Prep 30 mins
Cook 2 hrs
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
- 1 tablespoon vegetable oil (if using chuck roast)
- 2 1⁄2-3 lbs beef short ribs or 2 1⁄2-3 lbs boneless beef chuck roast, roast*
- 4 quarts cold water
- 1 (28 ounce) can diced tomatoes
- 1 1⁄2 cups chopped onions
- 3 tablespoons dried parsley
- 2 tablespoons beef bouillon granules
- 1 tablespoon dried Italian seasoning
- 1 tablespoon seasoning salt, plus extra for seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon fresh ground black pepper, plus extra for seasoning
- 2 bay leaves
- 1 cup thinly sliced carrot
- 1 cup diced celery
- 1 cup sliced green beans
- 1 cup frozen black-eyed peas
- 1 cup frozen butter beans
- 1 cup cut okra
- 1 cup corn kernel
- 1 cup diced potato
- 1⁄2 cup uncooked elbow macaroni
- chopped fresh parsley leaves
House Seasoning (use 1 tablespoon)
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
- 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).
- 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.
- 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.
- 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.
- Reduce the heat and simmer for 45 minutes.
- 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.
I've made this soup a few times, but always just half of the recipe because the full recipe makes WAY too much for me. I've made it exactly as written and made substitutions with the veggies (just using what I had on hand), and I've omitted the pasta altogether at times. Each time it was good. Very forgiving recipe if you are short on some of the veggies listed....just substitute what you have on hand. I have not made it with the short ribs, though. I haven't wanted to deal with the fat that would produce.
UPDATE: 2/20/13. I wanted to add that I have made it omitting all the extra salt (seasoned salt and celery salt) and I like it much better that way. (I substituted celery seed for the celery salt.) I rarely add salt to my recipes so I know that my taste buds are more sensitive to any extra salt, but the original recipe just seems like a bit too much salt.
Very good recipe. I like using frozen mixed veggies or whatever I have on hand.I also agree its better to wait to add the noodles til just before serving.makes a large quantity for my large family but can freeze for later as well.
This soup is GREAT! I have made it quite a few times now and have adapted it to suit our preferences. I use 2 lbs of pre-cut stew meat AND 2 lbs of short ribs. I saute the onions and garlic, then add to the stock. I take out the butter beans and black eyed peas and use any veggies I have on hand at the time, frozen corn & peas, fresh spinach, shrooms, etc. The first time I made it the pasta seemed too mushy, so I add the macaroni in the soup about 15-20 minutes before serving. I also use something that is called Better Than Bouillon, you will find it in a jar in your grocery store, I love that stuff. Thanks for posting, this is REALLY good!