The Lady and Sons Beef Vegetable Soup

Name: The Lady and Sons Beef Vegetable Soup
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps beef bouillon granules; 237 milliliters frozen black-eyed peas; 59 milliliters black pepper; 1 teaspoons freshly ground black pepper, plus extra for seasoning; 237 milliliters frozen butter beans; 794 grams diced tomatoes; 237 milliliters thinly sliced carrots; 237 milliliters diced celery; 1 teaspoon celery salt; 1 kilograms beef short ribs or 2 1/2 to 3 pounds boneless chuck roast; 3 Tbsps dried parsley; 118 milliliters uncooked elbow macaroni; 237 milliliters corn kernels, fresh or canned; 237 milliliters sliced green beans, fresh or canned; 1 leave Chopped fresh parsley; 59 milliliters garlic powder; 1 teaspoon garlic powder; 1 Tbsp dried Italian seasoning; 237 milliliters cut okra, fresh or frozen; 355 milliliters chopped onion; 237 milliliters diced potatoes; 237 milliliters salt; 1 Tbsp seasoned salt, plus extra for seasoning; 2 Tbsps vegetable oil (if using chuck roast); 4 liters cold water; 1 Tbsp Worcestershire sauce

The Lady and Sons Beef Vegetable Soup is a dairy free recipe with 16 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 236 calories, 18g of protein, and 10g of fat. If you have seasoned salt, vegetable oil, water, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

If using chuck roast, heat the oil in a large skillet over medium heat.

Ingredients you will need

Beef Chuck Roast

Cooking Oil

Equipment you will use

Frying Pan

Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side.

Equipment you will use

Frying Pan

Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat.

Equipment you will use

Frying Pan

Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

Ingredients you will need

Beef Cubes

Beef Short Ribs

Equipment you will use

Pot

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. 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.

Ingredients you will need

Italian Seasoning

Worcestershire Sauce

Beef Bouillon

Dried Parsley

Garlic Powder

Celery Salt

Black Pepper

Bay Leaves

Beef Short Ribs

Seasoning

Tomato

Onion

Water

Meat

Equipment you will use

Pot

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. 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 surfaceit will pick up a lot of the fat.

Ingredients you will need

Salt And Pepper