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Ingredients

• 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
• 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 follows
• 1 tablespoon seasoned salt, plus extra for seasoning
• 1 tablespoon Worcestershire sauce
• 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
• 1/2 cup uncooked elbow macaroni
• Chopped fresh parsley leaves

Description

Food Network Invites You To Try This The Lady And Sons Beef Vegetable Soup Recipe From Paula Deen.

Food Network