This hearty beef and vegetable soup comes straight from Louisiana’s own Cajun Ninja, bringing together tender chunks of beef, potatoes, green beans, cabbage, and more in a rich tomato-based broth. Slow-simmered with Cajun flavors and a touch of spice, it’s a one-pot meal that’s perfect for feeding a crowd or warming up on chilly nights. With simple ingredients and big Louisiana flavor, this recipe delivers comfort in every bowl.
Beef and Vegetable Soup
Makes 24 cups
Ingredients
- 2 to 3 pounds beef stew meat
- Kosher salt and ground black pepper, to taste
- 3 tablespoons vegetable oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons minced garlic
- 1 (32-ounce) container beef broth
- 2 (46-ounce) bottles tomato or vegetable juice
- 2 to 3 baking potatoes, cut into large pieces
- 3 sticks celery, cut into large pieces
- 3 carrots, peeled and cut into large pieces
- 1 pound green beans, trimmed
- 1 head cabbage, core removed, chopped into large pieces
- 1 (8-ounce) package sliced fresh mushrooms
- 1 handful fresh parsley, finely chopped
- 1 tablespoon Pi-YAHHHHH!! Seasoning
- 2 dried bay leaves
- 1 (12-ounce) bag frozen corn kernels
- Small shell pasta (optional), cooked according to package directions
- Garnish: chopped fresh parsley
Instructions
- Start out by heating a large pot over a medium heat.
- Season the beef generously with the salt and black pepper.
- Add the oil to the large pot, and let coat evenly. Drop the beef in. Cook the beef, stirring occasionally, until you see hardly any pink left. Remove the beef, and place it in a large bowl off to the side.
- Drop the onion, bell pepper, and garlic into the pot. Sauté the vegetables for 25 minutes, stirring occasionally.
- Once the sautéed vegetables are soft, add in the beef broth. Next, add the tomato or vegetable juice. Add the cooked beef back in. Add in the potatoes, celery, carrots, green beans, cabbage, mushrooms, and parsley. Add Pi-YAHHHHH!! Seasoning and bay leaves. Bring to a boil; cover, lower to a simmer, and cook for 1 hour.
- Pour the frozen corn into the pot. Bring back to a boil; cover, lower to a simmer, and cook for another 1 hour. Add your desired amount of pasta (if using) to your bowl, and add soup. Garnish with parsley, if desired, and enjoy.
