The Lady and Sons Beef Vegetable Soup

  • Pin It
  • print
  • email to a friend
The Lady and Sons Beef Vegetable Soup The Lady and Sons Beef Vegetable Soup Recipe Courtesy of

54321 Based on 31 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

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

You May Also Like These Recipes:

  • Poached Salmon Mousse with Dill Sauce Read More
  • Tex-Mex Cornbread Salad with Buttermilk Cornbread Read More
  • Zucchini or Green Bean Bundles Read More

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

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

54321

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

54321

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

54321

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

54321

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

54321

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

By carolyn schirmer on January 24, 2012

54321

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

54321

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

54321

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

43211

Love your TV programmes and recipes and YOU.

By Julia Baldwin on July 23, 2011

54321

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

54321

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

14321

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

By Becky Hall on January 13, 2011

54321

Omit the Accent if desired in this recipe.

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

54321

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

54321

Accent? Why the need for MSG?

By Anonymous on January 07, 2011

54321

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

54321

By Anonymous on December 20, 2010

54321

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

54321

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

My Recipe Box |

Connect with Paula

Paula's Upcoming Schedule

  • June 3: Deen Family Book Signing

    Join Paula and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo. 

  • June 14: American Red Cross Blood Drive in Savannah

    Please visit redcrossblood.org and use the sponsor code “butter”, or call 1-800-REDCROSS (1-800-733-2767) to make an appointment. 

  • August 28: Deen Family Book Signing

    Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.

  • September 14: Metropolitan Cooking and Entertaining Show in Houston, TX

    Join Paula at the Metropolitan Cooking and Entertaining Show in Houston, TX. Tickets on sale now.

  • September 21 and 22: Metropolitan Cooking and Entertaining Show in Dallas, TX

    Join Paula at the Metropolitan Cooking and Entertaining Show in Dallas, TX. Tickets on sale now.

  • September 23: Deen Family Book Signing

    Join Paula and Bobby for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.

  • View Paula's Full Schedule

Recent Shows & Recipes