The Lady and Sons Beef Vegetable Soup

Recipe Courtesy of Paula Deen

Based on 27 Reviews

Servings: 8 quarts
Prep Time: 30 min
Cook Time: 2 hours
Difficulty: Easy

Ingredients Add to grocery list

1 cup diced potatoes
1 cup corn kernels, fresh or canned
1 cup cut okra, fresh or frozen
1 cup frozen butter beans
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup thinly sliced carrots
1 28-ounce can diced tomatoes
1 1/2 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon Paula Deen Seasoned Salt
1 tablespoon Paula Deen’s House Seasoning
2 tablespoon beef bouillon granules
3 tablespoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried Italian seasoning
4 quart cold water
2 tablespoon vegetable oil (if using chuck roast)
2 1/2 to 3 lb beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
1/2 cup uncooked elbow macaroni
2 teaspoon Accent (optional)

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, seasonings, onion, and tomatoes and 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. Add Accent, if desired, and adjust the other seasonings to taste. Just before serving, add fresh parsley to pot. 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.

Tools You May Need

Paula Deen Signature Porcelain 5-pc. Soup and Stew Set
Paula Deen Signature Porcelain 2-pc. Skillet Set
Paula Deen Signature Wood Tools 2-pc. Solid Spoon Set
Paula Deen Skillet Apron
Paula Deen's House Seasoning

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
Watch Paula on Food Network

Reader Comments:

Hi Paula, I just want to tell you to not worry about all the bad press regarding the diabetes. People need to move on. Anyway, I have a son, and I just want to say that I envy the fact that you have such a wonderful relationship with your two boys. You are truly blessed. If I could turn back the hands of time, I would have spent more time with my son and daughter in the kitchen. I truly believe that cooking brings a family together. Stay strong. God Bless.

By Diane Morgan on February 04, 2012

that recipe sounds good I am going to tdry it tomorrow. I love soup;

By carolyn schirmer on January 24, 2012

Saw Miss Paula make this soup on TV this week-end and been craving it ever since. I Have most of the major ingredients. I know you said you could add to or leave out. I'm using beef ribs and chuck roast too.We like a meaty soup. Will let you know how it turns out.

By wmme on January 11, 2012

I really want to do this in my crock pot but I don't think it all will fit. What can I do???

By JUDE on September 25, 2011

This is my most favorite soup. Easy to fix, just decrease measurements for salt and I don't add accent. Never any left over to freeze. I'll have to start making two pots, so will have more to share with friends. Best about Paula's recipes is the ease in preparation and simple, on-hand ingredients or can be found easily at local grocery.

By Donna on July 27, 2011

Love your TV programmes and recipes and YOU.

By Julia Baldwin on July 23, 2011

this is to becky hall if its got too much salt did you think that you may have pu too much salt in yourself by adding more than it called for by not measuring it you may have eyeballed it.

By cathy stidham on June 26, 2011

Love this recipe, a family favorite! Best vegetable beef soup I have ever made. Also freezes well. Like the fact that it makes enough for us to enjoy and then some to share with friends!

By Judy Schmidt on April 11, 2011

HORRIBLE!!!! WAY TOO MUCH SALT...NEVER TRY THIS RECIPE!!!!

By Becky Hall on January 13, 2011

Omit the Accent if desired in this recipe.

By Libbie Summers, Senior Food Editor for Paula Deen on January 08, 2011

Hey Karen Malone! Brown your meat first in a separate skillet and add it to a crock pot with all the other ingredients at once (excluding macaroni). Simple right! Cook on low for 4-6 hours. Go ahead and cook your elbow macaroni and stir it in just before serving. Happy Cooking!

By Libbie Summers, Senior Food Editor for Paula Deen on January 08, 2011

Accent? Why the need for MSG?

By Anonymous on January 07, 2011

would love to cook in a crock pot. when do you add the ingredients when using a crock pot? thanks

By karen malone on December 20, 2010

By Anonymous on December 20, 2010

This is the best beef vegetable soup I have ever had. My family agreed totally. Not much on leftovers but this soup didn't make the leftover section of my fridge and I was not happy... Thanks so much for sharing this with us.

By Anonymous on December 07, 2010

This is the best Vegetable Soup recipe I've ever eaten!! I made it tonight using a boneless chuck roast and it was fabulous. It makes a lot...enough for a sick friend plus enough for several days or to just freeze. Try it, you won't be disappointed, I promise! Thank you, Paula!!

By Ma-Ma is Cooking on October 15, 2010

By Anonymous on September 24, 2010

Wonderful soup recipe. I'm single so I often freeze the soup in several containers for later use. I love macaroni or pasta or noodles in a soup but I always cook them separately and then add them to the bowl before serving the soup. Freezing soup with pasta in it tends to swell the pasta on re-heating and sucks up all the water out of the soup. Left over pasta freezes quite well too. Put it in freezer bags proportional to the size and number of containers of soup you put in the freezer. I only like okra in gumbo but I cook it on the side too and then rinse it and then add it as I serve it up. I don't freeze any of the cooked okra though.

By Anonymous on September 08, 2010

We love this soup! I make it about once a week.It just gets better, everytime I heat it up.My family & friends call me asking when I'm going to make the soup so they can get a share of it.We love ALL the vegies in it.Thank you Paula for sharing,it's the best soup I've ever made!

By Anonymous on May 20, 2010

Best beef vegetable soup! I put everything that was suggested. Mama had just given me three gallons of cup okra from their garden so I was able to add fresh okra. It was not slimy at all! I have given this recipe to many family members and friends. Thanks, Paula for sending us your best dishes and wishes!

By Anonymous on March 28, 2010

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The Lady and Sons Beef Vegetable Soup

Ingredients Add to grocery list

Directions

Tools You May Need

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