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"The belly rules the mind."--Spanish Proverb

Paula Deen's Beef Vegetable Soup Recipe

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This recipe for Paula Deen's Beef Vegetable Soup is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. oil
2 1/2 lbs. to 3 lbs. boneless beef chuck roast
4 quarts cold water
1 1/2 cups chopped onion
3 Tbsp. dried parsley
2 Tbsp. beef bullion granules or paste
1 Tbsp. dried Italian seasoning
1 Tbsp. House Seasoning
1 Tbsp. Worcestershire sauce
1 tsp. celery salt
1tsp. garlic salt
1/2 tsp. freshly ground pepper
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup corn kernels
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
chopped fresh parley
Directions:
Directions:
Heat oil in a large skillet over med. heat. Place roast in skillet and cook until browned on both sides (about 5 minutes per side). Remove from skillet and cut into 1 1/2 to 2 inch cubes; discard the fat. Place beef cubes in a large stockpot. Add water, tomatoes, onions, bullion and all seasonings, except fresh parsley. Bring to a boil over high heat. Cover the pot and reduce heat so liquid simmers. Cook for 1 1/2 to 2 hours or until meat is very tender. Add remaining vegetables and the macaroni and return soup to a boil, stirring to mix ingredients. Reduce heat and simmer 45 minutes. Just before serving, re-season with salt and pepper if needed. Add fresh parsley.
HOUSE SEASONING:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix together and store in an airtight container.
Number Of Servings:
Number Of Servings:
8 quarts

 

 

 

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