Saturday, November 21, 2009

My Girl, Paula: Beef- Vegetable soup

This is nexts weeks Paula dish. But I decided to make it for this weeks and use the anything goes week for next week... This soup sure was a big hit at the house. Steve ate about 3 bowls worth. I was full on the first. It was so easy to make. But i think thenext time I make it I'm going to add more meat. There wasn't enough, so Steve say's.. the whole house smelled good from the time i stqarted it until we went to bed.. Oh the only think i didn't add in was the okra, so i just added a little bit extra ofthe the other vegetables.

2 tbsp vegetable oil
1 (2 1/2-3 lbs) boneless chuck roast, cut into 1 inch cubes
4 quarts water
1 (28 oz) can diced tomatoes
1 1/2 cups chopped onion
3 tbsp parsley flakes
1 tbsp italian seasoning
1 tbsp beef bouillon grandules
1 tbsp Paula Deen house seasoning
1 tbsp Paula Deen seasoned salt- I used lawreys seasoned salt
1 tbsp worcestershire sauce
1 tsp garlic powder
1 tsp celery salt
1/2 tsp black pepper
1 cup thinly sliced carrots
1 cup diced celery
1 cup freash grean beans, trimmed and cut into 1 inch pieces
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup frozen cut okra
1 cup frozen corn kernels
1 cup (1/2 inch) diced potato
1/2 cup elbow macaroni

in a large dutch oven, heat oil over med-high heat. Add roast and cook until the beef is browned. Add water, tomato, onion, parsley, italian seasoning, bouillon, house seasoning, seasoned salt, worcestershire sauce, garlic powder, celery salt, and pepper. Bring to a boil over med-high heat, cover, reduce heat, and simmer for 1 1/2 to 3 hours, or until beef is tender. Add carrot, celery, green beans, black eye peas, butter beans, okra, corn, potato, and macaroni; bring to a boil over med- high heat. Reduce heat and simmer, uncovered for 45 mins...Makes 12-15 servings.