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The Lady and Sons Beef Vegetable Soup Recipe

The Lady and Sons Beef Vegetable Soup

Paula Deen

Recipe courtesy Paula Deen

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

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (229)

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Average Rating:

Total Reviews: 229

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  • on April 21, 2012

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    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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  • on February 14, 2012

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    Loved this recipe. I used the short ribs, which provided a deep, rich flavor. I made it exactly like the recipe, except I added slightly more okra, as I am a huge fan! Also added about 1 cup (uncooked of quick cooking barley during the last 15 minutes of simmering. This does make a lot of soup, but it freezes well.

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  • on February 10, 2012

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    Oh, gee, this was the best ever. I used a left over beef stew and added all Paula's seasonings with some beef broth, plus all the veggies she suggested. It has pizzaz!! If you have a left-over pot roast or left-over beef stew, use her recipe as a guide to make a second meal!! We just loved it!!!

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  • on February 10, 2012

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    This is my go-to soup for, well, just about any occasion. Everybody loves it and I love making it! I sub barley for the macaroni, but i'm sure either is good. The short rib meat makes the soup though. Mmm, mmm!!

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  • on January 31, 2012

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    I made a huge pot of this wonderful soup with some modifications and my family raved. I had to send containers home with everyone to make sure I had some for myself! I used my own homemade stock with a little red wine, about a third of the salt (and it was still plenty salty, extra heaping tablespoons of the remaining seasonings and some different variations of fresh veggies. No potatoes or pasta because I like to freeze some soup and my family loves to pour it over my special smashed potatoes. This recipe is a KEEPER!

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  • on January 15, 2012

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    We are oN a heart healthy diet. I use sirloin steak,cut all the fat off. I leave out the salty seasonings and use the no salt diced tomatoes. I add a few extra vegetables and leave out the potatoes and macoroni noodles and it is very good and much healthier.

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  • on January 06, 2012

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    This soup was delicious. One of the best vegetable soup recipes I have tried.

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  • on December 15, 2011

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    Very very good flavor this soup turned out great.
    I did not do use the beef ribs just the roast that happened to be on sale.
    left out the okra and black eyed peas and pasta.
    will make this again soon.

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