Orphie G’s Homemade Spicy Vegetable Beef Soup
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 to 1-1/2 lbs ground chuck, browned, drained, and rinsed
1 to 1-1/2 lbs stew beef, browned, drained, and rinsed
1 cup sliced carrots
1/2 cup celery, sliced
1 medium onion, diced
1 medium green bell pepper, diced
2 medium potatoes, peeled and cubed
1 (8-oz) can sweet corn, drained
1 (8-oz) can green beans, drained
1 (6-oz) can tomato paste
1 (16-oz) bag of frozen gumbo vegetables
3 beef bouillon cubes, dissolved in 1 cup of water
2 Tbsp jalapeno pepper juice (use juice from a jar of pickled jalapenos)
1 habanero pepper, diced (may be seeded)
1 tsp garlic salt
1 to 2 bay leaves
1/2 tsp oregano
1/2 tsp basil
Sea salt and pepper to taste
Place all ingredients in a large saucepan (3 to 5 quart). Add enough water to cover all ingredients. Cover pan and bring to a boil over medium-high heat. Lower heat and simmer on low for 1-1/2 to 2 hours, stirring occasionally.
Remove bay leaves and serve immediately with crackers or cornbread. I prefer the Mexican Cornbread and crumble some in my bowl of soup.
If there are any leftovers, place in a plastic container with tight fitting lid and freeze. It’s sometimes better the second time around!
Serves 6-8. From squidoo.com