The Lady and Sons Beef-Vegetable Soup Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Chuck roast and vegetables fill this hearty soup.

    Main Ingredient:

    chuck roast

    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 3 hour(s)

    Source

    Cooking with Paula Deen

    Posted By:

    mssavy

    Posted On:

    December 18, 2015

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