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Quarantine Cooking: Homemade Vegetable Beef Soup Recipe - Today Paula is all about making her favorite homemade vegetable beef soup that's so good...it'll make the family get in line!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/the-lady-and-sons-beef-vegetable-soup/
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0:00
you know why today's video is gonna be
0:05
all about my homemade vegetable beef
0:08
soup and it's truly out of this world
0:12
and look look over there I got two
0:14
people bite nose won't do no when is it
0:18
gonna be ready my cousin George and
0:21
course you know great great but George
0:24
is great greats oldest son he's real old
0:31
[Laughter]
0:37
think about that but you know I only
0:39
count the bursar Oh ours well it depends
0:42
Paula
0:43
only counts for birthdays where my
0:45
mother wishes me a happy birthday
0:47
oh because God deliver she does forget
0:58
this yes yes
1:01
yeah she'll call me a couple of days you
1:04
know after my birthday and say did I
1:06
miss your birthday that's right it's
1:14
coming in 363 more days oh my gosh so Oh
1:25
this letter this card came from a child
1:31
says be still and know that I am God
1:35
Psalms 46:10 and it says dear Miss Paula
1:40
my name is Henry Lee and I am 11 years
1:44
old my momma and I have enjoyed watching
1:47
your quarantine cooking recipe videos
1:50
the fried chicken video is my favorite
1:54
my mama is gonna make your tomato pie
1:57
for Sunday dinner well you're gonna love
2:00
it Henry Lee
2:01
I love your pretty white hair and you're
2:05
happy laughs oh gosh eleven years old
2:09
that makes me so happy if you have a
2:11
good recipe for a vegetable soup could
2:14
you show us in a video we'll keep
2:17
watching for some good vegetable soup
2:21
thank you Lisa
2:25
and Henry Lee that's more so Henry Lee I
2:30
love your card honey and I am gonna
2:34
share with you my recipe for vegetable
2:37
beef soup so you know if you don't like
2:40
the meat in it I guess you can disregard
2:43
but you really don't have to find a way
2:44
to keep the flavor up because that meat
2:48
is the one that does it and Henry Lee
2:51
thank you so much for your card I can't
2:53
tell you how much pleasure excuse me
2:56
especially that comes from a younger
2:59
person all right so I had to cheat a
3:04
little bit on this young to hurry it
3:08
along but or this video would have been
3:11
like four hours long so I never ever
3:18
make soup with any other kind of beef
3:22
but short ribs they have so much fat in
3:29
them and they they have a flavor that
3:34
comes from those bones like you wouldn't
3:37
believe so I was able to get these
3:39
cooked in 30 minutes versus two and a
3:42
half hours on the stove so the recipe
3:45
starts out calling for four cups of
3:49
water and you'll find this recipe in my
3:54
classics cookbook or the lady and sons
3:58
two book and
4:02
i I never thought about really
4:05
formulating this recipe until I got a
4:08
call from my brother Bubba and he said
4:11
Paula I want to make a big old pot of
4:14
soup could you help me along with it and
4:18
I said yes so I went got this stuff and
4:22
I wrote everything down that I put in it
4:26
and sent it to him well I didn't send it
4:29
I called him and he wrote everything
4:31
down and he said it turned out real good
4:35
so we'll see but the recipe in the
4:37
cookbook y'all it will feed a small army
4:39
so I'm gonna cut this one down just a
4:42
little bit in fact I'm actually kind of
4:44
going half and it calls for four cups of
4:48
water
4:49
well that four cups of water is to cook
4:52
your short ribs in so I'm gonna see how
4:55
much you know if when you're cooking a
5:00
pressure cooker you don't you don't use
5:03
as much liquid usually make a pot my pot
5:12
of soup fish you see that big so this is
5:14
not gonna be there all right let's see
5:18
I've got
5:22
I've got oh gosh I don't have it one and
5:25
a half quarts so I'm gonna finish
5:27
filling this set up because I'm only
5:29
doing half remember so I'm gonna fill
5:33
this up to two quarts okay and now I'm
5:41
gonna put this in my pot and I didn't
5:45
season my meat or anything the only
5:47
thing I put in there was a couple of bay
5:50
leaves so that that bay leaf could blame
5:55
her our stock so I'm gonna set this
6:01
aside and I'll cut that up into
6:04
bite-sized pieces then we'll move this
6:08
to just Kelly make soup George vegetable
6:14
soup oh she makes a very bestest
6:21
vegetable soup did she put beef in it oh
6:23
absolutely
6:24
she roast her bones well ah that sounds
6:27
like a challenge to me she makes the
6:31
best well we'll just see about that
6:36
Kelly his wife is a fabulous cook well
6:41
she had to be coming from the family
6:45
that she came from they were she was
6:47
raised on a farm when he was with all
6:49
kind of fresh vegetables available all
6:52
right so this has been measured out
6:54
y'all for the whole recipe so I'm just
6:57
gonna put like half and that's dried
7:00
parsley and this is the lady and sons
7:05
house seasoning along with a looming
7:11
seasoning salt and this is Italian
7:14
seasoning which makes it so good and
7:19
this is
7:24
that's celery salt and that makes it
7:28
real real good and this is garlic powder
7:32
so we've got everything in there so I'm
7:36
gonna add the things that's going to
7:38
take the longest that you really need to
7:42
have to kick up that stock so I've got
7:47
my salary my onions I'm gonna put some
7:51
beef base like about that much maybe a
7:57
little bit more what island just can't
8:01
put in her seat oh and she likes
8:17
sometimes she puts greens in there too
8:22
hard so I'm like I like all the starches
8:25
and if she likes all the grades
8:27
the macaroni noodles makes it to me but
8:31
I don't think your mama ever did it that
8:33
way all right so we're gonna put this on
8:37
the stove and let that cook and let that
8:40
stop just getting a little richer and
8:44
richer I'm gonna put a little
8:45
Worcestershire sauce oh it is yeah I
8:51
always put a little bit or even soy
8:53
sauce so I'm putting half of this large
8:58
pan of tomatoes you know what you can't
9:01
have to eat tomatoes yes yes and you
9:08
know what you can't have too many onions
9:10
either that's true so there you go so
9:14
this is gonna go on the stove and I'm
9:17
gonna cook it for tell me everything's
9:21
kind of tender
9:31
everything else that I'm gonna use in
9:33
this and you know vegetable soup it's
9:36
just really a matter of what you've got
9:38
on hand
9:39
I know sometimes out if I have a little
9:41
tad of peas left or a little tad of
9:44
something left I'll just start me a bowl
9:47
and put it in the freezer and say a soup
9:50
start put right soup starter on it so
9:53
that's a great way to use up those
9:55
little tags of you know no and you know
10:06
what I put this collards last night I
10:09
make their own collards in it at the end
10:21
not suit without green beans and
10:25
sometimes I make it with fresh green
10:28
beans but most of the time y'all I just
10:30
make it with a canned green bean because
10:32
by the time it takes a bath and all of
10:35
that it's really really good all right
10:40
so we go put the lid on this if I can
10:44
find it
10:45
oh it's right here thank you 80 okie
10:49
doke in relief I am back to work on your
10:52
soup for you honey and if you'll
10:54
remember I cook the short ribs got all
10:58
the goodies out of it and then I put the
11:01
juice in this big paint this big butt
11:05
pot so that I can add all the other
11:09
ingredients and
11:12
and if the count I forgot to add the
11:16
carrot child so as soon as I put the lid
11:19
oh now look going in saw the carrot so I
11:21
went ahead and put those in because your
11:24
carrots or celery your onions they just
11:28
need to cook a little bit longer than
11:31
everything else to help get that rich
11:34
rich stock and pull the meat off those
11:39
bones and Henry I put the bones back in
11:43
here to finish trying to get anything
11:47
that might be left in those bones get it
11:49
out so the next step is to start adding
11:53
our other vegetables so I'm using a
11:56
butter bean a wonderful frozen butter
12:01
bean and they work really really well
12:03
because of the way that they flash
12:06
freeze them now I mean this just won't
12:09
go just like a good one all right so I'm
12:14
gonna put in some potatoes in the hole
12:18
what baby I like the boos okay George
12:22
likes potatoes so there you go corn you
12:28
like corn George okay and the green
12:33
beans and the macaroni and from what I
12:42
hear from people here they really really
12:46
like my vegetable soup because of the
12:49
elbow macaroni that I put in it and it
12:53
does it makes it and our okra and I'm
13:04
using a frozen cut okra and my Theresa I
13:10
actually had to buy
13:11
baby over and yes you just cut it yes I
13:15
usually keep on hand a bag of hole and a
13:19
bag of already cut every week we find
13:28
something that I know it's crazy and you
13:32
know what I'm having trouble with rice
13:34
and the other things I know there's
13:38
another one yes we went to look for some
13:42
cream of celery soup no and I had to use
13:44
cream of mushroom yeah all right so we
13:48
are all this cook and it really depends
13:53
on if you like real thick thick soup
13:57
like a gumbo or if you like soup with a
14:02
lot of a lot of juice and I like mine
14:05
juicy cuz I like to dip my grilled
14:08
peanut butter my grill pimento cheese on
14:12
my grilled cheese sandwich I like to be
14:15
able to get that in on my cornbread
14:17
whatever type bread I'm serving along
14:20
with my soup so we're gonna put this top
14:23
back on and if I need some more liquid I
14:27
will add some but I may have to add some
14:31
more beef base to strengthen that back
14:34
up so I'll see you back in about 20
14:39
minutes you know fun like that okay
14:44
Henry Lee I'm ready to finish up this
14:47
pot of soup and I'm sure you could
14:49
probably find a quick easy recipe
14:53
somewhere but if you really want to find
14:55
pot of vegetable beef soup this is the
14:58
way to go so I put all my vegetables and
15:02
in stages as it took depend on how much
15:06
time it took to cook now I've taken out
15:08
my bay leaf
15:11
and I cut my beef up I'm pulling it away
15:14
from the bones and I cut it up and it's
15:19
going back into the pot and this is this
15:25
is pretty thick soup because you have to
15:29
remember as this sits those vegetables
15:34
like the pasta all that is going to
15:36
swell and it's going to take more of
15:39
your juice up so I said I don't like it
15:42
with a lot of juice so I have mixed up
15:46
some beef base in my hot water so I'm
15:50
gonna add that to my soup because that's
15:58
just my personal preference so there you
16:04
go
16:04
it's its soup so now what you want to do
16:11
is taste it and correct your seasonings
16:16
at this time
16:21
here we go
16:31
and it's quite delicious I mean we will
16:35
own the mark with everything Henry the
16:39
only thing that I think I forgot to put
16:43
with some black pepper so I'm gonna add
16:46
just a little pepper and you know if
16:50
your age you may not like pepper so you
16:53
certainly don't have to add it but if
16:58
you can wait for this to sit and talk
17:00
tomorrow Henry Lee it's gonna be even
17:03
better tomorrow than it was today thank
17:07
you so much for your sweet card and you
17:12
know I'm sending your loving best dishes
17:14
and you keep cooking Sonny Boy because
17:19
you might catch yourself a good wife one
17:22
day with your cooking bye bye
17:27
this is really good hey y'all it's Paula
17:31
Deen now if you enjoyed this video be
17:34
sure to like it and click the subscribe
17:37
button as well as a notification bell to
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17:44
best dishes y'all
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