Nathaniel Burton And Rudy Lombard's Vegetable Soup


From the duo's Louisiana-focused book, "Creole Feast."

Vegetable Soup

Victor Protasio, Food Stylist: Micah Morton, Prop Stylist: Jillian Knox

Active Time:
45 mins
Other Time Time:
1 hrs 30 mins
Total Time:
3 hrs 15 mins


  • 1 gal. cold water

  • 3 lb. bone-in beef short ribs, cut into 1- to 2-inch pieces

  • 1 dried bay leaf

  • 6 carrots, chopped (3 cups)

  • 4 vine-ripened tomatoes, chopped (4 cups)

  • 2 cups peeled chopped russet potatoes (from 1 potato)

  • 1 cup fresh corn kernels (from 2 ears)

  • 1 cup chopped yellow onion (from 1 onion)

  • 1 cup fresh lima beans

  • 2 tsp. kosher salt

  • 2 tsp. Creole seasoning (optional)

  • 1 tsp. black pepper


  1. Fill a large soup pot with cold water; add short ribs and bay leaf. Bring to a simmer over low; simmer, undisturbed, for 1 hour, 30 minutes.

  2. Add carrots, tomatoes, potato, corn, onion, and lima beans to ribs in soup pot. Simmer over low, stirring occasionally, for 1 hour. Remove from heat; add salt, Creole seasoning (if desired), and pepper, stirring until well combined.

  3. Remove and discard bay leaf and bones from short ribs. Divide soup evenly among 8 bowls, and serve immediately.

Adapted with permission from Creole Feast. University of New Orleans Press, 1978.

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