Karen Rouse's

Vegetable Soup


3 pounds brisket or stew meat
large diced onion
2 large bell peppers, diced
4 stalks celery, sliced
1/4 cup fresh parsley
1 small can tomato sauce
1 can (15 ounce ) diced tomatoes
3 boxes (48 ounces each) beef broth
6 carrots, sliced or 1 small bag sliced carrots
4 large potatoes cubed
1 bag sweet frozen corn
1/2 bag frozen sweet peas
1/2 frozen green beans
1/2 head sliced cabbage 
small amount of angel hair pasta (i use the “bird nest” type and put about 3 or 4  nests)
Tony Chachere’s, to taste


Start with a very large pot!
Season meat with Tony Chachere’s. Brown meat in a little bit of olive oil. then add onion, bell pepper, celery, and parsley and saute until wilted and fragrant.  Add tomato sauce and diced tomatoes and cook for a 3 minutes, then add beef broth and carrots. Cook on medium hat for around 45 minutes until carrots are tender.  Add corn, potatoes, green beans, sweet peas and more Tony Chachere’s to taste. Continue cooking until potatoes are tender, then add cabbage and pasta. Cook a final 20 minutes or until cabbage is clear.
If at any point you need more liquid, just add a little water.