Ingredients: |
Ingredients: 2 tbs vegetable oil (if using chuck roast) 2 Bay Leaves
2 ½ to 3 lbs beef short ribs or boneless chuck roast 1 cup thinly sliced carrots
4 quarts cold water 1 cup diced celery
1 (28 ounce) can diced tomatoes 1 cup sliced green beans, fresh or frozen
1 ½ cups chopped onion 1 cup black eyed or purple hull
3 tbs dried parsley peas, fresh or frozen
2 tbs beef bouillon granules 1 cup butter beans fresh or frozen
1 tbs Italian seasoning 1 cup frozen okra, fresh or frozen
1 tbs Bam or House Seasoning 1 cup corn kernels, fresh or frozen
1 tbs seasoned salt 1 cup diced potatoes
1 tbs Worcestershire sauce ½ cup uncooked elbow macaroni
1 tsp celery salt chopped fresh parsley leaves
1 tsp garlic powder ½ 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 the fat. Place the 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 the 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.
The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor. |
This recipe for Pop’s Beef Vegetable Soup is from