The Lady and Sons Beef Vegetable Soup ( Paula Deen )

• vegetable oil (if using chuck roast)↗1 tablespoon
• beef short ribs or 2 1/2-3 lbs boneless beef chuck roast, roast*↗2 1⁄2 - 3 lbs
• cold water4 quarts
• diced tomatoes1 (28 ounce) can
• chopped onions1 1⁄2 cups
• dried parsley↗3 tablespoons
• beef bouillon granules↗2 tablespoons
• dried Italian seasoning↗1 tablespoon
• seasoning salt, plus extra for seasoning↗1 tablespoon
• Worcestershire sauce↗1 tablespoon
• celery salt1 teaspoon
• garlic powder↗1 teaspoon
• fresh ground black pepper, plus extra for seasoning↗1⁄2 teaspoon
• bay leaves↗2
• thinly sliced carrot1 cup
• cup diced celery1
• cup sliced green beans1
• cup frozen black-eyed peas1
• cup frozen butter beans↗1
• cup cut okra1
• cup corn kernel↗1
• cup diced potato1
• cup uncooked elbow macaroni↗1⁄2
• chopped fresh parsley leaves
• House Seasoning (use 1 tablespoon)
• cup salt↗1
• cup black pepper↗1⁄4
• cup garlic powder↗1⁄4

Step-by-step instructions

1. 1

   If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

2. 2

   Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves.

3. 3

   Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender.

4. 4

   If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.

5. 5

   Reduce the heat and simmer for 45 minutes.

6. 6

   Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.