The Lady and Sons Beef Vegetable Soup

This week the ladies cooking with My Girl Paula are making beef vegetable soup.  We are really cutting back on meat so I chose to make a vegetable soup without the meat.  With lots of vegetables, the soup is chock full and the lack of meat is not causing a lack of flavor.

 

The Lady and Sons Beefless Vegetable Soup      adapted from Paula Deen   You can find the original recipe here.

Ingredients             I scaled the recipe down

• 2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*   If you want to use meat, this is what was recommended.
• 2 quarts cold water  
• 1 (16-ounce) can diced tomatoes
• 1  cups chopped onion
• 1 tablespoon chopped fresh parsley
• 1 teaspoon House Seasoning (below)
• 1 cup vegetable broth
• 1 teaspoon  Worcestershire sauce (the kind with no fish in it)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 1/2 cup scallions (to use them up)                                
• 1 cup  black-eyed peas
• 1 cup  butter beans
• 1 cup corn kernels, frozen
• 1 cup diced potatoes
• 1/2 cup uncooked elbow macaroni  (have not put it in yet.   Hope I don’t forget.)

Directions:

In a crockpot, add the water, diced tomatoes, onions, chopped parsley,  dried Italian seasoning, House Seasoning,  Worcestershire sauce,  garlic powder,  and black pepper .

Cook on high for one hour.

Reduce the heat to medium or low.

Add the remaining vegetables and cook for two additional hours.

Add the macaroni, for the last half hour.

 Just before serving, season with salt and pepper and add fresh chopped parsley.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.