Vegetable Soup II
2003-01-01- Course: Soups & Salads
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 2:30 h
- Ready In : 3:0 h
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This freezes very well and makes a great quick meal. I recommend you use fresh vegetables, they add a lot of taste in this soup.
Ingredients
- 2 round steaks
- Cajun Chef cayenne red pepper to taste
- 1 turnip, chopped
- 1/2 head of white cabbage
- 1/2 head of red cabbage
- 2 celery stalks, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 small red onion, chopped
- 1 small white onion, chopped
- 1/2 lb green beans
- 1 bag medium carrots
- 2 (28 oz) cans whole tomatoes
- 1 (29 oz) can tomato sauce
- 1 (12 oz) can tomato paste
- 1 (14 oz) can diced tomatoes
- 8 quarts water
- Zatarin's Season All
Directions
Step 1
Fill a 16 quart stockpot halfway with water. Cut the steak into bite size pieces, season to taste and add to the stockpot.
Step 2
Cut all vegetables the same size. Add all ingredients into the stockpot.
Step 3
Simmer for 2.5 hours or until meat and vegetables are cooked.
Average Rating
(5 / 5)
2 people rated this recipe
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