Paula's Vegetable Beef Soup
Recipe courtesy Paula Deen. Uses Paula Deen's House Seasoning (its own recipe). Chuck roast yields more meat, but short rib bones give incredible flavor. Swirl a lettuce leaf over the surface to pick up the excess fat.
Ingredients
- 2 tbsp Vegetable oil, if using chuck roast
- 3 lb Beef short ribs, 2 1/2 to 3 pounds, or boneless chuck roast
- 4 qt Water, cold
- 1 can Diced tomatoes, 28-ounce
- 1 1/2 cup Onion, chopped
- 3 tbsp Parsley, dried, plus fresh chopped for serving
- 2 tbsp Beef bouillon, granules
- 1 tbsp Italian seasoning, dried
- 1 tbsp House seasoning
- 1 tbsp Seasoned salt, plus extra
- 1 tbsp Worcestershire sauce
- 1 tsp Celery salt
- 1 tsp Garlic powder
- 1/2 tsp Black pepper, freshly ground, plus extra
- 2 Bay leaf
- 1 cup Carrot, thinly sliced
- 1 cup Celery, diced
- 1 cup Green bean, sliced, fresh or canned
- 1 cup Black-eyed pea, frozen
- 1 cup Lima beans, frozen butter beans
- 1 cup Okra, cut, fresh or frozen
- 1 cup Corn, kernels, fresh or canned
- 1 cup Potato, diced
- 1/2 cup Elbow macaroni, uncooked
Directions
- If using chuck, brown it in the oil in a large skillet over medium heat, about 5 minutes per side, then cut into 1 1/2- to 2-inch cubes and discard the fat. Short ribs go straight into the pot.
- Put the beef in a large stockpot with the water, tomatoes, onions, dried parsley, bouillon, Italian seasoning, House Seasoning, seasoned salt, Worcestershire, celery salt, garlic powder, pepper and bay leaves. Bring to a boil, then cover and simmer 1 1/2 to 2 hours, until the meat is very tender.
- If using short ribs, cut the meat off the bones, discard the bones and fat and return the meat.
- Add the remaining vegetables and the macaroni, return to a boil, then simmer 45 minutes. Season and add fresh parsley just before serving.