Maw maw's Vegetable Beef Soup

Description

This is no ordinary soup, not by a long shot. Everytime Maw maw made this soup it was always the same; delicious, hearty and good for you and you went back for seconds! Served over spaghetti or by itself! Oh, and there's a secret to this soup that gives it it's unique flavor. See if you can guess what it is.

What you'll need 1 4 qt. stock pot with cover 1 cooking spoon with holes 1 cooking knife 1 large cast iron skillet 1 large spatula 1 3 qt. Sauce pan 1 colander

Ingredients

3 qts. water
2 yellow corn on the cob
1 pound of beef or pork stew meat diced small
1 brown onion chopped coarse
1/2 cup brown onion chopped fine
3 green onions chopped fine
1/4 cup green onion chopped fine
4 cloves garlic thin sliced
3 cloves garlic thin sliced
2 large tomatoes diced
3 small New potatoes diced small
3 medium carrots chopped fine
3 medium celery stalks chopped fine
1 medium green bell pepper chopped fine
1 8 oz. can of Green Beans
1 8 oz. can of Green Peas
1 tbls. Louisiana Hot Sauce
1/2 cup Vegetable oil
1/2 cup all-purpose flour
1 tbls. salt
1/2 tsp. basil leaves
1/2 tsp. black pepper
1 pound spaghetti

What you need to do

Make a light brown Roux of 1/4 cup all-purpose flour and 1/4 cup of vegetable oil. Set aside.

In 3 qt. sauce pan fill with water adding 1 tbsp. salt and boil spaghetti to aldenté. Rinse in colander with cold water. Set aside.

Put 3 qts. of water in stock pot over high heat, add 2 corns on the cob. Chop vegetables. When water begins to boil remove the corn and place it aside to cool. Reduce heat and introduce vegetables, stir and cover. When corn is cool enough, shuck it and return the kernels to the pot. Stir and stir occasionally while you do the meat.

Over medium heat in 1/8" of vegetable oil, brown meat, turning occasionally with spatula. Sprinkle meat with basil leaves. When meat is brown stir in 1/2 cup brown and 1/4 cup green onions and 3 garlic cloves. Reduce heat and simmer until onions are translucent. Stir in Roux. When Roux and meat are completely mixed, stir into pot and add hot sauce, stir and cover. Stir occasionally for an additional half hour. Salt and pepper to taste.

Serve in bowls over spaghetti.

Serves 8-10

Ah, the secret! The soup is not made with plain water but with the corn water which gives the soup a sweet charcter and unique flavor. Enjoy!