Photo: The Lady and Sons Beef Vegetable Soup Recipe
Ingredients
- 2 tablespoons vegetable oil (if using chuck roast)
- 2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
- 4 quarts cold water
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups chopped onion
- 3 tablespoons dried parsley
- 2 tablespoons beef bouillon granules
- 1 tablespoon dried Italian seasoning
- 1 tablespoon House Seasoning, recipe follows
- 1 tablespoon seasoned salt, plus extra for seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 bay leaves
- 1 cup thinly sliced carrots
- 1 cup diced celery
- 1 cup sliced green beans, fresh or canned
- 1 cup frozen black-eyed peas
- 1 cup frozen butter beans
- 1 cup cut okra, fresh or frozen
- 1 cup corn kernels, fresh or canned
- 1 cup diced potatoes
- 1/2 cup uncooked elbow macaroni
- Chopped fresh parsley leaves
Directions
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By 4gals
on March 17, 2013
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This soup was excellent. Great flavor, lots of spices and broth which i like. I didn't have a soup pot big enough, so be sure to use a LARGE soup pot. Mine was almost overflowing so I actually had to take out some of the broth. I used the potatoes, green beans, carrots, corn, peas, onions, macaroni and celery. There would have been plenty of room for the limas too as there was lots of broth. It made plenty to freeze for later. It was delicious and I will make it again soon! The best vegetable beef soup I've ever made.
By BikeBookBread
Where the Wind ...
on January 30, 2013
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Holy moley, this is good.
I made a few changes: after browning the beef in my French oven and removing it to cut into cubes, I took one quarter of the water indicated by the recipe, and used it to scrape the brown bits from the browning step. Why waste all of that flavor??? Of course, that wouldn't be necessary if you browned your beef in your stock pot, but I used my heavy French oven to brown the beef, which was not large enough to accommodate the soup.
Second, I reduced the salt significantly, omitting the "house seasoning," which seemed redundant to the separately listed pepper and garlic powder. I used sea salt to taste.
Third, I did not include the black eyed peas, butter beans or okra, as those are flavors and textures my family do not prefer. I toyed with adding potatoes, but stuck with the pasta. I may try with cubed potato next time.
Very versatile soup, and the smell coming from my kitchen is amazing.
This is a definite keeper.
By one old & one y...
on January 21, 2013
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Made this soup this week end. I used stew meat cut into small pieces, only vegatbles I added were, onions, fresh carrots and celery, frozen corn and green beans. I did add 2 cups of beef both since I had that in the fridgerator to make the water. Only added 1 tablespoon of dry beef broth. Turned out very good. One of the best soups.
Read all 240 reviews