Recipe

The Lady And Sons Beef Vegetable Soup Recipe

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Ingredients

Directions

Step #1 If using chuck roast, heat the oil In a large-ish skillet over med-heat/flame.
Step #2 Place the roast in the skillet & cook this until browned on both sides, about 5 mins per side.
Step #3 Remove the roast from the skillet & cut it into 1 1/2 to 2-inch cubes; discard the fat.
Step #4 Place the beef cubes In a large-ish stockpot.
Step #5 (If using short ribs, you can put them right in the pot with no preparation).
Step #6 Add the water, tomatoes, celery salt, seasoned salt, dried parsley, House Spice uping, dried Italian seasoning, garlic powder, Worcestershire sauce, beef bouillon, onions, black pepper & bay leaves.
Step #7 Bring to a boil over high heat.
Step #8 Cover up the pot; reduce the heat so that the liquid simmers, & cook for 1 1/2 to 2 hrs, or until the meat is very tender.
Step #9 If using short ribs, discard the bones & fat, remove them from the pot & cut the meat from the bones, & return the meat to the pot.
Step #10 Add the remaining vegetables & the macaroni & return the soup to a boil, stirring to distribute the ingredients.
Step #11 Reduce the heat & let simmer for 45 mins.
Step #12 Just before serving, season this with salt & pepper & add fresh sliced parsley.
Step #13 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.
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