Real Recipes From Real Home Cooks ®
The Lady and Sons Beef Vegetable Soup
INGREDIENTS
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1 cup diced potatoes
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1 cup corn kernels, fresh or canned
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1 cup cut okra, fresh or frozen
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1 cup frozen butter beans
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1 cup diced celery
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1 cup sliced green beans, fresh or canned
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1 cup frozen black-eyed peas
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1 cup thinly sliced carrots
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1 28-ounce can diced tomatoes
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1 1/2 cup chopped onion
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1 teaspoon Worcestershire sauce
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1 teaspoon celery salt
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1/2 teaspoon black pepper
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2 bay leaves
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1 tablespoon Paula Deen Seasoned Salt
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1 tablespoon Paula Deen’s House Seasoning
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2 tablespoon beef bouillon granules
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3 tablespoon dried parsley
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1 teaspoon garlic powder
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1 tablespoon dried Italian seasoning
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4 quart cold water
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2 tablespoon vegetable oil (if using chuck roast)
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2 1/2 to 3 lb beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
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1/2 cup uncooked elbow macaroni
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2 teaspoon Accent (optional)
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