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Рецепт Creole Vegetable and Beef Soup
by John Spottiswood

Creole Vegetable and Beef Soup

This was a tasty soup that we gladly ate two nights in a row. I added quite a bit of extra creole seasoning to my bowl, because I love the flavor. This soup would still have been wonderful without the meat (I scooped much of mine into our kids' bowls), but I'd keep the meat in in if you are not vegetarian as it adds depth to the flavor. A good, hearty winter soup!

Рейтинг: 4/5
Avg. 4/5 3 голоса
Подготовка: США American
Приготовление: Порций: 8

Ингредиенты

  • 2 pounds beef brisket or soup bone
  • 1 large onion, quartered
  • 2 ribs celery, halved
  • 1 turnip, halved or quartered
  • 1 Tbsp Tony's Creole Seasoning (We added extra Creole seasoning to the adult bowls after cooking. If you don't have kids with mild taste buds eating this, maybe add more seasoning while cooking)
  • 3 quarts water
  • 1 14.5 oz can tomatoes
  • 1/2-2 cups chopped cabbage
  • 3 carrots, chopped
  • 1 turnip, diced
  • 2 ribs celery, chopped
  • 1 small onion, chopped
  • 1 medium Irish potato, chopped
  • 2 sprigs parsley, minced
  • 1 14.5 oz can corn, whole kernel
  • Leftover cooked rice or pasta (Feel free to make fresh rice or pasta if you don't have leftovers. We used leftover rice the first day, and cooked fresh rice when eating the next day. Both were great!)
  • If you don't want to buy Creole seasoning...you can make it by combining the following:
  • 1 tablespoons onion powder
  • 1 tablespoons garlic powder
  • 1 tablespoons dried oregano leaves
  • 1 tablespoons dried sweet basil
  • 1/2 tablespoon dried thyme leaves
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon white pepper
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon celery seed
  • 2 1/2 tablespoons paprika (sweet)

Инструкции

  1. In a large covered pot, add the meat, chopped onion, potato, celery, and turnip to water seasoned with Creole seasoning. Bring to a boil. Simmer for 2 hours or longer. Take soup meat from pot and remove meat from bone. Chop into bite-size pieces, discarding bone and fat.
  2. Mash well-cooked vegetables through a strainer or in pot with a potato masher. Return these ingredients, with meat, to the liquid. Add all other vegetables and simmer until vegetables are done to your liking (I usually let it simmer for about 2-2.5 hours).
  3. To serve, add as much leftover cooked rice and pasta as you want to a bowl. Ladle on the soup.