"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

NC Vegetable Beef Soup Recipe

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This recipe for NC Vegetable Beef Soup, by , is from The Goodwill Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Craven -store#22
Added: Friday, January 28, 2011


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

-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

Number Of Servings:
Number Of Servings:
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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