- 2 tablespoons vegetable oil (if using chuck roast)
- 2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast (Note: we used chuck roast)
- 4 quarts cold water
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups chopped onion
- 3 tablespoons dried parsley
- 2 tablespoons beef bouillon granules
- 1 tablespoon dried Italian seasoning
- 1 tablespoon House Seasoning, recipe to follow
- 1 tablespoon seasoned salt
- 1 tablespoon Worcestershire sauce (Note: we used the low sodium version)
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 bay leaves
- 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 (Note: we used purple splendor potatoes for color)
- 1/2 cup uncooked elbow macaroni
- Chopped fresh parsley leaves
2. Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat.
3. 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.
4. 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.
5. Just before serving, season with salt and pepper and add fresh chopped parsley. .
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
What a soup! A whole meal in one pot makes any cook's life a little easier. We really enjoyed making this soup and eating it, too. We always feel a little healthier after eating a vegetable soup...especially after eating one with so many different vegetables. We enjoyed the presentation of this soup with its many colors. As mentioned before we used Purple Splendor potatoes for their beautiful color (although any potato would work nicely). This is an easy recipe to include or exclude any vegetables you want.
There are a few minor changes we would make to the recipe. We would not add extra salt as Mrs. Deen calls for. There is plenty of salt in the seasoning salt, celery salt, and beef bullion granules. Next time we would use less seasoning salt and or celery salt to reduce the amount of sodium (although the recipe did taste good as is). As noted in the ingredients list we also used low sodium Worcestershire in order to be mindful of sodium. We think this soup would still be amazing with less of any of the seasonings that Mrs. Deen includes in her recipe. After all, we don't want to load up on sodium if we are trying to be somewhat healthy by eating a vegetable soup!
Finally, we think that the macaroni noodles are simply not needed in this soup. They tend to get soggy and we would leave them out the next time we make it.