Sommemor’ Vegetable Beef Soup
  • Servings: 18-20
  • 1 large beef soup bone
  • 2 lbs boneless beef stew meat
  • 2 1-lb bags frozen soup vegetables
  • 1 1-lb bag frozen gumbo vegetables
  • 1 qt crushed or diced tomatoes
  • 1 large + 1 small cans tomato paste
  • 1 1-lb bag of cut okra (optional)
  • 3 cans chicken broth
  • salt and ground black pepper to taste
  • 2 medium onions, coarsely chopped
  • 3 stalks celery, sliced
  • 2 medium or 1 very large green pepper
  • 4-5 bay leaves
  • 4-5 finely garlic cloves, finely chopped
  • 1 pod red or jalapeno pepper
  1. Put soup bone and last 6 ingredients in a large stock pot with about 6 quarts of water.
  2. Bring to boil and cook until meat falls off bone. Cool. Remove meat and chop into small bite size pieces. Discard bones and fatty pieces of meat.
  3. Add 3 quarts hot water to existing stock. Add chopped meat, and soup and gumbo vegetables.
  4. Bring to boil and cook for 45 minutes. Add okra, tomatoes, tomato paste,
  5. and salt and pepper to taste. Cook until all vegetables are tender.
  6. Makes 18-20 servings.
Because its an un-traditional soul food guaranteed to dive you deeper into your own heartspace - now THAT'S soul food! And my faves are the soups which you can make and enjoy for days, send the husband to work with warm soup and kids to school with warmth <3