Nov. 5, 2007 - Trying to get back into the swing of life!
Two weeks at the beach was a blessing i could have never imagined! Only a loving God could have orchestrated the time with family!
While I'd love to have any time to recount the memories (or the ability to post some of the wonderful pix) ... I simply don't.
What I do have time to do is post the most amazing Beef Veggie Soup that I used in the crockpot this weekend. It made a ton and was 100 times better after sitting for two days waiting to be served steaming hot from the crockpot after a day up on the mountain ... boy do I have another "lessons from the trail" post just whirling through my mind!
Here goes .... I love my Paula Deen cookbook ... !
The Lady and Sons Beef Vegetable Soup
Recipe courtesy Paula Deen
Show:
Paula's Home Cooking
Episode:
Soup's On


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, tomatoes, onions, 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
Just FYI ... I hate butter beans, left them out, didn't have blackeyed peas, used black beans. I used a chuck roast this time, short ribs last time ... next time I'll use 1/2 of each!