Beef Vegetable Soup

Beef Vegetable Soup

2	Tbs	vegetable oil
1		(2 1/2 - 3 lb.) boneless chuck roast, cut into 1" cubes
4	qts	water
1	can	(28 oz) diced tomatoes
1 1/2	cups	chopped onion
3	Tbs	parsley flakes
1	Tbs	Italian seasoning
1	Tbs	Better Than Bouillon Beef Base
1	Tbs	Paula Deen House Seasoning
1	Tbs	Paula Deen Seasoned Salt (or substitute 2 1/2 tsp Lawry's Seasoned Salt mixed with 1/2 tsp celery salt)
1	Tbs	Worcestershire sauce
1	tsp	garlic powder

1	tsp	celery salt
1/2	tsp	ground black pepper
1	cup	thinly sliced carrot
1	cup	diced celery
1	cup	fresh green beans, trimmed and cut into 1" 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") diced potato
1/2	cup	elbow macaroni

1	In a large Dutch oven, heat oil over medium-high heat. Add roast, in batches if necessary, and cook until beef is browned, about 6 minutes.
2	Return all beef to pot. 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 medium-high heat. Cover, reduce heat, and simmer for 1 1/2 to 2 hours, or until beef is tender.
3	Add carrot, celery, green beans, black-eyed peas, butter beans, okra, corn, potato, and macaroni. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, for 45 minutes. Makes 12-15 Servings.

Source

Source: Cooking with Paula Deen Magazine - Sept/Oct 2009 - from The Lady & Sons Restaurant, Savannah, GA