I so love our soup Sundays around here, don’t you? There is something so comforting about getting a big batch of soup cooking away in the kitchen. Preferably in pajamas, obviously. I don’t think much makes me happier than coming home mid day on a Sunday, getting my pajamas on, and not leaving the house again.
I just crave moments like that. And I’m savoring them now because come spring and summer Soup Sundays sort of disappear in our world, being replaced by all. the. baseball. So I’m enjoying each and every big pot we whip up. And just the ability to be home. Feels oh so good.
This past Sunday I made the best beef vegetable soup there is. It’s a Paula Dean recipe, that she cooks with her sons. (Love that). My mom and I were on a kick of making it a lot a few years back and somehow this recipe slipped through the cracks. Tragically, I forgot about it. Until now!
Friends, it does’t get any better than this. This soup is downright heavenly. It comes together in two stages. First you let the meat ribs simmer away with all the spices to form the broth. Once the meat is tender the bones are removed and then all the good stuff goes back in. You’ve got corn, carrots, celery, potatoes, black eyed peas, butter beans, okra (SO GOOD), green beans. Basically, all vegetables. Throw in a little pasta as well and you’ve got yourself a bowl of soup that is worthy of Sunday Supper.
This soup does take a little longer to come together, which is why it’s perfect for a lingering lazy Sunday afternoon. Get it going in your kitchen soon, I promise you won’t be disappointed!
Homemade Beef Vegetable Soup
Recipe from Paula Dean
2 1/2 to 3 pounds beef short ribs
4 quarts cold water
One 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 salt
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, I used fresh
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned (I used fresh)
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, peeled
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves for serving
Put the short ribs in a big soup pot. Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, salt, 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.
Remove the short ribs 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 (if needed) 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 or simply spoon off the top 1/2 inch or so of soup.