Pure Vegetable Soup
Author: 
 
Makes 4 to 6 Servings
Ingredients
  • Non-stick spray
  • 1½ pounds beef stew meat, cut into 1-inch cubes
  • 1 cup roughly chopped yellow onion
  • 1 cup roughly chopped celery
  • 1 cup roughly chopped green bell pepper
  • 6 cups vegetable stock
  • 1 ripe tomato, chopped
  • 1 cup roughly chopped carrots
  • 1 large russet potato, peeled and cut into chunks
  • 1 cup roughly chopped zucchini
  • 1 cup roughly chopped yellow squash
  • 1 cup roughly chopped broccoli
  • 1 cup fresh green beans
  • 1 cup frozen green peas
  • Kosher salt and freshly ground black pepper
Instructions
  1. In a large pot sprayed lightly with non-stick spray placed over medium-high heat, add the beef. Sear the meat until it browns on all sides, 8 to 10 minutes. Add the onion, celery, and bell pepper, and cook for 5 minutes longer.
  2. Pour in the stock a little at a time and stir, scraping up all the browned bits from the bottom of the pot. Add the rest of the stock and the tomatoes. Lower the heat to a simmer and continue to cook for 30 minutes until the meat becomes tender.
  3. Add the carrots and potatoes and simmer for another 20 minutes. Add the zucchini, yellow squash, broccoli, green beans, and peas, and simmer for another 20 minutes. Add salt and pepper to taste. Turn off the heat and let the soup rest for 15 minutes before serving.
  4. Ladle the soup into bowls and serve with saltine crackers and butter, or better yet, a black iron skillet of cornbread.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pure-vegetable-soup/