Vegetable Soup

18 ingredients
6 steps

Ingredients

  • 2 cups canned, peeled tomatoes, with juice
  • 2/3 cup tomato paste
  • 2 teaspoon garlic
  • 2 teaspoon serrano chile, finely chopped (or red pepper flakes)
  • 2/3 teaspoon fresh oregano
  • 2/3 teaspoon cumin
  • 2/3 teaspoon kosher salt, plus 2 teaspoons
  • 3 cups chicken broth
  • 3 cups beef broth
  • 2 cups diced potatoes
  • 3/4 cup diced carrots
  • 1/2 cup diced onion
  • 1 bunch or 2 cups bok choy, chopped
  • 1/2 cup diced celery
  • 1/2 cup green beans
  • 1/2 cup diced okra
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 cup lime juice, or balsamic vinegar

Directions

  1. 1
    Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
  2. 2
    In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper.
  3. 3
    Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed.
  4. 4
    At end of cooking time, add lime juice (or balsamic vinegar).
  5. 5
    The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
  6. 6
    Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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