INGREDIENTS:
2 pounds of cubed beef (chuck roast)
1 large onion (diced)
1 level tablespoon "Lemoine's Season Em Up" Cajun Seasonings
1 teaspoon salt
2 tablespoons beef flavored bouillon granules, Knorr, Maggi or your favorite brand
¼ cup Gold Medal Wondra flour
1/2 gallon (8 cups) of water
1 level tablespoon of Kitchen Bouquet
one (10 oz) can of Rotel diced tomatoes & green chilies (mild or original, your choice)
three (15 ounce cans) of Veg-All mixed vegetables
1 large bell pepper (diced in large squares)
1 heaping tablespoon of Zatarain's dried parsley flakes
½ cup of DaVinci Alphabet semolina or your preference of pasta
COOKING DIRECTIONS
1. Add cubed beef, onions, Lemoine's, salt and beef bouillon to a 1.5 gallon pot and place pot on burner on medium high heat. Cook down beef and stir occasionally to prevent sticking. You will notice juices extracted from the cubed beef. Continue cooking down beef for about 15 minutes.
2. Stir as you add the Wondra flour. Cook down for 3 minutes and be sure to stir often to prevent scorching the bottom of the pot.
3. Add the water and turn burner to high to bring soup to a boil. Once you reach the boiling point, add the Kitchen Bouquet and reduce heat to medium.
4. After simmering your soup for about 30 minutes, add the Rotel. At the same time, remove a piece of cubed beef and taste for tenderness. Continue to sample cubed beef every 15 minutes. (This is the critical path to ensuring success for this soup.)
5. When you are satisfied that your beef is tender, add the Veg-All, bell pepper and parsley flakes and continue to simmer for 15 minutes.
6. Stir in the alphabet pasta and turn off the burner. Let soup stand for 20 minutes to fully cook pasta. Stir occasionally to ensure the pasta separates and is distributed throughout your soup.
7. Time to eat!
2 pounds of cubed beef (chuck roast)
1 large onion (diced)
1 level tablespoon "Lemoine's Season Em Up" Cajun Seasonings
1 teaspoon salt
2 tablespoons beef flavored bouillon granules, Knorr, Maggi or your favorite brand
¼ cup Gold Medal Wondra flour
1/2 gallon (8 cups) of water
1 level tablespoon of Kitchen Bouquet
one (10 oz) can of Rotel diced tomatoes & green chilies (mild or original, your choice)
three (15 ounce cans) of Veg-All mixed vegetables
1 large bell pepper (diced in large squares)
1 heaping tablespoon of Zatarain's dried parsley flakes
½ cup of DaVinci Alphabet semolina or your preference of pasta
COOKING DIRECTIONS
1. Add cubed beef, onions, Lemoine's, salt and beef bouillon to a 1.5 gallon pot and place pot on burner on medium high heat. Cook down beef and stir occasionally to prevent sticking. You will notice juices extracted from the cubed beef. Continue cooking down beef for about 15 minutes.
2. Stir as you add the Wondra flour. Cook down for 3 minutes and be sure to stir often to prevent scorching the bottom of the pot.
3. Add the water and turn burner to high to bring soup to a boil. Once you reach the boiling point, add the Kitchen Bouquet and reduce heat to medium.
4. After simmering your soup for about 30 minutes, add the Rotel. At the same time, remove a piece of cubed beef and taste for tenderness. Continue to sample cubed beef every 15 minutes. (This is the critical path to ensuring success for this soup.)
5. When you are satisfied that your beef is tender, add the Veg-All, bell pepper and parsley flakes and continue to simmer for 15 minutes.
6. Stir in the alphabet pasta and turn off the burner. Let soup stand for 20 minutes to fully cook pasta. Stir occasionally to ensure the pasta separates and is distributed throughout your soup.
7. Time to eat!
