Prepare dinner This: Soup’s on: Hearty Vegetable Soup is a wholesome option to refill | Meals/Recipes

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With Thanksgiving on the books and a sip in the air, that can only mean one thing: soup weather.

This recipe makes a big saucepan and, even better, it’s a pretty healthy way of filling the empty stomachs that gather around your table.

If that sounds like too much soup, freeze something or cut the recipe in half.

No matter how much you do, you’ll love to be immersed in a large bowl for lunch or dinner.

The list of ingredients is a bit long, but when everything goes into the pot, you’re pretty much done. Simply let it simmer on the stove (approx. 3½ hours in total).

We like it with a side of cornbread muffins, but any heavy bread will do.

Hearty vegetable soup

Makes about 7½ liters.

4 to 5 liters of water

1 large round steak, cut into 1 inch pieces

1 large bay leaf

salt

pepper

1 large onion, chopped

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3 ribs of celery, chopped

1 small bell pepper, chopped

3 cubes of beef bouillon

1 (10.5 oz) can of Ro-Tel tomatoes

1 (8 ounce) can of tomato sauce

5 or 6 carrots, peeled and sliced

1 (16 ounce) bag of frozen corn

1 (16 ounce) bag of frozen green beans

1 (16 ounce) bag of frozen okra

2 potatoes, diced

½ cabbage (cut into 1-inch pieces)

1. Boil the water, meat, bay leaf and spices in a large stock pot for about 1 hour.

2. Add the rest of the ingredients and let simmer for 2½ hours. Remove bay leaf before serving.