• 2 tablespoons vegetable oil
• 2 1/2 to 3 pounds beef
• 4 quarts cold water
•  42 ounces diced tomatoes
• 1 1/2 cups chopped onion
• 3 tablespoons dried parsley
• 2 tablespoons beef bouillon granules
• 1 tablespoon dried Italian seasoning
• 2 tablespoon seasoned salt, plus extra for seasoning
• 4 tablespoon Worcestershire sauce
• 2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 2 bay leaves
• 2 cup thinly sliced carrots
• 1 cup diced celery
• 1 cup sliced green beans, fresh or canned
• 1 cup frozen black-eyed peas (didn’t use)
• 1 cup frozen butter beans (didn’t use)
• 1 cup cut okra, fresh or frozen
• 1 can corn kernels
• 1 cup diced potatoes
• 1 cup uncooked barley
• Chopped fresh parsley leaves

Directions

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.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

Mix ingredients together and store in an airtight container for up to 6 months.

NOTE: This turned out good.  At first I was a bit disapointed, but I added some more Worcestershire sauce and seasoning salt and some red pepper flakes.  Adjusted the recipe.  This recipe was enough to have dinner, make 6 lunch portions, and have 2 big containers leftover.