Wednesday, March 24, 2010

The Lady and Sons Beef Vegetable Soup

Before the cool evenings leave us for good, I took the opportunity to make one more big pot of soup. I absolutely love soup and this is my favorite one to make. Ms. Paula Deen's recipe straight from the Lady and Sons. Don't let the long list of ingredients scare you away because it is mostly seasonings and vegetables. It makes the most excellent BIG pot of soup. I like to freeze half of it for later. On those days, when I just don't feel like cooking, out comes a hearty and healthy meal. Delish!! "On a cold winter's day it will make your tongue want to slap your brains out!" Paula Deen
  • Ingredients:
  • 2-3 pounds of chuck roast or stew beef (I used about one pound of greenwise stew beef.)
  • 2 TBLS veg. oil
  • 4 quarts cold water
  • 1 TBLS dried Italian seasoning
  • 3 TBLS garlic powder
  • 1 TBLS beef bouillon granules
  • 1 TBLS Lady's House seasoning (garlic salt, salt, and pepper)(I omit this to cut down the saltiness)
  • 1 TBLS The Lady's seasoned salt (Lawry's seasoning salt)
  • 2 bay leaves
  • 1/2 tsp black pepper
  • 1 tsp celery salt
  • 1 TBLS Worcestershire sauce
  • 1 1/2 cups chopped onion
  • One 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
  • 1 cup frozen butter beans
  • 1 cup cut okra, fresh or frozen
  • 1 cup corn kernels, fresh or canned
  • 1 cup diced potatoes
  • 1/2 cup uncooked elbow macaroni

Heat oil in large stock pot over medium heat. Cut meat in bite size pieces. Place roast in the skillet and cook until browned on both sides. Pour off fat from meat. 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 cooks for 1 1/2 to 2 hours, or until the meat is very tender. 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. ( if sodium is a concern, cut down on the salty seasonings a bit).

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