Wednesday, January 30, 2008

Vegetable Beef Soup

I included this recipe as mostly written. However, I made it with ground beef and half the required water. Then I simmered for 1.5 hours.

One of the best homemade soups. Top notch.

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*
4 quarts cold water
1 (28-ounce) can diced tomatoes, undrained
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
2 bay leaves
1 cup thinly sliced carrots, frozen
1 cup diced celery
1 cup sliced green beans, frozen
1 cup frozen black-eyed peas, frozen
1 cup frozen butter beans, frozen
1 cup corn kernels, frozen
1 cup diced potatoes
1/2 cup uncooked elbow macaroni

If using 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 the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

If using ground beef, brown the beef; drain. Add 2 quarts water, instead of 4.

Add the water, tomatoes, 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. 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.

--Adapted from Paula Deen

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