Recipe by Chef Curt
This is another hearty winter staple found in the Midwest. I hated it when I was a kid, but now that adulthood has kicked in, sometimes nothing is better than a big serving of hot vegetable soup on a cold day.
Top Review by colleendg
This is a great soup!! Instead of the cajun seasoning, I add a heaping spoon of horseradish to give it a little zip. We like to have it with a good crusty roll or bread for dipping. thanks
- 2 lbs chuck roast, cubed into 1/2 inch squares
- 2 tablespoons olive oil
- 1 quart Italian cut green beans
- 1 1⁄2 quarts water
- 1 quart whole canned tomatoes
- 1⁄2 large onion
- 1 1⁄2 cups baby carrots, peeled and sliced in 1/4 inch chunks
- 1 1⁄2 cups frozen corn
- 5 potatoes, peeled and cut in 1/2 inch cubes
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cajun seasoning, to add a little kick
Directions See How It's Made
- Cut up the chuck roast and all the vegetables as directed in the ingredients section. Add the olive oil to a large stock pot and place the chuck cubes in the bottom to brown over medium high heat. When half browned add all the seasonings and onion.
- Continue stirring and browning about 5 minutes and add the green beans, water, and carrots. Let it come to a slow boil and add all the other vegetables. Add a little more water if necessary to cover all the items well and add about an inch more in the pot depending on how tall it is.
- Turn down the heat to medium low and continue to simmer for about 45 minutes - stirring occasionally. Enjoy!