Recipe courtesy of Joyce Fox

Vegetable Soup

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  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
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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


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