Hearty Vegetable Beef Soup -- Oh So Flavorful

Recipe Rating:	3 Ratings5
Categories:	Beef Soups, Vegetable Soup
Serves:	Approx 3 quarts
Prep Time:	25 Min
Cook Time:	3 Hr

Ingredients

1 lb	pre-roasted chuck roast cubed
3 can(s)	beef broth (see note)
1 pkg	16 oz, frozen mixed veggies (soup variety)
2 c	celery sliced and diced
2 c	onion sliced and diced
1 1/2 Tbsp	dried parsley
	salt and pepper to season
ADDITIONAL OPTIONS
1 can(s)	12 oz. sliced mushrooms drained
1 c	cooked barley or
1 c	cooked rice or
2 c	cooked elbow macaroni
1 can(s)	7 oz. tomato sauce
2 c	cabbage sliced and diced size of a nickle
1 c	turnip or rutabaga diced
1 can(s)	diced potatoes or cup of fresh diced potatoes

Pinched by JBanana, and 77 more.

Gary Hancq

Well Seasoned

Port Byron, IL (pop. 1,647)

SidEFied

Member Since Jan 2010

Gary's Notes:

The secret of a Memorable Vegetable Beef Soup is the selection and preparation of the beef. I use "Choice" rather than "Select" Grade Beef.

My personal choice is a pre-roasted Chuck Roast, due to its flavorful fat content, cooked to the point of falling apart. Then chilled overnight to make it easy to cube the size of the "Dice" used in the Game of "Monopoly". Or just slightly larger.

I usually purchase a three or four pound Chuck Roast and after roasting reserve half of it for soup.

As for the vegetables, the frozen mixed variety is my choice (Soup Variety), for their garden fresh taste. Caned mixed veggies are another choice. Either way I add plenty of fresh celery and onions as well, because I enjoy them.

I'll post my Chuck Roast recipe. I prepare it in an Oven Bag.

Directions

I use pre-roasted chuck roast for this soup because of its texture and flavor. When you get a piece of beef on the spoon you can savor it. You could use any beef of your choice, Even hamburger. But -- I've stated my choice. Nicely cubed.

I chill the cooked roast overnight so that it can be cubed nicely.

You can prepare in a large soup kettle or the crock pot. I like the convenience of the crock pot.

Add the three cans of beef broth to the crock pot. Cube the beef. Add all other ingredients. Cook on high for one hour. then on low for 2 to 3 hours. Use salt and pepper lightly, and adjust near end of cooking time. I'm a low salt cook. Folks can add salt and pepper when served.

If you are fond of certain veggies use more of them. If you want a tomato based soup add the can of tomato sauce at the start. It's delicious with or without the tomato sauce. You could pick two or so of the options.

Serve with a nice French or Italian Bread or Baguette.
Serve and enjoy. This freezes well. It is hearty enough that a little additional water or beef broth can be added when reheating from the freezer to make up for the ingredients absorbing the broth.

Enjoy!! Happy Cooking, Gary

NOTE: The reserved juices from the roast with fats removed is an excellent addition, However I usually use the juices for gravy for the roast beef dinner or for hot beef sandwiches. To de-fat the juices chill in the fridge and the fats will congeal on top and can be removed easily.The remaining stock is loaded with flavor and would be an excellent addition to the soup.

Comments

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Colleen Sowa colleenlucky7

Oct 2, 2011

Sounds wonderful!!!! xoxo

sapa all sapa

Oct 2, 2011

sounds great when are you going to post the chuck roast recipe?

CinStraw's Kitchen CinStraw

Oct 2, 2011

Love this...I love a good soup or stew in the fall and winter.

Susan Feliciano frenchtutor

Oct 2, 2011

Sounds very good, Gary, and it is certainly becoming "Soup Weather" out there! I haven't done a chuck roast in ages - I'll have to consider this.

Marie Bartlett MarieFl

I tried this recipe and say it's Family Tested & Approved!

Marie Bartlett MarieFl

Oct 10, 2011

Thank you Gary for sharing. It saved my monday. Leftover chuck roast from last night has turned into a delish pot of soup. Perfect day with the weather here, and plenty of soup to share with others.So much greater than the crockpot with Barbeque it was headed for earlier this morning..again everything on hand in the pantry it was a breeze.

Gary Hancq SidEFied

Oct 10, 2011

To All: Colleen,Sapa, Cindy, Susan and Marie. Thank You All for your comments. The Chuck Roast makes a heavenly Vegetable Beef Soup base. Soup weather is upon us. It didn't last long, and I got rave reviews from family and friends. I'll put my Chuck Roast recipe on the site soon. It's a no brainer. Brown in fry pan. Plop it in a roaster bag. And then try to hold the gang back until it's done. LOL. Happy Cooking, Gary

Blondie Pussycat blondie8080

Dec 5, 2011

Oh, Gary~this ROCKS!! I can't wait to make this one. Thanks for posting this recipe. ;^)

Marcy Baha missmarcy

Jan 28, 2012

Looking forward to trying this one! Thanks for sharing! I too am not a "salty" cook. lol

Gary Hancq SidEFied

Jan 30, 2012

Blondie and Marcy, This turned out hearty, wholesome and delicious. You can make it with any veggies you like. I'll post a picture the next time I warm a bowl from the freezer. Happy Cooking, Gary.

Kristy Rabalais krispy1121

Mar 31, 2012

I loved this soup! It's versatile, too, and no matter what u add to the soup, it's pretty much going to be good. I did do something different. In order to cut down on the sodium in canned beef broth, I lightly seasoned a chuck roast, the seared it well on both sides, then I added my water and boiled it the rest of the way and made my own broth. I had to cut the meat up afterward, but the extra effort paid off because my soup was rather tasty! Thanks for sharing!