Po Me Blues Vegetable Soup Recipe

Name: Po Me Blues Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup abita turbo dog dark beer; 4 cups chicken stock; 4 cups vegetable stock; 1 medium smoked pork neck; 2 ears corn, shucked, cut off the cob; 2 cups sliced mushrooms; 2 small white 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) canbaby sweet peas, drained; 1 (15 ounce) canallen's east texas fair field peas, drained; 1 (15 ounce) canallen's Italian cut green beans, drained; ½ teaspoon Worcestershire sauce; ½ teaspoon texas pete's hot sauce; 1 medium bay leaf; 1 teaspoon parsley, leaves; ⅛ teaspoon cayenne pepper; 116 teaspoon ground clove; ½ teaspoon tarragon; ½ teaspoon marjoram; ½ teaspoon thyme; ½ teaspoon rosemary, crushed; ¼ teaspoon garlic powder

Servings: persons

1 cup abita turbo dog dark beer
4 cups chicken stock
4 cups vegetable stock
1 medium smoked pork neck
2 ears corn, shucked, cut off the cob
2 cups sliced mushrooms
2 small white 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) canbaby sweet peas, drained
1 (15 ounce) canallen's east texas fair field peas, drained
1 (15 ounce) canallen's Italian cut green beans, drained
½ teaspoon Worcestershire sauce
½ teaspoon texas pete's hot sauce
1 medium bay leaf
1 teaspoon parsley, leaves
⅛ teaspoon cayenne pepper
116 teaspoon ground clove
½ teaspoon tarragon
½ teaspoon marjoram
½ teaspoon thyme
½ teaspoon rosemary, crushed
¼ teaspoon garlic powder

1
Heat a large cast iron pot, add stock and turbo dog, heat to boil.
2
Add potatoes, celery, onion, bell pepper, carrots and pork neck.
3
Bring to a low boil and cook 20 minutes until almost tender.
4
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.
5
When hard veggies are done add the rest of the ingredients and reduce heat and cover.
6
Simmer 15 minutes.
7
Remove lid and simmer uncovered 15 minutes.
8
Let soup reduce to desired consistency.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup abita turbo dog dark beer, 4 cups chicken stock, 4 cups vegetable stock, 1 medium smoked pork neck, and more.

Yes, Po Me Blues Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Po Me Blues Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions