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The Lady and Sons Beef Vegetable Soup Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
8 Servings
$ /Serving
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Moderate Level
0 MIN Prep + Cook
8 Servings
$ /Serving

The Lady and Sons Beef Vegetable Soup Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
8 Servings
$ /Serving

Ingredients

  • 1 cup potatoes, diced
  • 1 cup corn kernels, fresh or canned
  • 1 cup okra, cut, fresh or frozen
  • 1 cup frozen butter beans
  • 1 cup celery, diced
  • 1 cup green beans, sliced, fresh or canned
  • 1 cup frozen black-eyed peas
  • 1 cup carrots, thinly sliced
  • 1 (28 oz) can tomatoes, diced
  • 1 1/2 cup onion, chopped
  • 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 parsely, dried
  • 1 teaspoon garlic powder
  • 1 tablespoon dried Italian seasoning
  • 4 quart cold water
  • 2 tablespoon vegetable oil, if using chuck roast
  • beef short ribs, or 2 1/2 to 3 boneless chuck roast
  • 1/2 cup uncooked elbow macaroni
  • 2 teaspoon Accent, optional

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product