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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Roasted Vegetable Soup

Recipe courtesy of Ree Drummond

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Vegetable Soup

Recipe courtesy of Food Network Kitchen

Vegetable Soup

Recipe courtesy of Michele Urvater

Vegetable Soup

Recipe courtesy of Michele Urvater

Vegetable Soup

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories