Ingredients: |
Ingredients: 2 tbsp. vegetable oil (if using chuck roast)
2 1/2 to 3 lbs. beef short ribs or 2 1/2 to 3 lbs. boneless chuck roast
4 qts. water
1 (28 oz.) can diced tomatoes
1 1/2 c. chopped onion
3 tbsp. dried parsley
2 tbsp. beef bouillon granules
1 tbsp. dried Italian seasoning
1 tbsp. house seasoning (recipe follows)
1 tbsp. seasoned salt, plus extra for seasoning
1 tbsp. Worcestershire sauce
1 tsp. celery salt
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 c. thinly sliced carrots
1 c. diced celery
1 c. sliced green beans, fresh or canned
1 c. frozen black-eyed peas
1 c. cut okra, fresh or frozen
1 c. corn kernels, fresh or canned
1 c. diced potatoes
1/2 c. uncooked elbow macaroni
Chopped fresh parsley leaves
House Seasoning Ingredients:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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Directions: |
Directions:If using chuck roast, heat the oil in large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 min. per side. Remove the roast from the skillet and cut into 1 1/2 to 2 in. 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, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, house seasoning, seasoned salt, Worcestershire sauce, salt, garlic powder, black pepper and bay leaves. 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 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 min. Just before serving, season with salt and pepper and add fresh chopped parsley. 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 |
This recipe for The Lady and Sons Beef Vegetable Soup is from