The Lady and Sons Beef Vegetable Soup ( Paula Deen ) Recipe

Ingredients

• 1 tablespoon vegetable oil (if using chuck roast)
• 2 1/2-3 lbs beef short ribs or 2 1/2-3 lbs boneless beef chuck roast, roast*
• 4 quarts cold water
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups chopped onions
• 3 tablespoons dried parsley
• 2 tablespoons beef bouillon granules
• 1 tablespoon dried Italian seasoning
• 1 tablespoon seasoning salt, plus extra for seasoning
• 1 tablespoon Worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper, plus extra for seasoning
• 2 bay leaves
• 1 cup thinly sliced carrot
• 1 cup diced celery
• 1 cup sliced green beans
• 1 cup frozen black-eyed peas
• 1 cup frozen butter beans
• 1 cup cut okra
• 1 cup corn kernel
• 1 cup diced potato
• 1/2 cup uncooked elbow macaroni
• chopped fresh parsley leaves
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder