The Lady and Sons Beef Vegetable Soup

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Soup's On

Picture of The Lady and Sons Beef Vegetable Soup Recipe Photo: The Lady and Sons Beef Vegetable Soup Recipe
Rated 5 stars out of 5
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  • Read 229 Reviews
Total Time:
2 hr 30 min
Prep
30 min
Cook
2 hr 0 min
Yield:
8 quarts
Level:
Easy
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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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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 229 reviews

  • on April 21, 2012

    Flag

    This is a great soup! I make it without the meat, simply because I like vegetable soup without meat in it. I simply add extra white beans. It is very satisfying, and this is the best seasoned soup I've ever made. Too often soups are hearty but not flavorful, but that is not the case with this particular soup. My kids like it with grilled cheese, and it makes enough to freeze and/or send home with friends. Great job Paula!

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  • on March 26, 2012

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    This is a favorite in our house and yields quite a bit and freezes very well. I do a few things differently though. I don't use most of the canned or frozen ingredients suggested, except for the corn, opting instead to go with fresh and chop up half a head of cabbage and add a little more onions and carrots than the recipe calls for. I add whatever other fresh veggies I have on hand that need to be used and a little more Bullion as well. For the meat I use stew meat and brown it in a little EVOO and I usually leave out the noodles. Although I recently made it with noodles for my toddler and she loved it. Everyone I have made it for loves it, most of all me. Simple, flavorful, well rounded, healthy and delicious.

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  • on February 19, 2012

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    Very tasty and makes a lot to freeze. I used barley instead of macaroni

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