The Lady and Sons Beef Vegetable Soup ( Paula Deen )

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

• Ready In: 2 hrs 30 mins
• Serves: 16

Ingredients

• 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

Directions

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. 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. 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. 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. Reduce the heat and simmer for 45 minutes.
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.