Zack’s Vegetable Bean Soup

8 Servings

NOTE: This is Zack’s, my son, recipe. He uses a lot of herbs. It is very good, so different than any soup I have ever made.

2 lbs. round steaks, cubed, sesaosned
½ yellow onion, chopped
1 purple onion, chopped
1/3 green pepper, chopped
1/3 red and yellow peppers, chopped
1 Tbsp. flour
8 cloves garlic, minced
1 20oz. Can Rotel tomaotes
8 cups water
1 tsp. roux
Ham hock
½ tsp. fresh thyme
½ tsp. basil
½ tsp. parsley
Cabbage
Corn
Carrots
White beans
Black beans
Black eye peas
String beans
Noodles

Season steak. Heat oil in pot. Put in meat and ham hock. Put 1 Tbsp. flour over meat. Let brown, turning to brown all sides.
Add cut up onions, peppers and garlic. Cover and sauté.
Add 1 can Rotel and 8 cups water. Bring to a rapid boil Add 1 tsp. roux. Boil for 1 ½ hours. Check water and add if needed. Add the carrots, let cook for 15 minutes. Add thyme, basil, parsley, cabbage, noodles, corn, white beans, black eyes, sting beans and black beans.
Bring to a boil. Turn fire on medium heat and let cook for about 15 minutes. Turn off heat and let sit.

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