Vegetable Soup II

2003-01-01
  • 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.



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Kaplan, Louisiana Louisiana
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