Recipe by: Lisa Prince
Vegetable Beef Soup
It is important to season this soup with salt and pepper throughout the cooking process. I like this soup to be a little hot and spicy but remember people can always add more Texas Pete to their individual bowl.
Servings: 8
Cook Time: Prep Time: 20 minutes; Total Time: 60 minutes
Meal Type: Entree
NC Ingredients: Hamburger, Green Beans, Corn, Cabbage, Carrots, Onions
Ingredients
Directions
In a large Dutch oven, brown hamburger and drain any grease; set aside. Add 1 Tbsp. olive oil to the pan on medium-high heat. Add onion and carrots; cook, stirring often until vegetables begin to soften, 8 to 10 minutes. Meanwhile in another pot (if you don’t have leftover green beans from a previous meal that week) cook the green beans covered with water on high until soft. Once the vegetable are soft, add the broth, water, hamburger, tomatoes, fresh corn that has been cut off the cob, butter bean, black-eyed peas, cabbage, ketchup and tomato paste. Bring to a boil, and then reduce heat to low, simmer for 10-15 minutes until the cabbage and corn are cooked. Add green beans, hot sauce, salt and pepper and simmer another 5 minutes.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.