Creole Beef Vegetable Soup

40 servings Prep: 30 m Cook: 5 h Total: 5 h 30 m Beginner
4.0/5 (1)
A delicious, spicy beef vegetable soup with garlic, red wine, and Frank’s Red Hot sauce that simmers for hours to develop a delightful after taste! This is serious comfort food with a kick.

Ingredients

40 servings
  • 5 pounds of beef (any kind will do but I prefer sliced roast beef or prime rib)
  • 4 pounds of frozen mixed vegetables
  • 10 cloves of garlic
  • 5 tbsp black pepper
  • 2 tsp white pepper
  • 2 cups of dry red wine
  • 1 (12 oz) can of beer
  • 3 cups or 5 cups Frank's Red Hot sauce
  • 3 bay leaves
  • the juice of 3 lemons

Step-by-Step Instructions

  1. Put beef and vegetables in a large pot with enough water to cover (about 4-5 quarts). Bring to a boil over high heat.
  2. Once boiled, add garlic, black pepper, white pepper, red wine, and beer. Reduce heat to low and simmer uncovered for 4 hours, stirring occasionally.
  3. Add Frank’s Red Hot sauce, bay leaves, and lemon juice. Taste and adjust seasoning as needed - start with 3 cups of hot sauce and add more if you want it spicier. Continue to simmer for another hour.
  4. Remove bay leaves before serving. The soup will be rich, spicy, and full of flavor.

Common Problems and Solutions

Q: Can I use less hot sauce?

A: Absolutely! Start with 2 cups of Frank's Red Hot and taste before adding more. The lemon juice helps balance the heat, and you can always add more hot sauce at the table.

Q: Why does it need to simmer for so long?

A: The long simmer time (5 hours total) breaks down the beef to tender perfection and allows all the flavors to meld together. This is what gives the soup its delightful after taste.

Q: Can I make this in a slow cooker?

A: Yes! Brown the beef first if desired, then add everything except the hot sauce, bay leaves, and lemon juice to your slow cooker. Cook on low for 6-8 hours, then add the final ingredients and cook for 1 more hour.

Tips and Techniques

Use a heavy-bottomed pot to prevent scorching during the long simmer. The lemon juice is key - it brightens the flavors and counteracts any overwhelming spice or richness. Don’t skip it!

Ingredient Substitutions

  • Frank's Red Hot sauce: Louisiana hot sauce or Tabasco sauce
  • dry red wine: beef broth or additional beer
  • frozen mixed vegetables: fresh vegetables like carrots, green beans, corn, and peas
  • prime rib or roast beef: chuck roast, stew meat, or brisket

Equipment Needed

  • Large stockpot or Dutch oven (at least 8 quarts)
  • Long-handled spoon for stirring

Historical Context

Creole cooking is known for combining European techniques with bold seasonings, and this soup exemplifies that tradition with its wine-based broth spiked with serious heat from the hot sauce.