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NC Vegetable Beef Soup Recipe

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This recipe for NC Vegetable Beef Soup is from The Goodwill Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb.fresh ribeye staek diced into 1/4-1/2" pieces
1 garlic clove pressed
1-2 bay leaves
1 tsp. dried Italian herbs

X amt H2O (this will require a 4 qt. pot)
1 tsp. oil
1 small can Veg All w liquid
1 c. frozen baby lima beans
1 large can Cento San Marzano whole tomatoes
(slice tomatoes into THIRDS,use juice as well)
2 c. sweet onions-chopped
1 c. diced(1/4") fresh carrots
1-2 c. diced (1") red potatoes peeled(raw)
1-2 c.fresh or frozen okra
2 tsp. black pepper
0-2 tsp. salt
1/4 tsp. sugar

Directions:
Directions:
-to a hot skillet add ribeye,stir rapidly with a wooden
spoon for 5 min
-remove from heat and drain
-add garlic,bay leaves and Italian herbs
-cook 5 min more,with stirring (do NOT drain)
-place saute in large pot containing 1 qt. H2O
-add oil,Veg All,onion,carrots and tomatoes
-adj. H2O if necessary
- cook med heat for 1 hour
-add remaing ingredients and cook 30 additional
min

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
-soup is SOUP-not stew-use enough H2O
-as w many dishes,soup will be better the next day
-for vegetarians:relpace meat w boullion and more oil

 

 

 

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