Recipes for Paula Deen's vegetable soups include the lady and sons beef vegetable soup and an Italian chicken and vegetable soup. The chicken and vegetable soup takes about an hour to prepare and cook, while the beef vegetable soup takes about two and a half hours.
The main ingredients in the lady and sons beef vegetable soup are 2 1/2 to 3 pounds of beef short ribs or chuck roast, 4 quarts of water, 1 can diced tomatoes, 1 1/2 cups chopped onion, 1 cup sliced carrots, 1 cup diced celery, 1 cup sliced green beans, 1 cup black-eyed peas, 1 cup butter beans, 1 cup okra, 1 cup corn, 1 cup diced potatoes and 1/2 cup uncooked macaroni. Spices and herbs in the soup include beef bouillon, salt, pepper, garlic powder, bay leaves, parsley leaves and Worcestershire sauce. First, the meat, tomatoes, onions and several spices and herbs are brought to a boil and then covered and simmered for one and a half to two hours, after which the remaining vegetables and macaroni are added, brought to a boil and simmered for 45 minutes. Salt, pepper and parsley are added just before serving.
The Italian chicken and vegetable recipe calls for 4 boneless and skinless breasts, 1 small onion, 1 cup carrots, 2 1/2 cups zucchini, 2 cans diced tomatoes, 2 cans of chicken broth and 2 tablespoons of olive oil. The vegetables and chicken should be sliced or cubed. The chicken is cooked in the oil for about ten minutes in a Dutch oven, after which the carrots and onion are added. After five minutes, the remaining ingredients are added, the soup is brought to a boil and then simmered uncovered for 30 minutes.