Beef Vegetable Soup
Makes 6 main-dish servings
If you want to serve your soup the way we do in Louisiana, place a heaping tablespoon of cooked rice in the bowl first.
2 quarts beef stock
2 pounds bone-in beef soup meat, about 1 inch thick, cut into 4 to 6 pieces
1 pound bone-in chuck roast, cut into 1-inch cubes
1 cup chopped onions
1 cup peeled and chopped tomatoes
1/2 cup chopped celery
1/2 cup medium-diced carrots
1/2 cup canned tomato sauce
1/4 cup chopped green bell peppers
2 tablespoons Chef Paul Prudhomme's Meat Magic® or
3/4 pound medium-diced turnips
1 cup medium-diced peeled potatoes
1 cup chopped cabbage
1/2 cup uncooked twist macaroni (preferably rotini)
6 string beans, trimmed and sliced into 1-inch pieces
1/4 cup peas, fresh (preferred) or frozen
1/4 cup chopped green onion tops
how to prepareCombine the stock, meat and bones in a 6-quart pot over high heat. Bring to a boil, reduce the heat, cover and simmer, stirring occasionally, for 45 minutes. Return the heat to high and stir in the onions, tomatoes, celery, carrots, tomato sauce, bell peppers, and Magic Seasoning Blends. When the soup comes just to a boil again, reduce the heat and simmer uncovered, stirring occasionally, for 30 minutes.
Stir in the turnips, potatoes, cabbage, macaroni, beans and peas. When the soup comes to a boil again, reduce the heat and simmer, stirring occasionally, until the vegetables are tender but still firm, about 30 minutes. Skim any fat from the surface as it appears. Stir in the green onions, cook for 5 minutes more, and remove from the heat. Skim off any visible fat before serving.
Copyright© 1995 by Paul Prudhomme