Beef Vegetable Soup

Makes 8 quarts

Lisa Gleed

Great soup for cold winter days

ingredients

2 1/2 to 3 lb. beef short ribs or 2 1/2 pounds boneless chuck roast + 1 1/2 stew meat, cut up (I like to use 1 1/2 lbs. short ribs and 1 1/2 stew meat)
2 tbsp vegetable oil if using meat with ribs
4 quarts cold water
1 tbsp dried Italian seasoning
3 tbsp dried parsley
1 tsp garlic powder
2 tbsp beef bouillon granules
1 tbsp Paula Deen’s house seasoning
1 tbsp Paula Deen’s seasoned salt
2 bay leaves
1/2 tsp celery salt
1 tsp Worcestershire sauce
1 1/2 cup chopped onion
1 28-ounce can diced tomatoes
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
2 cup frozen butter beans
1 cup corn kernels, fresh or canned
1 cup diced potatoes (red or yellow)
1/2 cup uncooked elbow macaroni
2 tsp accent (optional)
fresh parsley

1
If using roast or stew meat, heat the oil in large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut into 1 1/2 to 2 inch cubes, discarding the fat. Place the beef cubes in large stockpot. (If using short ribs, you can put them right in the pot with no preparation.) Add the water, seasonings, onion, and tomatoes and 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 the 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. Add accent, if desired, and adjust the other seasonings to taste. Just before serving, add fresh parsley to pot. 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.
2
The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

Source: Lisa