The Lady and Sons Beef Vegetable Soup

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I have made this soup many times, for my self and many of my clients.
It always gets rave reviews...best veg/beef soup ever.....
I always use Short Ribs (Costcoand I always season, cut into 1" pieces, and I brown them in Veg/oil. After browning and removing from cast iron stock pot I sauteed the onions,leeks,carrots,celery and seasonings until translucent...then I add back in the meat, San Marzano Tomatoes, Swanson's Beef Bouillon, and Better Tan Bouillon Beef Base, (No Water,worcestershire, bay leaves, and whatever additional spices you would like. Choose from your list of fav. vegs. to add...I like Savoy Cabbage, Shitake Mushrooms, zucchini, potatoes that I add towards the end of the soup. I always finish off with throwing in lots of fresh It. Parsley, and lemon zest. This is a great recipe...just follow the base and add what you like! Be creative...but write down what you do each time and review your changes. Enjoy.

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I make this soup often! when we have steak leftovers I freeze them and use them in the soup, adds great flavor with very little fat!! Always a winner! I use whatever veggies I have on hand and no pasta, always tastes amazing!

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LOVED IT! We used green peppers instead of onions and added any vegetables we had (like our fresh green beans from the garden. Makes plenty for extras. My husband has some in the freezer for his lunches at work. I also used 1- 14oz can of regular diced tomatoes and 1 can with green chiles in them to add extra spice if you like it alittle spicy. Just enough heat!

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

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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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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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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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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!