This is Paula Deen's recipe from the Food Network site. I didn't have all the spices or all the vegetables, so below is what I actually put in it...and it was so yummy!
2-3 lbs beef short ribs or 2-3 lbs boneless chuck roast* or stew meat
4 quarts water
1 (28-ounce) can diced tomatoes
1½ cups chopped onion or ½ cup dried onion
3 tbsp dried parsley
1 tbsp dried Italian seasoning
1 tbsp seasoned salt
1 tbsp Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
½ tsp ground black pepper
2 bay leaves
1 16oz bag frozen sliced carrots
1 16oz bag frozen green bean
1 16oz bag frozen baby lima beans
1 oz bag frozen corn
shredded cabbage is an optional vegetable
½ cup uncooked elbow macaroni
(you can use any vegetables)
Heat a large skillet over medium heat and put your meat in a few pieces at a time and cook until browned on both sides. Remove the meat from skillet as it's done 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, and all the seasonings. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1½ 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.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.