The Lady and Sons Beef Vegetable Soup

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My family and I love soup but I have never found one that tastes as good as it sounds. This one is awesome! My 10 year old had seconds both nights we had it for dinner. I did make some changes. Like others I used beef stock versus bouillon cubes. I am not a butter bean fan so used more black eyed peas. Kept the rest of the veggies the same. Also cut back on the amount of salt. For the meat I used boneless short ribs. This is definitely a keeper!

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I made this tonight for supper and it turned out really good! I had to make a couple substitutions for items I did not have, but it was still enjoyed by both my husband and myself. I had to use a can of italian plum tomatoes, so I left out the italian seasoning. I used a bag of frozen vegetables, a 1/2 can of black eyed peas, and one whole potato. I mashed up part of the huge potato to thicken. I also used part of a packet of instant mashed potatoes for thickening (I do this all the time. I am stating these things, as I appreciate it when other ratings show substitutions that can be used! I will make it again!!!!!

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We love this soup! Made it for company one Sunday and everyone wanted the recipe.

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BEST I EVER ATE.......exactly how it's written! Thanks, Paula, this soup was what we needed on a bone chilling Saturday!

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Although I thought it was a bit time consuming to prepare, the effort was well worth it. When I looked over the recipe it struck me that it might be too much salt for my taste buds. I omitted the second tablespoon of seasoned salt and found that it was just the right amount.

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This is the most amazing soup! You can tweak it to your heart's content and it will always turn out great. I used beef stock instead of water and a bit of "better than bouillion" beef flavor. I omitted the okra, green beans and pasta. I felt that pasta & potatoes was a bit too much starch. I've made this twice using the chuck roast and it is rich and hearty, a real winner.

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Great soup! I used a boneless chuck roast as stated in the recipe. My kids and husband liked it and had seconds. It is definitely an ideal soup for the cold winter months!

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I made a standing rib roast for Christmas dinner and there was so much meat left on the bones, I decide to cook them off and make a soup. I have made vegetable soup many times, but never used the Italian seasonings before. I followed the recipe exactly, plus added some extra fresh veggies, and this is an outstanding soup. This is definitely a keeper. And yes there was enough meat to supplement the veggies.

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My first time with this recipe and it was delicious!! Makes a LOT of soup, 8 qts. Only had an 8 qt pot so I ran out and bought a 12 qt stock pot at the last minute. I tweaked the recipe a bit splitting the water with 1/2 beef stock & using Better Than Bullion. I like thick soup so doubled up on some of the veggies, black eyed peas, okra, added a can of Cannellini beans & extra diced tomatoes. Used 2lbs short ribs & 1-1/2 lb chuck roast. Soup turned out hearty, thick and very flavorful. Skimmed some of the top layer into a fat separator and also used the lettuce trick to remove some fat on the surface and it works! Shared this soup with friends/neighbors & everyone loved it. Will definitely make this again soon!! Thanks Paula for a fabulous recipe, perfect for this cold rainy CA night!

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Awesome! A lot of ingredients but well worth it! My family loves this soup... way to go Paula D.!!