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BATON ROUGE, La. (WAFB) - Vegetables were always canned or jarred during the spring and summer months to ensure a good supply over the winter. Often, when the weather started to turn cold, I remember a huge pot of this vegetable soup on the stove available for tasting all day. Happy National Soup Month!

Prep Time: 3 Hours

Yields: 12 Servings

Ingredients:

3 pounds bone-in soup meat, shank or round
¼ cup butter
1 cup coarsely chopped onions
1 cup coarsely chopped celery
½ cup coarsely chopped green bell peppers
¼ cup coarsely chopped red bell peppers
¼ cup coarsely chopped orange bell peppers
1 cup sliced carrots
¼ cup minced garlic
4 quarts beef stock
1 pint diced tomatoes
8 ounces tomato sauce
6 red potatoes, cubed
1 cup whole kernel corn
1 cup lima beans
1 cup red beans
1 cup blackeyed peas
2 cups coarsely chopped cabbage
1 (12-ounce) package vermicelli
salt and cracked black pepper to taste
granulated garlic to taste

Method:

In a 2-gallon stockpot, melt butter over medium-high heat. Sear meat to nice brown coloring then add onions, celery, bell peppers, carrots and minced garlic. Sauté 3-5 minutes or until vegetables are wilted, stirring often. Add beef stock, tomatoes and tomato sauce. Bring mixture to a boil, reduce to simmer and cook until meat is fork-tender, about 2½ hours, stirring occasionally. Add potatoes, corn, beans, peas and cabbage.

Cook an additional 15 minutes, stirring often. Add spaghetti and continue cooking until spaghetti is tender. Season to taste using salt, black pepper and granulated garlic. Additional beef stock may be added to retain volume of liquid.

NOTE: You may also wish to add any variety of your favorite vegetables to this recipe.

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