The Lady and Sons Beef Vegetable Soup Recipe by Paula Deen

Level: Moderate

Time: 170 MINUTES

3 ratings


  • 1 cup potatoes, diced
  • 1 cup corn kernels, fresh or canned
  • 1 cup cut okra, 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 cups 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 tablespoons beef bouillon granules
  • 3 tablespoons dried parsley
  • 1 teaspoon garlic powder
  • 1 tablespoon dried Italian seasoning
  • 4 quarts cold water
  • 2 tablespoons vegetable oil, if using chuck roast
  • 2 1/2 to 2 lbs beef short ribs, 2 1/2 to 3 pounds boneless chuck roast
  • 1/2 cup uncooked elbow macaroni


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. 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.

The Lady and Sons Beef Vegetable Soup


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3 Reviews

Terry 1/8/2017
This soup is gre

This soup is great. The flavor is very very good, no matter whether you use the short ribs or the chuck roast. Although there is a large number of ingredients, I think it is worth the effort. I make this many times a year and especially for a group of ladies that meet every year in Branson, MO. They just love it. You won't be sorry if you try it.

Debbie 8/11/2016
I love this reci

I love this recipe. It will be my vegetable soup for now on.

Frances 12/29/2015
seasoning was pe

seasoning was perfect!

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