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Vegetable Soup
Spicy Version |
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2 large cans diced regular tomatoes
1 bag okra
chopped frozen green beans
1 bag tiny little baby carrots
1 bag pearl onions or small frozen onions
8-10 medium red potatoes
3 heads each of broccoli and cauliflower
3 white onions
1 bag yellow corn
1 bag peas
3-4 boxes beef broth
1 box fresh mushrooms
6 fresh jalapenos- medium size
1 can Habanero Rotelles
1 bunch celery
1 green pepper
1 bunch scallions
Sea Salt
Course pepper
Cayenne Pepper
Cavanders
2 habaneros
2 regular zucchini
1 bunch cilantro
1 jar pickled beets
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Cut up all potatoes , broccoli and cauliflower heads (into small to medium floweret’s), celery, scallions, zucchini into appropriate size pieces. Place in a large stock pot over a medium fire and add the beef broth. Dice up the green pepper and slice the mushroom and add to pot.
Thinly slice the jalapenos and finely dice the habaneros and toss in the pot.
Add all corn, beans, baby carrots, chalets / pearl onions, cans of tomatoes, rotelles to the pot.
Add some sea salt, course pepper, cayenne, cavenders to pot.
Roughly chop some of the cilantro and put in pot.
Cover, reduce heat after coming to a hard boil for 15 minutes, let simmer for 1-2 hours over a very low heat.
Open jar of beets and drain off juices.
Place in a bowl, lightly salt and have as a snack while waiting for soup to cook.
Bon appetite…………..
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Preparation Time: 2-3 hours |
Serves: 10-12 |
| Recipe Origin: United States |
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Submitted by: |
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Shaun
Missouri
United States |
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| This recipe has been viewed 2236 times. |
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