Po Me Blues Vegetable Soup

• 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
• 12 teaspoon Worcestershire sauce
• 12 teaspoon texas pete's hot sauce
• 1 medium bay leaf
• 1 teaspoon parsley, leaves
• 18 teaspoon cayenne pepper
• 116 teaspoon ground clove
• 12 teaspoon tarragon
• 12 teaspoon marjoram
• 12 teaspoon thyme
• 12 teaspoon rosemary, crushed
• 14 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.

chicken stock, vegetable stock, pork, corn, mushrooms, white potatoes, red potatoes, celery, red bell pepper, baby carrots, tomato paste, canbaby sweet peas, canallens, canallens, worcestershire sauce, hot sauce, bay leaf, parsley, cayenne pepper, ground clove, tarragon, marjoram, thyme, rosemary, garlic

Taken from www.food.com/recipe/po-me-blues-vegetable-soup-434902 (may not work)