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The Lady and Sons Beef Vegetable Soup Recipe

The Lady and Sons Beef Vegetable Soup

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Average Rating:

Total Reviews: 240

Showing 91-100 of 240

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  • on August 27, 2008

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    More like a strew, serve with hard crusty bread and your in heaven.

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  • on July 19, 2008

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    This soup was so easy to make and it is amazing how many flavors and textures are in it. The whole family loved it, Paula is a great role model to me and I love wathing her. I try lots of her recipes and every single one of them have been gerat. I feel like I bring a little bit of her into my house hold every time I cook one of her recipes, Thank You Crystal Louisville KY

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  • on March 20, 2008

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    The first thing I cooked using chuck roast which has always intimidated me, but WHAT A BLAST! Lots of people think soup is good for cold weather.. I DON'T CARE. I too added extra and other veggies, even collard green strips one time. This stuff is always so so good. It makes quite a bit since I am single, but the folks at work are always ready and requesting.

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  • on February 26, 2008

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    This is the soup taken to all the sick or bereathed in our neighborhood. It is hearty without being heavy. It warms the belly and heals the soul.
    Thank you
    Elizabeth

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  • on February 24, 2008

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    This soup is wonderful. I cut the recipe in half, however, I still used 2 lbs of the short ribs. There was plenty for dinner for 4 people with some left over. The ingredient list is long, however, most of the ingredients are spices most people have on hand. I will definately be making this again

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  • on February 22, 2008

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    I've made this soup twice since coming up the recipe and it is just delicious! I've changed out some of the vegetables and omited the Italian seasoning (personal preferance but the soup is just wonderful and it freezes beautifully!

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  • on February 15, 2008

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    This is an incredible, outstanding soup. I made it with half short ribs and half chuck roast, put it in the fridge overnight, and then skimmed off about half the fat. The soup has incredible depth of flavor - I think that's partly due, at least, to the bones in the short ribs - and it's packed with all sorts of good-for-you veggies. And with all due respect to the reviewers who said the ingredients cost $35 or $40, I think my soup cost no more than $15 (and made so much soup it was hard for me to lift the pot. Thank you, Paula!

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  • on February 06, 2008

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    This is the best vegetable soup I have ever made. I used chuck roast and it was great. I did substitute a few of the vegetables.

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  • on January 27, 2008

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    This recipe is absolutely delicious. It is my first time making it and will be my only one now! Thanks Paula and boys!

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  • on January 21, 2008

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    Best soup ever! I make it several times every winter and freeze it. Each time, I have to make enough for my neighbors too!

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