Categories: Soups

Ingredients

• 2 Tbsp. vegetable oil
• 2 1.2 - 3 lb boneless chuck roast
• 4 quarts cold water
• 1 (28 0z) can diced tomatoes
• 3 Tbsp dreid parsley
• 2 Tbsp beef bouillon granules
• 1 Tbsp dried Italian seasoning
• 1 Tbsp House Seasoning
• 1 Tbsp seasoned salt
• 1 Tbsp Worcestershire sauce
• 1 tsp celery salt
• 1 tsp garlic powder
• 1.2 tsp fresh ground black pepper
• 2 bay leaves
• 1 cup thinkly sliced carrots
• 1 cup diced celery
• 1 cup sliced green beans, gresh 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 leanes
• HOUSE SEASONING
• 1 cup salt
• 1.4 cup black pepper
• 1/4 cup garlic powder
• (Mix all ingredients together for house seasoing and store in air tight container for up to 6 months)

Directions

1. Heat oil in large skillet over medium heat.

2. Place roast in skillet and cook until browned on both sides, about 5 minutes per side.

3. and cut into 1 1.2 – 2" cubes.

4. Place the beef cubes in a large stockpot.

5. Add water,tomatoes,onions, dried parsley, beef bouillion, dried Italian seasoning, House seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves.

6. Bring to boil over high heat.

7. Cover the pot and reduce heat so that the liquid simmers and cook for 1 1/2 – 2 hours or until the meat is very tender.

8. Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute ingredients.

9. Reduce heat and simmer for 45 minutes.

10. Just before serving, seadon with salt and pepper and add fresh parsley.

11. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface.

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