Vegetable Soup II

10 servings Prep: 30 m Cook: 2 h 30 m Total: 3 h Beginner
5.0/5 (2)
Vegetable Soup II
This freezes very well and makes a great quick meal for busy nights. I recommend you use fresh vegetables—they add a lot of taste in this soup. Packed with beef, cabbage, peppers, and tomatoes.

Ingredients

10 servings
  • 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

Step-by-Step Instructions

  1. Fill a 16 quart stockpot halfway with water (about 8 quarts). Cut the steak into bite size pieces, season to taste with cayenne red pepper and Zatarin’s Season All, and add to the stockpot. Bring to a gentle boil.
  2. While the beef is starting to cook, cut all vegetables into uniform bite-sized pieces for even cooking. Add the turnip, both cabbages, celery, all three peppers, both onions, green beans, and carrots to the stockpot.
  3. Add the whole tomatoes (breaking them up with your hands or a spoon), tomato sauce, tomato paste, and diced tomatoes to the pot. Stir well to combine.
  4. Reduce heat to a simmer and cook uncovered for 2.5 hours, stirring occasionally, until the beef is tender and vegetables are cooked through. Adjust seasoning to taste before serving.

Common Problems and Solutions

Q: Why is my soup too watery?

A: Make sure you're only filling the pot halfway (about 8 quarts for a 16-quart pot). If it's still thin, simmer uncovered for an additional 30-45 minutes to reduce and concentrate the flavors. The tomato paste helps thicken it.

Q: Can I use frozen vegetables instead of fresh?

A: You can, but fresh vegetables really do make a difference in flavor and texture. If using frozen, add them in the last hour of cooking so they don't get mushy.

Q: The meat is tough after 2.5 hours. What went wrong?

A: Round steak can vary in thickness. If your pieces are larger or the steak is particularly tough, simmer for an additional 30-60 minutes until fork-tender. A gentle simmer (not a rolling boil) is key.

Tips and Techniques

Season the beef generously before adding it to the pot—this builds flavor from the start. Cut all your vegetables roughly the same size so they cook evenly. This soup tastes even better the next day after the flavors have melded, and it freezes beautifully for up to 3 months.

Ingredient Substitutions

  • round steak: chuck roast or stew meat
  • fresh vegetables: frozen mixed vegetables
  • Zatarin's Season All: Tony Chachere's or your favorite Creole seasoning

Equipment Needed

  • 16-quart stockpot or large soup pot
  • sharp knife and cutting board
  • long-handled spoon for stirring