Recipe courtesy of Joyce Fox
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
6 to 8 servings

Ingredients

Directions

Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.

In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).

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. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Tortilla Soup

Recipe courtesy of Rachael Ray

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

7-Can Soup

Recipe courtesy of Ree Drummond

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Minestrone Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.