Ribeye Soup

Three 1-inch thick ribeye steaks
3 tablespoons margarine
2 tablespoons oil
Red, black and white pepper
20 ears fresh baby corn
2 cups fresh pearl onions
3 cups fresh green beans
20 fresh baby carrots
8 ounces small mushroom caps
10 small new potatoes, halved
1/2 cup parsley, chopped
1/4 cup green onions, chopped
1 can Swanson beef broth
3 Jalapeno peppers, halved and seeded
5 Roma tomatoes, peeled and chopped
2 tablespoons garlic, minced
1/2 teaspoon rubbed sage
10 cups filtered or spring water

Season steaks to taste. Heat margarine and oil in stock pot, brown meat until desired doneness.

Remove meat. Add beef broth, jalapeno peppers, salt and pepper, to taste, sage, water, tomatoes, garlic and mushrooms in pot and simmer. In steamer, add baby corn, onions, beans, carrots and potatoes. Steam until carrots are cooked but firm.

Remove jalapeno peppers from stock and add steamed vegetables, parsley and green onions. Simmer 5 minutes. Remove excess fat from steaks and cut into 1-inch cubes. Add steak cubes to stock and remove from heat.

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Cajun Country -- New Iberia, Louisiana