The Lady and Sons Beef Vegetable Soup

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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.

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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.

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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.

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This soup was so delicious! The broth had such an amazing depth of flavor. The posibilities of what you can add to this soup are endless!

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I was looking for a recipe with black eyed peas to celebrate the new year and came across this recipe. I used the base of the recipe however swapped out the meat for beef stew and added vegetables i liked. I added cabbage, mushrooms, carrots, corn, potatoes and celery. Okra and butter beans were not invited to the party. I also skipped on the pasta since I had already added potatoes i thought it would be too much stuff. I also made some cornbread to go along with the soup, all I can say is yum. My family enjoyed this recipe and did not mind being the guinea pigs. They even got up for seconds. The only thing I would change when I make it again is using less salt. Overall great dish, two thumbs up!

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I made this soup for company on a cold day here in the south. It's so good! Also made some cornbread. Yum. Highly recommend!

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I test drove this recipe for an upcoming event just to be sure. I was not disappointed. I didn't change much, but opted for using a combination of the chuck roast and ribs. I omitted the macaroni - my Mother would be turning in her grave if I had added pasta to such a great recipe. I also added cabbage to the soup. My mother's soup ALWAYS had cabbage. Not being from the South, the okra and black eyed peas were a new experience for me. I can't say I tasted any weird taste, but they were definitely there. I did use 2 quarts of beef broth and 2 quarts of water, with additional bouillon for taste. It worked. Definitely serve this with Parmesan cheese and a nice bread. It rounds it out and completes the meal. Nothing more is needed. It is very filling. The broth is so flavorful, it's sinful. It makes a lot, but I'm sure it freezes well. Oh, the last 45 minutes after the vegetables were added, I kept the lid off the pan and let it simmer to intensify the flavors.

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Amazing, Easy, Changeable. YUM!!!!
I used a chuck roast, omitted the okra, celery salt, worchestershire, potatoes, and beans. Used everything else including the Better Than Bouillon, corn, gr. beans, onions, zucchini. Also, 2 cups water and 2 small cans beef broth.
I never use Paula's house seasoning as it is way to salty.

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Excellent! Would not change a thing!

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OMG! This is the best soup I have ever made from a recipe here. I made this a couple different times and used both roast and rib meat. It has a lot of broth which is perfect for me, the more broth the better! It is a bit more greasy but that is easily scooped up with a ladle or after chilling comes off even easier.