 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
|
My vegetable soup recipe. Comes out great every time! You can substitute some of the veggies if you like. (I use Tony Chachere's original creole seasoning. I listed it as season-all on the recipe because I'm not sure that Tony's is sold outside of Louisiana.) Ingredients:
2 lbs beef stew meat (family-sized pack) |
1 (14 1/2 ounce) can corn, drained |
16 ounces green beans (frozen) |
1 medium onion (diced) |
1 (14 1/2 ounce) can diced tomatoes |
1 (46 ounce) can vegetable juice (v8) |
2 (14 1/2 ounce) cans tomato sauce |
16 ounces brussels sprouts |
1 zucchini |
2 small yellow squash, sliced |
1 head broccoli |
1/2 head cabbage, chopped |
3 -4 carrots, diced |
8 ounces angel hair pasta |
1 teaspoon salt, season-all to taste |
Directions:
1. Season stew meat with season-all and salt.
2. In a 12 quart stock pot (filled half-way with water), boil diced onion & stew meat for 45 minutes to make beef stock.
3. Add V8 juice, tomato sauce, diced tomatoes, & all vegetables (season as desired with salt & season-all).
4. Bring to a boil for about 30-40 minutes. Toward the end of the 30-40 minutes, add the noodles.
5. Once Brussels sprouts are soft enough to cut through, it's done.
|
|