Recipe courtesy of Joyce Fox

Vegetable Soup

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

Ingredients

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

Directions

  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).
  3. 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.

Vegetable Soup

Vegetable Soup with Sweet Basil

Vegetable Soup with Sweet Basil

Grandma Neely's Fried Pork Chop Vegetable Soup