Ultimate Beef & Vegetable Soup by The Cajun Ninja

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Updated version of the original Beef and Vegetable Soup Video.
Recipe will be pinned in the comments

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Music by Horace Trahan
“Horace’s Mardi Gras”

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31 COMMENTS

  1. BEEF & VEGETABLE SOUP

    2-3 lbs of Beef Stew Meat
    Kosher Salt to Season Beef
    Black Pepper To Season Beef
    1 Onion
    1 Bell Pepper
    6 Cloves of Garlic
    2-3 Baking Potatoes
    3 Sticks of Celery
    3 Carrrots
    1 lb Green Beans Snapped
    1 Head of Cabbage
    1 Handful of Fresh Parsley
    1 (8oz) Pack of Sliced Mushrooms
    1 (32 oz) Container of Beef Broth
    2 (46 oz) Bottles of Tomato/Vegetable Juice
    1 Tablespoon of Cajun Seasoning
    2 Bay Leaves
    1 (12 oz) Bag of Frozen Corn

    optional
    1 Package of Sea Shell Pasta

    Start out by heating a large pot over Medium heat.
    Season the beef stew meat generously with the Kosher Salt, and Black Pepper.
    Chop the Onion, Bell Pepper, and Garlic.
    Add the vegetable oil to the large pot and let coat evenly.
    Drop the Beef in.
    Cook the Beef until you see hardly any pink left.
    Remove the Beef, placing it into a large bowl off to the side.
    Drop in the Onion, Bell Pepper, and Garlic.
    Sauté the Vegetables for 25 minuets.
    While the chopped Vegetables are sautéing, cut the Potatoes, Celery, and Carrots into large pieces.
    Also prep your Green Beans by snapping the ends.
    Fine chop the Parsley.
    Chop the Cabbage into large pieces, removing a portion of the white center. Set it all off to the side.
    Be sure to periodically stir your pot.
    Once the sautéed Vegetables are soft, add in the 32 oz container of Beef Broth.
    Next add the two 46 oz bottles of Tomato/Vegetable juice.
    Add the cooked Beef back in.
    Add in all of the fresh cut Vegetables.
    Add the Tablespoon of Cajun Seasoning and two bay leaves.
    Bring to a boil, cover, lower to simmer, and cook for 1 hour.
    After the one hour mark, pour in the bag of frozen Corn.
    Bring back to a boil, cover, lower to simmer, and cook for another hour.
    If you choose to have pasta, with about 40-30 minuets left, begin boiling a pot of water, and cook the pasta according to the package directions.
    Add your desired amount of pasta to your bowl and enjoy.

  2. Never use 'stew meat'. It is all trimmings and may be from multiple different 'roast' sections of the cow. Just do like Julia Childs said and get a chuck roast. Break it down along the natural lines and remove most of the fat/all of the silver skin.

    Also, russets are not the best potato for a stew/soup. You want a yukon/dutch gold or german butterball.

  3. Make mine sorta like it. No cabbage for sure. I also add a lb of ground beef and if u can get your hands on it, deer sausage. And special recipe— V8 spicy…. use 8 8oz cans. It’s really not spicy due to water from veggies, but adds an awesome flavor… great recipe my fellow Cajun.

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