SOUTHERN VEGETABLE SOUP

SOUTHERN VEGETABLE SOUP image

Yield 10- 8 oz. Servings

Number Of Ingredients 14

2 oz. Salt pork, cut into small dice
10 oz. Beef, bottom round, cut into small cubes
8 oz. Canned peeled tomatoes, drained, seeded, and chopped
3.5 qts. Beef stock, heated to a boil
2 oz. Frozen green beans
2 oz. Red beans, cooked
4 oz. Onions, peeled and diced brunoise
3 oz. Celery stalks, washed, trimmed, and diced brunoise
6 oz. Green cabbage, washed, cored, and chiffonade
3 oz. Carrots, washed, peeled, and diced brunoise
2 oz. Frozen corn kernals
2 oz. Frozen okra
2 oz. Zucchini, washed, trimmed, and cut in 1/2" dice
Fresh ground Salt and Pepper to taste

Steps:

1. In a large marmite, place the salt pork, and render the fat, stirring frequently until browned. Add the beef, reduce the heat, and saute until browned 2. Add the tomatoes, and saute for another 2 mins. 3. Add the boiling stock, and simmer until the meat is slightly firm in texture. 4. Add all other ingredients, and continue to simmer until the vegetables are tender. 5. Season to taste and serve immediately in preheated cups, or hod at 135 degrees F or above.