Ingredients: |
Ingredients: 2 1/2 to 3 pounds beef short ribs or a 2 1/2 to 3 pound boneless chuck roast
2 tablespoons vegetable oil (if using chuck roast)
1 tablespoon dried Italian seasoning
3 tablespoons dried parsley
1 teaspoon garlic powder
1 tablespoon beef bouillon granules
1 tablespoon House Seasoning
1 tablespoon seasoned salt
2 bay leaves
1/2 teaspoons black pepper
1 teaspoon celery salt
1 tablespoon Worcestershire sauce
1 1/2 cups chopped onion
One 28-ounce can diced tomatoes
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
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Directions: |
Directions:If using chuck roast, heat the oil in a large skillet over medium heat. Please 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 ½ - 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 4 quarts of cold water, the seasons, the onion, and the tomatoes, and bring to a boil over high heat. Cover the pot, reduce the heat so that the liquid simmers, and cook for 1 ½ 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 vegetables, potatoes and macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add salt and pepper to taste. |
This recipe for Beef Vegetable Soup The Lady and Sons is from