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The Lady and Sons Beef-Vegetable Soup
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Brief Description
Chuck roast and vegetables fill this hearty soup.
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Main Ingredient
chuck roast
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 180 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 2 tablespoons - vegetable oil
- 1 - boneless chuck roast (2-1/2 to 3 pounds) cut into 1-inch cubes
- 4 quarts - water
- 1 cans - 28 oz diced tomatoes
- 1 1/2 cups - chopped onion
- 3 tablespoons - parsley flakes
- 1 tablespoons - Italian seasoning
- 1 tablespoons - beef bouillon granules
- 1 tablespoons - Paula Deen House Seasoning
- 1 tablespoons - Paula Deen Seasoned Salt
- 1 tablespoons - Worcestershire sauce
- 1 teaspoons - garlic powder
- 1 teaspoons - celery salt
- 1/2 teaspoons - ground black pepper
- 1 cups - thinly sliced carrot
- 1 cups - diced celery
- 1 cups - fresh green beans trimmed and cut into 1-inch pieces
- 1 cups - frozen black-eyed peas
- 1 cups - frozen butter beans
- 1 cups - frozen cut okra
- 1 cups - frozen corn kernels
- 1 cups - diced potato 1/2-inch cubes
- 1/2 cups - elbow macaroni
Directions:
1. In a large Dutch oven, heat oil over medium-high heat. Add roast, in batches if necessary, and cook until beef is browned, about 6 minutes.
2. Return all beef to pot; add water, tomato, onion, parsley, Italian seasoning, bouillon, House Seasoning, Seasoned Salt, Worcestershire sauce, garlic powder, celery salt and pepper. Bring to a boil over medium-high heat; cover, reduce heat, and simmer for 1-1/2 to 2 hours or until beef is tender.
3. Add carrot, celery, green beans, black-eyed peas, butter beans, okra, corn, potato and macaroni; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 45 minutes.
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