The Lady and Sons Beef Vegetable Soup Recipe - Paula Deen

Ingredients

• 1 cup diced potatoes
• 1 cup fresh or canned corn kernels
• 1 cup fresh or frozen cut okra
• 1 cup frozen butter beans
• 1 cup diced celery
• 1 cup sliced, fresh or canned green beans
• 1 cup frozen black-eyed peas
• 1 cup thinly sliced carrots
• 1 (28 oz) can diced tomatoes
• 1 1/2 cups chopped onion
• 1 teaspoon Worcestershire sauce
• 1 teaspoon celery salt
• 1/2 teaspoon Black pepper
• 2 bay leaves
• 1 tablespoon Paula Deen Seasoned Salt
• 1 tablespoon Paula Deen's House Seasoning
• 2 tablespoons beef bouillon granules
• 3 tablespoons dried parsley
• 1 teaspoon garlic powder
• 1 tablespoon dried Italian seasoning
• 4 quarts cold water
• 2 tablespoons if using chuck roast Vegetable oil
• 2 1/2 to 2 lbs 2 1/2 to 3 pounds boneless chuck roast beef short ribs
• 1/2 cup uncooked elbow macaroni