The Lady and Sons Beef Vegetable Soup

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

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 ski8llet 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.

Yield: 8 quarts
Preparation time: 30 minutes
Cooking time: 2 hours
Ease of preparation: Easy

L&S Too, Pg. 21-22

Recipe courtesy Paula Deen