This versatile recipe – my very favorite soup – was given to me by Bounthiang, the Laotian chef de cuisine at the Oakland Temple Cafeteria. She tells me that real secret to this soup’s deliciousness is that she always makes it on the day after they’ve served prime rib and she uses the leftovers in the soup. If you don’t use that delectable cut of beef, this dish won’t be quite as amazing as hers, but still very yummy.
1 tsp beef base
4 c water
8 oz can condensed tomato soup
8 oz can tomato juice
1/2 tsp black pepper
1/2 tsp garlic sauce
1/2 c chopped onion
2 stalks celery, chopped
fresh or frozen veggies of your choice (try green beans, cauliflower, broccoli, carrots, cabbage, zucchini, potato, corn…)
leftover prime rib or other cooked beef of your choice
Mix all ingredients and bring to a boil. Turn heat to low and simmer until veggies are tender. If you have a double-boiler, go ahead and use it for easy-peasy cooking with no fuss. If you don’t, you’ll need to stir frequently, being sure nothing sticks to the bottom.
Yield: Serves 6-8
Time to make: 30-45 minutes
Source: Bounthiang (submitted by Angela Hoffman)