Vegetable Beef Soup

Vegetable beef soup

Southern cook Paula Deen is known for preparing delicious down-home dishes. This week, Paula cooks her traditional vegetable beef soup – and manages to stay faithful to the family recipe on this one.

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Vegetable Beef Soup

2 lbs. Bone-In Beef Short Ribs (Salt and Peppered)
1 Medium Diced Yellow Onion
3 Stalks Celery (Chopped)
2 Carrots (Chopped)
1 28 oz. Can Crushed Tomatoes
2 Bay Leaves
3 Sprigs of Fresh Thyme
10 oz. bag Frozen Corn
10 oz. bag Frozen Cut Okra (NOT BREADED)
10 oz. bag Frozen Lima Beans
10 oz. bag Frozen Black-Eyed Peas
2 cups Diced Red Potatoes
8 oz can Green Beans
8 oz Cooked Elbow Macaroni
1 Tbsp. Beef Base
1 Tbsp. Worcestershire Sauce
1½ Tbsp. Garlic Powder
1 Tbsp. Italian Seasoning
2 tsp Celery Seed
1 tsp Salt
½ tsp Pepper
6 Cups Water

  • Combine short ribs, onion, celery, carrots, bay leaves, beef base, Worcestershire Sauce, celery seeds, garlic powder, Italian seasoning, thyme, tomatoes, salt and pepper and water in a large pressure cooker and cook for 20-25 minutes and release pressure. (An 8-quart stock pot can be substituted but your cooking time will increase dramatically.)

  • Remove the short ribs and let cool.

  • Add the peas, green beans, corn, potatoes, lima beans, macaroni, and okra. Adjust your salt and pepper and cover and cook another 10 minutes.

  • Cut up the short ribs and remove the fat. Add to the soup at the end of the cook and enjoy this with all your