The Lady & Sons Beef Vegetable Soup

Name: The Lady & Sons Beef Vegetable Soup
Yield: 8 quarts
Ingredients: 2 1/2—3 pounds beef short ribs or 2 1/2-3-pound boneless chuck roast; 2 tablespoons vegetable oil (if using chuck roast); 4 quarts cold water; 1 tablespoon dried Italian seasoning; 3 tablespoons dried parsley; 1 teaspoon garlic powder; 1 tablespoon beef bouillon granules; 1 tablespoon The Lady’s House Seasoning; 1 tablespoon The Lady’s Seasoned Salt; 2 bay leaves; 1/2 teaspoon black pepper; 1 teaspoon celery salt; 1 tablespoon 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; 2 teaspoons Accent (optional)

December 14, 2011

Don’t let the lengthy ingredient list scare you away. It’s really not as bad as it looks. Even my brother, Bubba, can make it. On a cold winter’s day it will make your tongue want to slap your brains out! This recipe serves two or three dozen people, but can easily be cut in half. It keeps for up to five days in the refrigerator or two months in the freezer.

Cooks' Note

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

Recipe notes

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