vegetable beef soup

Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 tablespoon(s) vegetable oil, divided; 3-4 pound(s) chuck roast; 2 carrots, peeled and chopped; 1 medium onion, chopped; 2 ribs celery, chopped; 2 clove(s) garlic, minced; 1 teaspoon(s) dried parsley; 1/2 teaspoon(s) dried oregano; 1/2 teaspoon(s) dried marjoram; 1/4 teaspoon(s) dried thyme leaves; 1/4 teaspoon(s) dried basil; 1/4 teaspoon(s) fresh ground black pepper; 8 cup(s) low sodium beef broth; 1 can(s) petite diced tomatoes (14.5 oz); 1 tablespoon(s) Worcestershire sauce; 2 bay leaves; 2 medium Yukon gold potatoes, diced; 1/4 pound(s) green beans, trimmed and cut into 1-inch bite-sized pieces; 2 teaspoon(s) chopped fresh parsley or thyme

19 Pinches 2 Photos

Beth Pierce

Ofallon, MO

Updated on Aug 29, 2024

Beef Vegetable Soup combines tender chunks of slowly simmered chuck roast, onions, celery, carrots, potatoes, tomatoes, and green beans. I love to serve this tasty soup with crusty baguettes or cornbread, topped with soft, sweet cream butter.

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A slow-simmered Vegetable Beef Soup with tender chunks of beef and wholesome fresh vegetables like carrots, potatoes, tomatoes, and green beans.

prep time 20 Min

cook time 2 Hr 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 1/2 tablespoons vegetable oil, divided
3-4 pounds chuck roast
2 carrots, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
8 cups low sodium beef broth
1 can petite diced tomatoes (14.5 oz)
1 tablespoon Worcestershire sauce
2 bay leaves
2 medium Yukon gold potatoes, diced
1/4 pound green beans, trimmed and cut into 1-inch bite-sized pieces
2 teaspoons chopped fresh parsley or thyme

How To Make vegetable beef soup

Step 1

Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear to brown each side. Remove it from the pot and plate it.

Step 2

Reduce the heat to medium. If needed, add more vegetable oil. Add the carrots, onions, and celery and cook for 5 minutes or until the onions and celery are tender.
Step 3

Reduce the heat to low. Add the minced garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
Step 4

Add the beef broth, diced tomatoes, Worcestershire Sauce, bay leaves, and browned chuck roast to the pot. Simmer for about 1 ½-2 hours or until fork tender. Add the potatoes and green beans and simmer until tender, about 20 minutes.
Step 5

Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks, discarding the fat and the cartilage. Remove and discard the bay leaves. Use a small ladle to skim any fat off the top of the soup. Add the shredded beef to the pot and warm for 5 minutes. If desired, garnish with chopped fresh herbs.
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