Loved this because I could just throw it on the stove for hours while I got things done (and worked from home). Reminiscent of my mom making soup in the morning and keeping it on low throughout the day for us to snack on whenever we were hungry.
5 C beef broth
2 C chicken stock
1 great big T-bone steak
4 bay leaves
2 tsp basil
Bring above ingredients to a boil, then reduce heat and simmer for 3 hours.
Remove meat and let cool.
3 Roma tomatoes, seeded and coarsely chopped
1 Large bell pepper, seeded and chopped
1 cup okra
1/2 cup corn kernals
1/2 cup sliced carrots
1/2 cup celery, chopped
Simmer vegetables in soup, partially covered, for 1 1/2 hours.
Separate meat from bone into bite size pieces.
Toss meat into soup and simmer for another 5 minutes.
[Recipe based on “Pepper-Pot Soup”: Tosca Reno, The Eat-Clean Diet Cookbook]