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Southern Vegetable Beef Soup Recipe - One of Paula's favorite Southern comfort food recipes is this beef vegetable soup. She's making one of her best pressure cooker soup recipes, y'all! Positively Paula, Season 2, Episode 6.
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00:00 Intro
1:13 Southern Vegetable Beef Soup Recipe: https://www.positivelypaula.tv/s02ep06
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0:20
- Hey, y'all, come on in.
0:22
I've got a wonderful recipe
0:24
that I want to share with y'all today,
0:26
and... in my very first cookbook,
0:29
"Savannah Country Cookbook,"
0:31
I did not put my vegetable beef soup recipe in there
0:36
because I thought, it's so many ingredients,
0:38
I don't know that people would enjoy making it.
0:41
Well, I'm walking you through it.
0:44
I'm gonna measure everything out,
0:47
and this is gonna go in the "Lady & Sons, Too" cookbook.
0:51
So you can find it there,
0:53
and you can also find it in "Kitchen Classics."
0:56
What I love about this soup,
0:58
and I know many of you girls are like me,
1:00
with grandchildren, you don't ever know
1:02
how many people are gon' be in at mealtime.
1:06
So I love making this.
1:08
I've got a great big pot that'll feed a lot of people,
1:12
and to me it's the best vegetable beef soup
1:16
hands-down in the whole world.
1:18
So I will share with y'all what the secret ingredient
1:22
to the best vegetable beef soup is,
1:25
and that's these short ribs.
1:28
Now, I know you've been to the grocery store
1:30
and seen those chunks of meat already cut up.
1:33
I never use anything like that because that means
1:36
it's usually very tough and tasteless,
1:40
but these short ribs all have bones in them,
1:43
and they have enough fat on them
1:45
that they're gonna render an exquisite strong beef taste.
1:51
And today, since I'm doing this on my cooking show,
1:55
I wanted to make it quick,
1:57
so I'm gonna use my pressure cooker.
2:00
Talking about pressure cookers,
2:02
all you seasoned cooks out there
2:04
that have used a pressure cooker over the years,
2:07
I want y'all to help me join forces
2:11
and teach the younger generation
2:13
the value of a pressure cooker.
2:16
Because once you use it,
2:18
you'll wonder how in the world you ever did without it.
2:23
The old-timey ones that work on top of the stove,
2:27
I understand, that made me nervous too,
2:29
and with my pressure cooker,
2:32
I wanted all the fear taken out.
2:35
And sometimes it's very, very hard.
2:37
You have to get that top just right
2:40
on the stovetop.
2:41
But on this one, it's got the lines, you put it on open,
2:45
and you close, and you just walk away.
2:48
You never have to worry
2:50
about it exploding.
2:53
And, like, I said, I wanted to show y'all
2:55
how quickly I can make this wonderful pot of soup
2:59
using this pressure cooker.
3:01
Now, I'm gonna start by putting my short ribs
3:04
into my pressure cooker.
3:10
And I'm gonna add some of my vegetables,
3:14
like... almost like a trinity, you know,
3:18
that you want to flavor your soup.
3:20
I'm gonna go ahead and add my celery,
3:23
my carrots, my onions, and my seasoning.
3:29
And I love using the top part of the celery,
3:33
where the leaves are,
3:34
because that just adds interest to the soup.
3:37
So in goes my celery.
3:40
And I always have the hardest time, y'all,
3:42
I'll think, well, I'm gonna make a pot,
3:45
like, half the size that I normally make,
3:48
and I always wind up with my largest pot
3:53
all the way to the brim,
3:54
so it looks like I'm gonna have that same problem today.
3:58
Another thing I want to share with y'all,
4:00
in case you never used it,
4:04
is, instead of bouillon cubes,
4:06
I use a wet base.
4:09
And this just is gonna add
4:13
so much flavor to this pot.
4:17
All right, now, the next thing I'm gonna add
4:19
is some garlic powder, not garlic salt.
4:22
And, to me, what makes this soup so good
4:26
is I realized, over the years,
4:27
I really like the flavor
4:29
that Italian seasonings bring to it,
4:32
so this is just a blend of Italian seasonings.
4:35
I'm gonna put some salt and some pepper.
4:39
And I like to use crushed tomatoes.
4:43
Crushed tomatoes are kind of,
4:47
they're kind of a cross between
4:49
a diced tomato and tomato sauce.
4:53
So I love the fact that it's a little bit
4:58
more blended together, I guess you'll say.
5:02
Okay, so in that goes.
5:04
Now, I'm gonna add just plain old water to this.
5:09
On a pressure cooker, you have a line
5:13
on your bowl of your machine
5:16
that tells you, do not pass that line.
5:19
So we want to make sure
5:21
that we don't go past that fill line.
5:26
Normally, when I cook in my pressure cooker,
5:30
I don't add much liquid,
5:31
just enough to cook whatever I'm cooking,
5:34
but because this is a liquid dish,
5:37
you know, I filled it more than I normally would.
5:39
So all I'm gonna do is put my lid on.
5:44
I'm gonna match up the arrows,
5:46
the arrow to open, and then close.
5:49
And that's it, and now I'm gonna set the timer
5:53
for about 20 or 25 minutes.
5:56
We're gonna come back,
5:58
we're gonna check on our short ribs,
6:00
we're gonna remove the bone and cut up the meat,
6:03
and then we're gonna add all these vegetables,
6:06
and then we'll give it, like, 10 minutes more.
6:10
I so hope y'all are enjoying the show.
6:12
And if you do.
6:14
Be sure to click like, subscribe and
6:17
notification bell so you'll never miss a video.
6:21
And we'll be right back after the break.
6:26
- Welcome back, y'all.
6:28
Our 20 minutes is up on our pressure cooker,
6:30
so I'm gonna release the steam
6:33
and take it out of the pressure.
6:36
And we're gonna see how they look.
6:39
Chattanooga choo-choo. [steam hisses]
6:41
[laughs]
6:43
So all I have to do to release the pressure
6:46
is just hold the button down.
6:50
And it does look like a train, doesn't it?
6:53
[laughs]
6:56
You know, if you were gonna make your own stock,
6:59
from scratch,
7:01
you'd definitely want to throw some short ribs in there,
7:03
because it's the flavor that you get
7:06
from the bone marrow, so you gotta have bones
7:09
to make a good stock.
7:12
I want to tell y'all a funny story I heard not long ago.
7:15
And somebody came up and told me a story about
7:19
either their grandmother or their mother had passed away,
7:24
so they went into the kitchen to kind of redo everything,
7:28
and while they were working on the ceiling, y'all,
7:32
they said that they found 23 of the little things
7:37
that sits on top of the stovetop pressure cooker.
7:40
They found 23 embedded in that lady's ceiling.
7:44
[laughs]
7:47
I just about died laughing when they told me that story.
7:49
[laughs] 23!
7:54
All right.
7:55
I've mashed the button.
7:56
Nothing's coming out.
7:57
So just that easily.
7:58
And you always want to open it away from you.
8:02
Oh, Great-Granny's alive.
8:06
Look at this.
8:08
These are beautiful.
8:10
And I'm taking 'em out because I'm gonna take
8:13
the meat off the bone, cut the meat up,
8:17
and then add it back to my soup.
8:21
And it's amazing just how much meat
8:25
is on these short ribs.
8:30
Oh, my goodness.
8:31
All right, so now I've got to taste my stock
8:35
and correct my seasonings.
8:37
I'm gonna put a little bit more salt in there.
8:41
Little bit more pepper.
8:43
And you know what I forgot to put in?
8:45
I forgot to put in Worcestershire sauce,
8:48
so just a little bit of that to give it a little kick.
8:53
So the fun part, to me, about making vegetable soup
8:57
is you put your favorite vegetables in it.
9:01
You don't have to put these.
9:02
It's just what I choose to put in mine.
9:05
And that's the green beans,
9:06
and I always use the canned, y'all,
9:08
because they're consistent.
9:10
I've got my butter-- my baby lima beans,
9:13
my Silver Queen corn, black-eyed peas with snaps.
9:18
Fresh red potato, cubed up.
9:21
And this beautiful flash-frozen fresh okra.
9:25
I buy it already sliced up.
9:28
But to me, the favorite ingredient
9:31
in this soup is this elbow macaroni.
9:33
And normally I cook it in my stock,
9:36
but since I'm doing it in the pressure cooker today,
9:38
I decided to go ahead and cook this off on the side
9:42
so I don't have to worry about it.
9:45
All right, so I'm gonna start by adding my beans,
9:49
and I'm gonna have to be very, very careful
9:51
that I don't make this too thick because
9:55
I like a lot of liquid in my soup.
9:58
Some people like... real chunky soup.
10:03
All right, now, I think I'm gonna put
10:04
all that corn in there.
10:07
'Cause my kids just love corn.
10:11
All right, I'm gonna put the black-eyed peas.
10:13
Now I'm gonna add my baby limas.
10:17
And I'm gonna stir this up to see how much room I have
10:21
for other stuff-- look at that.
10:23
Oh, you know what else I forgot?
10:25
Great time of day-- you know, that's why it's hard
10:28
trying to teach somebody how to make soup,
10:31
there's so many ingredients.
10:33
I always put bay leaf in mine.
10:36
So I'll just put it in now
10:38
because these are gonna go back under pressure.
10:41
So I'm just gonna add my bay leaves now.
10:44
I added a little extra thyme too.
10:46
And I think I may add some celery seeds.
10:51
I love celery seeds in my soup.
10:53
I just love the looks of the celery seed.
10:57
So let's see, I've got to add my potato.
11:04
And okra. Oh, my goodness.
11:06
I love okra any way I can get it.
11:09
Of course, down south, we love it fried.
11:11
But I love to just boil the whole pods
11:14
and then drain it and put a little butter on it,
11:17
a little salt and pepper, and, oh, gosh,
11:19
I just love eating it that way.
11:21
All right, so now I'm gonna add...
11:25
my yummy ingredient.
11:28
And that's the pasta.
11:31
♪ ♪
11:38
So I'm gonna add some garlic salt this go-around.
11:43
Now, that's the amazing part about making soup.
11:46
You can correct all your seasonings, you know,
11:50
if it doesn't have the flavor that you want,
11:52
just, at the last minute, just correct everything.
11:57
♪ ♪
12:01
Oh, my gosh, it's getting good, y'all.
12:03
This is getting good.
12:06
I think I'm gonna add a few more black-eyed peas.
12:08
Okay, I'll add the rest.
12:10
And now... we're gonna put the top back on, y'all.
12:15
And I'm gonna cook this for another 10 minutes.
12:20
And all those vegetables will be beautiful and tender.
12:26
And, while that's cooking,
12:30
I'm gonna remove the bone and the fat
12:33
and I'm gonna cut up these wonderful short ribs
12:36
and put 'em back in the pot, and we're gonna have soup.
12:40
It's soup, y'all.
12:45
I hope y'all are enjoying the show
12:47
and I want to hear from you.
12:48
Tell me what recipes or videos you'd like to see me
12:51
make by just leaving a short comment below.
12:55
Now, let's get back to the show, y'all.
13:00
- Okay, y'all.
13:02
Soup is ready now.
13:04
[steam hisses]
13:06
I got my meat cut up.
13:08
You can see I took it off the bone,
13:10
I removed the fat, and so it's ready
13:13
to just be dropped in the pot,
13:15
because the vegetables should be ready now,
13:17
and you saw I forgot my Worcestershire sauce,
13:20
I forgot a bay leaf, so it didn't matter, though,
13:24
because it was gonna cook 10 more minutes under pressure.
13:27
So I'll still get my flavor
13:29
even though I forgot it on the first round.
13:32
So, it really made it quick today, y'all,
13:35
because I decided to cook the soup in my pressure cooker
13:40
rather than on top of the stove
13:42
for several different reasons.
13:44
It saves time, money, and nutrients,
13:46
and I like all three of those.
13:49
So I started with four beef short ribs,
13:53
and I cooked those for 15 or 20, maybe 20 minutes,
13:57
along with my tomatoes, my salt,
14:00
my peppers, celery, carrots,
14:03
almost like a trinity
14:04
that I wanted those flavors,
14:06
you know, to be in my soup,
14:08
and cooked that for 20 minutes,
14:12
and then I took my short ribs out
14:14
and added all my vegetables
14:17
and cooked it for another 10 minutes,
14:19
so I'm fixing to reveal what the soup is gonna look like.
14:24
All I have to do now is just add my beef to my vegetables.
14:30
Normally, y'all, when I make vegetable beef soup,
14:33
it takes me, like, four to five hours on top of the stove,
14:38
but it's taken maybe an hour and a half, all total,
14:42
to make it in my pressure cooker.
14:45
I've got some French bread
14:47
that I'm gonna serve along with the soup.
14:51
And I've also got, over here, y'all,
14:53
I've got some flour tortilla shells,
14:57
and I'm gonna throw those in the deep fryer,
14:59
pull 'em out, and then salt 'em.
15:02
So the crew can dunk those in their soup,
15:04
and that'll be so good, that crunch and that soup.
15:07
Yum!
15:09
I want y'all to know, when I cook something...
15:14
It gets eaten as soon as we get through shooting the show.
15:18
The crew sits down and enjoys whatever I've cooked.
15:23
So we worked up a good appetite
15:25
for 'em this show, haven't we? [laughs]
15:28
And you know, the weather is starting
15:30
to cool down a little bit now
15:32
and getting a little nip in the air,
15:34
and there's nothing better
15:37
than a good ol' pot of hearty soup
15:41
to feed the soul as well as the belly.
15:46
Okay, I think we're empty, y'all.
15:49
So I'm gonna turn this to open.
15:52
I'm gonna raise it
15:54
away from my face.
15:58
And let all that hot steam out.
16:05
And look at this wonderful finished product.
16:09
Now, I think the consistency is perfect,
16:11
because I like a lot of juice,
16:14
because usually I serve bread,
16:16
alongside, for dunking.
16:19
I'll make grilled pimento cheese sandwich for dipping
16:22
or corn muffins,
16:23
so I just like having all that broth.
16:28
And in goes the secret to the best pot
16:32
of vegetable beef soup you've ever eaten.
16:36
Look at that.
16:38
Yummy.
16:41
All right.
16:43
Well, crew, it's finally time to eat.
16:46
Seemed like it took a long time, doesn't it?
16:49
But it really didn't take very long at all.
16:54
But look-a there.
16:55
Mmm, mmm, mmm.
16:59
And I love to put it down in there
17:00
and let it soak up all that rich broths.
17:06
Mmm.
17:08
I think while I let that cool a minute, y'all,
17:10
I've got my deep fryer turned on,
17:13
so I think I'm gonna go ahead, let that cool for a second,
17:16
and then I'm just gonna drop
17:19
my... flour tortillas down here.
17:27
And let them start cooking.
17:30
And maybe by the time I get through with this,
17:34
I'll be able to eat my soup.
17:36
[laughs] How about it?
17:40
I so hope y'all are enjoying the show.
17:42
And if you do.
17:44
Be sure to click like, subscribe and
17:47
notification bell so you'll never miss a video.
17:51
And we'll be right back after the break.
17:56
- All right, and to fry my tortilla shells,
18:00
you just want to keep 'em moving.
18:03
And these are so much better than store-bought, y'all.
18:09
Max! Gus!
18:14
[laughs] What are y'all doing?
18:18
I'm gonna give you some of that short rib, okay?
18:22
And I've found that different brands of tortilla shells
18:26
will cook differently, y'all.
18:28
Some will get real brown, real quick.
18:31
And these are the brand that is a little slow in getting brown.
18:35
Oh, my gosh.
18:37
Coat these in salt, and they are so good.
18:40
Now, I'm gonna turn these loose,
18:45
in my fryer,
18:47
to make sure they all get good and crispy.
18:52
And then I'm gonna take my spider.
18:58
And I'm gonna get those salty before they dry out.
19:04
All right, so hopefully my soup is cool enough now
19:08
that I can taste it.
19:11
Oh, my goodness, do I have a place for you.
19:14
[chuckles]
19:23
It's still really hot.
19:25
Mmm.
19:28
And so are these.
19:31
Oh, I hear it frying in there.
19:35
I hear that tortilla shell frying.
19:38
Now, y'all know this is...
19:43
This is hot,
19:45
when your tortilla shells continues to fry,
19:49
in the soup.
19:51
Oh, my goodness, y'all.
19:53
So, I know you can probably find this
19:56
on the computer or tablet or something,
19:59
but it's in "The Lady & Sons, Too"
20:03
and "Kitchen Classics" cookbook.
20:07
And I did this up for my little brother Bubba.
20:10
Oh, my goodness, I forgot to tell him
20:12
about frying the tortilla chips, though.
20:15
Mmm, mmm.
20:19
So when there gets a little nip in the air, y'all,
20:22
and you never know who you gotta feed,
20:25
make a pot of this soup,
20:27
and you won't be able to get rid of nobody.
20:29
[laughs]
20:31
And for goodness' sakes,
20:34
don't forget the power of the pressure cooker.
20:37
It'll change your life.
20:39
[chuckles]
20:41
Thank y'all. I'll see y'all next week.
20:43
Love and best dishes.
20:45
Mm-hmm!
20:50
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
20:59
and bail to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
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