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.