Real Recipes From Real Home Cooks ®
The Lady and Sons Beef Vegetable Soup
INGREDIENTS
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2 tablespoons vegetable oil (if using chuck roast)
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2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
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4 quarts cold water
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1 (28-ounce) can diced tomatoes
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1 1/2 cups chopped onion
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3 tablespoons dried parsley
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2 tablespoons beef bouillon granules
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1 tablespoon dried Italian seasoning
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1 tablespoon House Seasoning, recipe follows
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1 tablespoon seasoned salt, plus extra for seasoning
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1 tablespoon Worcestershire sauce
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1 teaspoon celery salt
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1 teaspoon garlic powder
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1/2 teaspoon freshly ground black pepper, plus extra for seasoning
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2 bay leaves
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1 cup thinly sliced carrots
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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 frozen butter beans
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1 cup cut okra, fresh or frozen
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1 cup corn kernels, fresh or canned
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1 cup diced potatoes
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1/2 cup uncooked elbow macaroni
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Chopped fresh parsley leaves
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1 cup salt
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1/4 cup black pepper
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1/4 cup garlic powder
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