Paula Deen Vegetable Soup

January 08, 2013

Last month I flew to Georgia to style Paula Deen. I really didn’t know much about her although my family in the Midwest loves her. Well she was just outright a-dor-able. Love Paula Deen , so sweet, down to earth with the most amazing house. One thing she did that was so considerate is she warmed up soup for the crew. It was a rainy day and she thought it would be the perfect dish on a dreary day. The soup was delicious, I had 3 bowls, couldn’t help it! When I asked Paula if she would mind if I posted the recipe on my parent blog, she went looking for the book that it was in and autographed it. Although it was quite chilly last week this is still a great soup to serve up for the family or freeze later. And thank you Paula for the recipe!

The Lady and Sons Beef Vegetable Soup

Recipe courtesy Paula Deen

Prep Time:30 minInactive Prep Time:—Cook Time:2 hr 0 minLevel:EasyServes:8 quarts


  • 2 tablespoons vegetable oil (if using chuck roast)
  • 2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
  • 4 quarts cold water
  • 1 (28-ounce) can diced tomatoes
  • 1 1/2 cups chopped onion
  • 3 tablespoons dried parsley
  • 2 tablespoons beef bouillon granules
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon House Seasoning, recipe follows
  • 1 tablespoon seasoned salt, plus extra for seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 bay leaves
  • 1 cup thinly sliced carrots
  • 1 cup diced celery
  • 1 cup sliced green beans, fresh or canned
  • 1 cup frozen black-eyed peas
  • 1 cup frozen butter beans
  • 1 cup cut okra, fresh or frozen
  • 1 cup corn kernels, fresh or canned
  • 1 cup diced potatoes
  • 1/2 cup uncooked elbow macaroni
  • Chopped fresh parsley leaves


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, tomatoesonions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. 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. Just before serving, season with salt and pepper and add fresh chopped parsley. 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.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

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

Photo, Donna Ladd, Motherburg