Growing up we referred to this tasty soup as just vegetable soup, but because I didn’t want to confuse you I’m calling it what it really is and that is vegetable and beef soup. This recipe comes from an old, old issue of Southern Living. My grandma has been making it for years, only it no longer resembles the original Southern Living recipe in the slightest. When I asked my mom to email it over to me the only thing still being used from the original recipe is the 1 1/2 pounds of stew meat. Everything else was crossed out with notes in the margin from both my mom and grandma of what they use instead.
But while my family called it Vegetable soup, I liked to call it as eye ball soup. You remember like from the Indian Jones’ movie. We must have been eating this for dinner after it had been on TV one day. I saw the little okra seeds floating around and it reminded me of the eye ball soup in the movie. Ever since then the name has stuck.
Your store probably makes a vegetable soup mix, this is the one I use. It has tomatoes, carrots, potatoes, okra, corn, green beans, lima beans, onions, and celery in it, but if you are unable to find a similar mix you could make up your own fresh or frozen mix for the soup.
- 1 ½ lbs stew meat
- 2 quarts beef broth
- ½ teaspoon pepper
- 1 large onion, chopped
- 2 bay leaves
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- 3 bags of frozen soup vegetables
- 2 cups water
- Salt to taste
- Shredded cheese for garnish
- Combine the meat and beef broth in a large stock pot. Add pepper, onion, bay leaves, oregano, and thyme. Cover and simmer 45 minutes.
- Remove meat and cut into small bite size pieces. Return the meat to the pot and add all vegetable and water. Simmer for 30 minutes up to an hour, until vegetables are tender.