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.