The Lady and Sons Beef Vegetable Soup
You can never go wrong with a good bowl of soup.Top soup with homemade croutons.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | vegetable oil (if using chuck roast) |
| 2 1/2 | to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast* |
| 4 quarts | cold water |
| 1 (28-ounce) can | diced tomato |
| 1 1/2 cups | chopped onions |
| 3 tablespoons | dried parsley |
| 2 tablespoons | beef bouillon granules |
| 1 tablespoon | dried Italian seasoning |
| 1 tablespoon | house seasoning, recipe follows |
| 1 tablespoon | seasoned salt, plus extra for seasoning |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | celery salt |
| 1 teaspoon | garlic powder |
| 1/2 teaspoon | freshly ground black pepper, plus extra for seasoning |
| 2 | bay leaves |
| 1 cup | thinly sliced carrot |
| 1 cup | diced celery |
| 1 cup | sliced green beans, fresh or canned |
| 1 cup | frozen black-eyed pea |
| 1 cup | frozen butter beans |
| 1 cup | cut okra, fresh or frozen |
| 1 cup | corn kernels, fresh or canned |
| 1 cup | diced potato |
| 1/2 cup | uncooked elbow macaroni |
| chopped fresh parsley leaves | |
| HOUSE SEASONING: | |
| 1 cup | salt |
| 1/4 cup | black pepper |
| 1/4 cup | garlic powder |
Directions:
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. *The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Source: foodnetwork.com
