ADVOCATE-TESTED RECIPE

Healthy Vegetable Soup

Makes about 7½ quarts. The recipe is from “Tell Me More” cookbook by The Junior League of Lafayette, Inc., and was submitted by Laurie Martin Smith. Recipe can be reduced if desired.

4 to 5 quarts water

1 large round steak, cut into 1-inch pieces (I use 1½-2 lbs. round or chuck)

1 large bay leaf (remove before serving)

Salt, pepper and Tony Chachere’s Original Seasoning Mix to taste

1 large onion, chopped

3 ribs celery, chopped

1 small bell pepper, chopped

3 beef bouillon cubes

1 large can chopped tomatoes (I added two 15-oz. cans)

1 (8-oz.) can tomato sauce

5 or 6 carrots, peeled, and sliced

1 (16-oz.) bag frozen corn

1 (16-oz.) bag frozen green beans

1 (16-oz.) bag frozen okra

2 cubed potatoes

½ cabbage (cut into 1-inch pieces)

1. In a large soup pot boil water, meat, bay leaf and seasoning for about 1 hour.

2. Add remaining ingredients and simmer for 2½ hours.