Nathaniel Burton And Rudy Lombard's Vegetable Soup

Name: Nathaniel Burton And Rudy Lombard's Vegetable Soup
Total time: 195 min
Ingredients: 1 gal. dds; 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

2.0

(2)

2 Reviews

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

By Nathaniel Burton

Published on January 30, 2023

Vegetable Soup — Photo:
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

Servings:

8

Ingredients

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

Directions

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.
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.
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.