Beef Vegetable Soup

**This is such a great soup, you can add anything that you want to it above what is on the recipe. It makes about 8 quarts and takes with prep time 2 hours give or take. Although I am making this tomorrow, I am trying it in the crock pot because I don’t have a pot that is big enough for on the stove. You could add all your favorite veggies other than what is here.**

2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp 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 eyes 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
Chopped fresh parsley leaves

If using the 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 roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce 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 meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
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….

House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months…..

**I personally do not use the house seasoning, way too much salt…. I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes…. Same thing…. I do not add the beans or the okra…. but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!**


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