Saturday, October 17, 2009

The Lady and Sons Beef Vegetable Soup--Fall Favorite!

Hey Ya'll! This is a recipe I found in this month's Cooking with Paula Deen magazine! I made it tonight for dinner. Let me tell ya'll-this is a definite Fall FAVORITE! It is great! Real comfort food too! It is a lot of ingredients but fairly easy!
The Lady & Sons Beef-Vegetable Soup
Makes 12-15 servings
2 T vegetable oil
1 (2 1/2 to 3 pound) boneless chuck roast, cut into 1 inch cubes
4 quarts water
1 large can diced tomatoes
1 1/2 cups chopped onion
3 T parsley flakes
1 T Italian seasoning
1 T beef bouillon granules
1 T Paula Deen House Seasoning (Look on my sidebar for recipe)
1 T seasoning salt
1 T Worcestershire sauce
1 tsp garlic powder
1 tsp celery salt
1/2 tsp ground black pepper
1 cup thinly sliced carrot
1 cup diced celery
1 cup frozen green beans
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup frozen cut okra
1 cup frozen corn kernels
1 cup diced potato
1/2 cup elbow macaroni
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. 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 to 2 hours, or until beef is tender. Add carrot, celery, green beans, black-eyed peas, butter beans, okra, corn, potato, and macaroni; bring to a biol over medium high heat. Reduce heat, and simmer uncovered for 45 minutes. Enjoy!

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