2 1/2-3 lbs beef short ribs OR 2 1/2-3 lb boneless chuck roast

2 tbs vegetable oil (if using chuck roast)

4 qts cold water

1 tbs dried Italian seasoning

3 tbs dried parsley

1 tsp garlic powder

1 tbs beef bouillon granules

1 tbs house seasoning (recipe below)

1 tbs seasoned salt

2 bay leaves

1/2 tsp pepper

1 tsp celery salt

1 tbs Worcestershire sauce

1 1/2 cups chopped onion

1 (28 oz) can diced tomatoes

1 c thinly sliced carrots

1 c diced celery

1 c sliced green beans, fresh OR canned

1 c frozen black-eyed peas

1 c frozen butter beans

1 c cut okra, fresh OR frozen

1 c corn kernels, fresh OR canned

1 c diced potatoes

1/2 c uncooked elbow macaroni

2 tsp accent (optional)

If using chuck roast, heat the oil in a lg 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″-2″ cubes; discard the fat. Place the beef cubes in a lg stockpot. (If using short ribs, you can put them right in the pot with no preparation). Add the water, seasonings, onion, and tomatoes and 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 the boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add Accent, if desired, and adjust the other seasonings to taste. 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.

Yield 8 qts.

HOUSE SEASONING

1 c salt

1/4 c black pepper

1/4 c garlic powder

Stir the ingredients together. Keep the seasoning in a shaker near the stove for convenience.

Yields 1/1/2 cups