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Pearlie's Vegetable Beef Soup (with Mavis’ Additions)

From Monday Through Sunday in Mavis’ Kitchen

Ingredients: 

Beef broth:
1 soup bone
1½ pounds stew meat or chuck roast, cubed
Olive oil
1 onion, chopped
2 celery stalks, cut in half (include celery leaves)
1 green bell pepper, half diced, half quartered
2 cups chicken broth (or 2 teaspoons chicken granules in 2 cups water)
2 cups beef broth (or 2 teaspoon beef granules in 2 cups water)
4 cups water
1 can diced tomatoes, 14 ounces
1 can tomato sauce, 8 ounces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon Lawry's Seasoning Salt

Remaining ingredients:
1 package frozen vegetables
1 cup broccoli crowns, broken apart
2 potatoes, chopped
1 white onion, cut into rings
1 cup cauliflowerettes, broken apart
1 yellow squash, sliced in 1-inch rounds
1 zucchini, sliced in 1-inch rounds
½ small cabbage, quartered
½ cup green beans (fresh or frozen), cut in 1-inch
pieces
6 green onions, chopped
2 cups okra, sliced (or whole if you prefer)
Dash of Tabasco
Crackers or cornbread as accompaniment

Recipe directions: 

In a Dutch oven (or large soup pot), brown seasoned soup bone and meat in olive oil for 5 minutes. Add the onion, celery and bell pepper; stir. Cover and steam about 5 minutes. Add chicken broth, beef broth and 4 cups water and cook over low heat for 20 minutes, allowing meat to season the broth. Add canned tomatoes (including liquid) and tomato sauce; stir. Add seasonings as needed. Cover and simmer for about 1½ hours or until meat is tender. Remove soup bone, remove meat from bone, and add meat to the soup. Add bone back to the soup for flavor.

Add all the fresh vegetables you want, bring to a boil, then add frozen vegetables. Reduce heat, check seasonings, and cover. Then sit down and have a nice cup of coffee and enjoy the break! Add more water or broth if the soup is too thick. A dash of Tabasco gives a little lift. Serve with crackers or cornbread.

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