The Lady and Sons Beef Vegetable Soup

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I was looking for a good veggie soup and thought I would try this one. It is absolutely wonderful and my family loves it. I use 2 lbs of pre-cut stew meat and 2 lbs of short ribs and the flavor is fantastic and you get a lot more beef. I did take out the butter beans and black eyed peas but that is the personal preference of my family. I also recommend putting the macaroni in the soup about 15-20 minutes before serving because they can get a little mushy if they are in there for too long.

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This is the best veggie soup I have ever tasted. The base stock can be adjusted to the veggies you prefer. Thanks Lady and Sons for sharing.

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I used chuck roast since it was cheaper...This recipe got my interest because it had a lot of vegetables that you don't normally use for a beef veggie soup.. I loved all of the ingredients except butter bean (yuch but I doubled it with the okra instead.. This soup was wonderful.. I would definitely make it again.. Paula knows her veggies, other than butter...

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Nothing like starting off a cold dinner with a hearty soup.
Family loved the flavor....easy to make and love to eat.

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This soup was very good, but I've modified it for my tastes. I use beef stock for 1/2 the water, and leave out the bullion. I brown the beef (or wild game when I have it as cubes, not the entire roast at once, and after browning, I saute the onions and garlic, rather than placing them raw into the stock.

Try this with venison or pronghorn antelope if you happen to have access to it. Delicious!

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My husband went ga-ga over this soup! We loved it...it was extremely flavorful and the vegetables were delicious (and I am not a huge vege person. I used short ribs and I really think the bones give it such great flavor! The only thing I did not like is my pasta was very mushy, almost falling apart. I think I will cook them separately next time and add them as needed. (I'm Italian and like my pasta al dente. Otherwise, it was one of the best soups I have ever eaten (restaurant and homemade! Bravo Paula and sons! :

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No need to change a thing.

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I loved this recipe I subed the pasta with barly, and did both meat types at once my family are carnivors. it was a Big Hit. so its a tradition now on our winter ski trips.

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tried it and loved it plain and simple

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This was the BEST beef soup I have ever had. I used both short ribs and chuck roast. The short ribs absolutely add the most flavor. Thanks Paula for sharing this delicious, hearty soup!