Beef Vegetable Soup

Soups & Stews

Recipe courtesy of Chef Paul Prudhomme's Pure Magic Cookbook

Serves 6 to 8

  • 2 quarts beef stock
  • 2 lbs bone-in beef soup meat, about 1 inch thick, cut into 4 to 6 pieces
  • 1 lb bone-in chuck roast, cut into 1-inch cubes
  • 1 cup onions, chopped
  • 1 cup tomatoes, peeled and chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, medium-diced
  • 1/2 cup canned tomato sauce
  • 1/4 cup bell pepper, chopped
  • 2 tablespoons Paul Pruhomme's Meat Magic
  • 3/4 lb turnips, medium-diced
  • 1 cup potatoes, peeled and medium-diced**
  • 1 cup chopped cabbage
  • 1/2 cup uncooked twist macaroni **
  • 6 string beans, trimmed and sliced into 1-inch pieces
  • 1/4 cup peas, fresh (preferred) frozen OK
  • 1/4 cup green onion tops (scallions) chopped

**Note: For Low Carb version eliminate the potatoes and macaroni

Beef Vegetable Soup

Beef Vegetable Soup 

Click image to enlarge


Combine the stock, meat and bones in a 6-quart pot over high heat. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, stirring occasionally. Return the heat to high and stir in onions, tomatoes, celery, carrots, tomato sauce, bell peppers and Meat Magic. When soup just begins to boil again, reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Stir in the turnip, potatoes and macaroni, cabbage beans and peas. When soup comes to a boil again, reduce the heat and simmer until the vegetables are tender but still firm, about 30 minutes. Skim any fat from the surface as it appears. Stir in the green onions and allow to cook for 5 minutes more.

Skim off any visible fat prior to serving.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive