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The Lady and Sons Beef Vegetable Soup

By Paula Deen

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Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

  • 1 cup diced potatoes
  • 1 cup fresh or canned corn kernels
  • 1 cup fresh or frozen cut okra
  • 1 cup frozen butter beans
  • 1 cup diced celery
  • 1 cup sliced, fresh or canned green beans
  • 1 cup frozen black-eyed peas
  • 1 cup thinly sliced carrots
  • 1 (28 oz) can diced tomatoes
  • 1 1/2 cups chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon Paula Deen Seasoned Salt
  • 1 tablespoon Paula Deen's House Seasoning
  • 2 tablespoons beef bouillon granules
  • 3 tablespoons dried parsley
  • 1 teaspoon garlic powder
  • 1 tablespoon dried Italian seasoning
  • 4 quarts cold water
  • 2 tablespoons if using chuck roast vegetable oil
  • 2 1/2 to 2 lbs 2 1/2 to 3 pounds boneless chuck roast beef short ribs
  • 1/2 cup uncooked elbow macaroni

Directions

If using chuck roast, heat the oil in a 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 it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a 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. 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.

The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

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March 07, 2022
This is my first time making any beef vegetable soup so I didn’t have a go to never-fail recipe. I knew if I looked to Paula for a recipe I’d find a sure thing as I’ve success with her dishes in the past. This soup turned out so good that I had to have two bowls- you have to use the short rib to achieve the flavor depth. I followed the recipe to the T - absolutely no changes It’s the most gorgeous broth & it really comes down to making your broth with the short ribs. ?

April 28, 2021
This has become our favorite soup ever! I change up the veggies depending on what I have on hand and (gasp!) I've even forgotten to put in the pasta. Doesn't matter! It the best soup ever. Love you Paula!

August 07, 2020
This is so delicious! I had to modify slightly using what I had on hand. Instead of the beef bouillon granules and water I used two carton of beef broth and one box of chicken broth and it was excellent. Will definitely make again.

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April 28, 2021
Freezing?

Can this be frozen?  My favorite soup ever but it makes SO much!!  


April 28, 2021

Yes, just be sure to let it completely cool down before you freeze in an airtight container or freezer bag.

March 01, 2021
Water

I can't see on the recipe how much water to add. It doesn't show it in the recipe ingredients but it mentions it in the directions


March 02, 2021

The recipe uses 4 qts of water which is listed towards the bottom of the recipe ingredients-see here!  https://www.pauladeen.com/recipe/the-lady-and-sons-beef-vegetable-soup/

October 25, 2020
Is Paula’s Seasoned Salt the same as Paula’s House Seasoning? Can’t find how to make or buy the Seasoned Salt.

The Deen Team

October 26, 2020

No, the Seasoned Salt and House Seasoning are different. You can use any brand of Seasoned Salt!