The Lady & Sons Beef Vegetable Soup
Don’t let the lengthy ingredient list scare you away. It’s really not as bad as it looks. Even my brother, Bubba, can make it. On a cold winter’s day it will make your tongue want to slap your brains out! This recipe serves two or three dozen people, but can easily be cut in half. It keeps for up to five days in the refrigerator or two months in the freezer.
The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
Recipe information
Yield
8 quarts
Ingredients
Preparation
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.) Add the water, seasonings, onion, and tomatoes and 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. Add Accent, if desired, and adjust the other seasonings to taste. 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.
