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. Continue reading Blessed Beef Vegetable Soup