Po Me Blues Vegetable Soup

Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr

Ingredients

• Servings: 4


• 1 cup abita turbo dog dark beer


• 4 cups chicken stock


• 4 cups vegetable stock


• 1 medium smoked lamb neck


• 2 ears corn, shucked, cut off the cob


• 2 cups sliced mushrooms


• 2 small potatoes, peeled and 1/2-inch diced


• 2 small red potatoes, peeled and 1/2-inch diced


• 1 stalk celery, sliced


• 2 cups texas 1015 onions, chopped


• 1 cup red bell pepper, chopped


• 1 cup baby carrots


• 1 (6 ounce) can tomato paste


• 1 (12 ounce) can baby sweet peas, drained


• 1 (15 ounce) can allen's east texas fair field peas, drained


• 1 (15 ounce) can allen's italian cut green beans, drained


• 1/2 teaspoon worcestershire sauce


• 1/2 teaspoon texas pete's hot sauce


• 1 medium bay leaf


• 1 teaspoon parsley, leaves


• 1/8 teaspoon cayenne pepper


• 1/16 teaspoon ground clove


• 1/2 teaspoon tarragon


• 1/2 teaspoon marjoram


• 1/2 teaspoon thyme


• 1/2 teaspoon rosemary, crushed


• 1/4 teaspoon garlic powder

Recipe

• 1 heat a large cast iron pot, add stock and turbo dog, heat to boil.


• 2 add potatoes, celery, onion, bell pepper, carrots and lamb neck. bring to a low boil and cook 20 minutes until almost tender.


• 3 while the hard veggies are cooking heat a small saute pan to medium and melt 2 teaspoons of butter and saute corn until just tender, adding salt and pepper.


• 4 when hard veggies are done add the rest of the ingredients and reduce heat and cover. simmer 15 minutes.


• 5 remove lid and simmer uncovered 15 minutes. let soup reduce to desired consistency.