce can tomato paste
2 14-ounce cans beef broth
4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Creole seasoning
1/4 teaspoon Italian seasoning
1/4 pounds fresh green beans, strung and cut into, 1-inch pieces
1/4 small fresh cabbage, shredded
1 turnip, peeled and cut into small pieces
1 medium potato, peeled and cut into bite-size pieces
2 carrots, scraped and sliced into rounds
2 ears fresh corn, sliced off cob
Sprinkle meat with Creole seasoning on all sides. On high heat, brown meat on all sides in oil and remove from pot. Lower heat and add onions, bell pepper and celery and saut/N briefly. Add garlic and saut/N 1-2 minutes. Add all tomato products, beef broth, water and seasonings. Turn heat to low, cover pot and simmer for 1 hour. Begin adding vegetables. First the green beans and simmer for about 20 minutes. Then add cabbage, turnip, potatoes and carrots and simmer for 15 minutes more or until vegetables are done. Adjust seasonings such as salt, pepper and Creole seasoning to taste. Add corn and simmer for 10 more minutes and turn heat off. Let pot sit for 1 hour or more before serving.