Vegetable Soup

10 servings Prep: 15 m Cook: 2 h Total: 2 h 15 m Beginner
5.0/5 (1)
Vegetable Soup
Fantastic alternative to the regular veggie soup with stew meat, Rotel tomatoes, and plenty of veggies; it’s spicy and easy to make. Will make the sniffles go away for sure.

Ingredients

10 servings
  • 1 lb stew meat
  • 2 (15 oz) cans mixed vegetables
  • 2 large onions, chopped
  • 2 bell peppers, chopped
  • 4 stalks of celery, chopped
  • 1 (15 oz) can diced tomatoes
  • 1 (10 oz) can Rotel Brand tomatoes
  • 1 (29 oz) can tomato sauce
  • Salt and pepper to taste
  • Tony Chachere's seasoning to taste (optional)
  • 3 cups water or beef broth

Step-by-Step Instructions

  1. Cut stew meat into bite size pieces and season with salt and pepper to taste.
  2. Heat a large skillet over medium-high heat. Brown the seasoned meat with the chopped onions until the meat is seared on all sides and the onions are softened, about 8-10 minutes.
  3. Transfer the browned meat and onions to a large pot. Add the water or beef broth, mixed vegetables, bell peppers, celery, diced tomatoes, Rotel tomatoes, and tomato sauce.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours until meat is tender and flavors have melded. The soup should be thick but still soupy.
  5. Taste and adjust seasoning with additional salt, pepper, and Tony Chachere’s seasoning if desired. You can add more water for a thinner soup or cook down longer uncovered for a thicker consistency.
  6. Serve hot with cornbread or crackers.

Common Problems and Solutions

Q: Why is my soup too watery?

A: If your soup is too thin, remove the lid during the last 30-45 minutes of cooking to let excess liquid evaporate. You can also simmer it longer uncovered until it reaches your desired consistency.

Q: Can I use a different cut of beef?

A: Yes, chuck roast cut into chunks works great and becomes very tender. You can also use ground beef for a quicker-cooking version, though you'll only need about 30-45 minutes total cooking time.

Q: My meat is still tough after 2 hours. What should I do?

A: Some cuts need longer cooking. Continue simmering for another 30-60 minutes, checking for tenderness. Make sure the heat is low enough that it's gently simmering, not boiling hard.

Tips and Techniques

For even more flavor, brown the meat in batches to get a good sear - don’t overcrowd the pan. The caramelized bits add depth to the soup. You can also make this in a slow cooker on low for 6-8 hours after browning the meat and onions.

Ingredient Substitutions

  • stew meat: chuck roast cut into 1-inch cubes or ground beef
  • Rotel tomatoes: 1 can diced tomatoes plus 1-2 diced jalapeños
  • Tony Chachere's seasoning: Cajun seasoning blend or mix of garlic powder, onion powder, paprika, and cayenne
  • mixed vegetables: fresh or frozen corn, green beans, carrots, and peas

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven (for simmering soup)
  • Large skillet (for browning meat)

Historical Context

Louisiana cooks have always added a spicy kick to traditional dishes, and this vegetable soup is no exception. The use of Rotel tomatoes (invented in Texas but adopted wholeheartedly by Louisiana cooks) gives it that signature heat that’s perfect for the occasional cold snap in South Louisiana.