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Vegetable & Beef Soup
2 tablespoons vegetable oil
2 pounds boneless stew meat
Tony Chachere's Creole Seasoning
1 onion, finely chopped
2 stalks of celery, chopped
1 green bell pepper, chopped
2 medium carrots, peeled and chopped
4 cloves garlic, minced
8 cups (2 quarts) beef stock
2 cans stewed tomatoes
2 large baking potatoes, cubed (peeling is optional)
1 cup whole kernel corn
1 cup and a half of green beans
3/4 cup southern peas (i.e. black eyes, purple hulls, etc.)
1/2 teaspoon salt
1/4 teaspoon bleck pepper
1/2 cup chopped parsley
1 bay leaf
salt and cracked black pepper to taste
Season the stew meat generously with Tony Chachere's or your favorite Cajun/Creole seasoning. In a large stockpot, heat vegetable oil over medium-high heat, add the stew meat, and brown it well. Add onions, celery, bell peppers and carrots. Sauté 3-5 minutes or until vegetables are wilted. Add garlic and sauté for another 30 seconds or so. Add tomatoes, potatoes, corn, beans, peas, parsley, bay leaf, salt, and six cups of the beef stock. Cover and cook at a low simmer for about an hour, stirring occasionally, until potatoes and meat are fork tender. Along the way, as the liquid reduces, use the remaining two cups of stock to retain the level of liquid. Give it a sample and adjust seasoning to taste using salt and black pepper.
Growing up, we always ate our vegetable soup (and even our chili) with a little cooked white rice thrown in the bowl, but that's certainly optional.This soup is hearty enough without it. Enjoy!
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