Cajun Vegetable Beef Soup
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb beef stew meat cut into small bite-sized pieces
- 2 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 celery stalks sliced
- 2 carrots sliced
- 1 zucchini chopped
- 1 can 14.5 oz diced tomatoes
- 4 cups beef broth
- 1 cup water
- 1 cup green beans fresh or frozen
- 1 cup corn kernels fresh or frozen
- 2 tsp Cajun seasoning adjust to taste
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish optional
Instructions
Sauté The Beef
- I start by heating olive oil in my Dutch oven over medium-high heat. I add the beef and sear it until browned on all sides. This builds deep flavor right from the start.
Add Aromatics
- Next, I stir in the diced onion, garlic, bell peppers, celery, and carrots. I let them cook for about 5–7 minutes until they begin to soften and release their fragrance.
Pour In Liquids
- I add the diced tomatoes, beef broth, and water. Then I bring the mixture to a gentle boil.
Season With Cajun Spice
- I stir in Cajun seasoning, smoked paprika, salt, and black pepper. I reduce the heat to low and let it simmer uncovered for about 45 minutes. This helps the beef become tender and the flavors come together beautifully.
Add Remaining Vegetables
- About 15 minutes before serving, I add the zucchini, green beans, and corn. I let them cook until tender but still vibrant.
Serve And Garnish
- Once everything’s cooked through, I taste for seasoning, ladle the soup into bowls, and sprinkle a bit of fresh parsley on top.