COMMENT:
This is a hearty, rich vegetable soup, and is a meal in itself, but I would recommend serving hot French bread with this dish.
INGREDIENTS:
- 3 pounds beef stew meat including marrow bones
- 2 cups onions, diced
- 2 cups celery, diced
- 1/2 cup bell pepper, diced
- 1/4 cup garlic, chopped
- 2 gallons water
- 1 8-ounce can red kidney beans
- 1 8-ounce can white navy beans
- 1 8-ounce can lima beans
- 1 8-ounce can green beans
- 1 8-ounce can black-eyed peas
- 1 8-ounce can sliced carrots
- 1 8-ounce can mixed vegetables
- 2 cups white potatoes, cubed
- 1 cup diced turnips
- 1 8-ounce can whole tomatoes, drained
- 1 8-ounce can whole kernel corn
- 1/2 head cubed cabbage
- 1 8-ounce can sliced okra
- 1 package vermicelli noodles
- salt and pepper to taste
METHOD:
In a large stock pot, place stew meat over medium-high heat. Stir fry 10-15 minutes, stirring occasionally until meat browns well on all sides and sticks slightly to the bottom of the pot. Add onions, celery, bell pepper and garlic stir frying into the meat, 2-3 minutes. Then add water and bring to a rolling boil. Reduce to simmer and cook until beef is tender, approximately 1 1/2 hours. Add all remaining ingredients including the liquid in the cans, except vermicelli. Season to taste using salt and pepper. Cook until potatoes are al dente. Break in vermicelli noodles and cook an additional 10-12 minutes. Additional water may be needed should the soup over-reduce in the cooking process. Adjust seasonings if necessary. |
