Ingredients: |
Ingredients: 2 tbsp vegetable oil (if using chuck roast)
2 ½ to 3 lbs beef short ribs or boneless chuck roast
4 quarts cold water
1 (28 ounce) can diced tomatoes
1 ½ cups chopped onion
3 tbsp dried parsley
2 tbsp beef bouillon granules
1 tbsp Italian seasoning
1 tbsp Bam or House Seasoning
1 tbsp seasoned salt
1 tbsp Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or frozen
1 cup black eyed or purple hull peas, fresh or frozen
1 cup butter beans, fresh or frozen
1 cup sliced okra, fresh or frozen
1 cup corn kernels, fresh or frozen
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
chopped fresh parsley leaves
1/2 tsp freshly ground pepper
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Directions: |
Directions:If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast into the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut into 1 ½ to 2 inch cubes; discard fat. Place beef cubes into a large stockpot.
Add water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, Bam, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to boil over high heat. Cover pot; reduce heat so the liquid simmers, and cook for 1 ½ 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 minutes. 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. |
This recipe for Pop's Vegetable Beef Soup is from