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
-
1Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
-
2In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper.
-
3Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed.
-
4At end of cooking time, add lime juice (or balsamic vinegar).
-
5The 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.
-
6Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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