The Lady and Sons Beef Vegetable Soup

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The Lady and Sons Beef Vegetable Soup The Lady and Sons Beef Vegetable Soup Recipe Courtesy of

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)





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.

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Show: Paula's Home Cooking/Lady and Sons Too! cookbook
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Reader Comments:


I love this soup! It's one of my favorites, but I would love to know the nutritional value. Thanks for all your wonderful recipes!

By Rosie Huffman on February 02, 2014


Paula, I make these soups all the time everything you cook I love, My dream is to meet you some day and come to your restaurant and meet you . Forever love your food and you as a person and your sons you all are just great. Have a great day. love Marie

By Marie lamela on January 08, 2014


Paula, I make these soups all the time everything you cook I love, My dream is to meet you some day and come to your restaurant and meet you . Forever love your food and you as a person and your sons you all are just great. Have a great day. love Marie

By Marie lamela on January 08, 2014


Your the best cook since my Mother!!!

By ken farney on January 08, 2014


Love Miss Paula and Bobby's cookin

By KarenAnn Sullivan on January 08, 2014


i love your cooking have done many of your recipes but this year i tryed your coffee cake and it didnt rise not sure why but i wish you were back on tv your very close to real cooking then most of the shows pat

By pat mcguire on January 08, 2014


Have loved your show for are an esp. your creamed soups

By Rosanne Sturgeon on January 08, 2014


Paula, this beef vegetable soup looks delicious! I'm anxious to try it. (I love soup on cooler days) Would it be possible for you to add nutritional values to your recipes? My husband is diabetic and I like to count carbs when I plan and prepare the meals. Thanking you in advance, Beverly

By Beverly Cronk on January 08, 2014


Love ya. Paula & family. grin

By Peggy Cook on January 08, 2014


This dish was so good I cooked my self and I'm onley 13 my entire family loved it my mom said well make it a will make it a beef and vegetable soup Tuesday can't wait for Tuesday's

By Brianarodriguez on July 24, 2013


This is our families favorite soup. I've made it for years and we all love it. I even make it for Christmas eve so we can have it after church. It's the only way my kids will eat okra!

By gretchenhicks on April 14, 2013


I love making this soup but would like to know the calorie content using just a chuck roast and no other substitutions. Also, if available the sodium content per serving. Thanks! Linda

By Linda Hancock on February 18, 2013


I have been making this soup for years and our whole family loves it so much. It is the best for cold, rainy days. I've even made it for Christmas eve. It just simmered on the stove when we went to church and then the whole family (about 15 of us) came back to the house for soup and biscuits. Yummy!

By Gretchen on November 10, 2012


This is my son's favorite soup. He loves this and Paula's Beef Stew. I reduce the water to 2 cups AND use low sodium ingredients when I can because it can get a bit salty. Consider leaving out the seasoned salt and use the House Seasoning to taste. You can also substitute other ingredients if you are out of or short on something called for. The recipe is very versatile and forgiving.

By Ruth on March 03, 2012


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

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