Vegetable Soup
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons Creole seasoning, divided
- 3 pounds beef brisket or chuck roast, trimmed and cut into bite-sized pieces
- 2 beef soup bones
- 4 to 6 quarts water, divided
- 1 quart beef stock or broth
- 1 28-ounce can diced tomatoes, with juice
- 1 8-ounce can tomato sauce
- 2 onions, peeled, halved and thinly sliced
- 2 stalks celery, trimmed and thinly sliced
- 3 bay leaves
- 1 small head green cabbage, cored and thinly sliced
- 1 1-pound bag carrots, peeled and sliced
- 1/2 pound fresh green beans, trimmed and cut in half
- 1 16-ounce bag frozen, chopped turnip greens with diced turnips
- 1 16-ounce bag frozen, chopped okra
- 1 8-ounce bag frozen green peas
- 1 8-ounce bag frozen corn (yellow or white)
- 1 tablespoon parsley flakes
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme leaves
- 1/8 teaspoon cayenne pepper
- Salt and black pepper
Instructions
In a large stock pot (about 16-quarts), heat oil over medium-high heat. Season beef and beef bones with 1 tablespoon Creole seasoning, salt and black pepper. Working in batches, brown the beef and bones in the hot oil. Return all the beef and bones to the pot. Stir in 4 quarts water, beef stock, tomato products, onions, celery and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low, partially cover pot and cook, stirring occasionally, until meat is fork-tender, about 1 1/2 hours. Skim off any fat or foam that rises to the top. Add cabbage, carrots, green beans, turnips, okra, peas, corn, parsley flakes, oregano, thyme, cayenne pepper and reserved 1 tablespoon Creole seasoning. Add more water, if necessary, to maintain brothy consistency. Cook, stirring occasionally, until vegetables are tender, about 30 minutes more. Makes 10-12 servings.