THE LADY AND SONS BEEF VEGETABLE SOUP ( PAULA DEEN )
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
Provided by zoe85
Categories For Large Groups
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 27
Steps:
- 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.
Nutrition Facts : Calories 384.7, Fat 27.2, SaturatedFat 11.4, Cholesterol 53.9, Sodium 7311.8, Carbohydrate 21.7, Fiber 4.2, Sugar 3.2, Protein 14.8
TACO SOUP (PAULA DEEN)
Paula Deen's version of Taco Soup. As with most of the other things I have watched her make on the Food Network, this is easy to make and delicious! I ran to the market to buy all the cans of goodies to make this immediately.
Provided by SharleneW
Categories Beans
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
- Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
- Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
- To serve, place a few corn chips in each bowl and ladle soup over them.
- Top with sour cream, cheese, green onions and jalapeños.
Nutrition Facts : Calories 393.3, Fat 13.7, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1021.9, Carbohydrate 44.2, Fiber 12, Sugar 4.5, Protein 26.1
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