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) canola oil; 3 pound(s) chuck roast; 7 cup(s) low sodium beef broth; 1/4 teaspoon(s) fresh ground black pepper; 2 bay leaves; 1 medium onion chopped; 2 ribs celery chopped; 2 carrots peeled and chopped; 2 clove(s) garlic minced; 1 teaspoon(s) diced 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; 2 medium yukon gold potatoes diced; 1/4 pound(s) green beans trimmed and cut in 1 inch segments; 1 can(s) petite diced tomatoes; 1 tablespoon(s) worcestershire sauce

33 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 29, 2020

Beef Vegetable Soup is made with tender chunks of slow simmered chuck roast with onions, celery, carrots, potatoes, tomatoes and green beans. I love to serve this tasty soup with crusty baguettes or cornbread with soft sweet cream butter. This is a wholesome hearty fall and winter meal that you can feel good about serving your family.

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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 canola oil
3 pounds chuck roast
7 cups low sodium beef broth
1/4 teaspoon fresh ground black pepper
2 bay leaves
1 medium onion chopped
2 ribs celery chopped
2 carrots peeled and chopped
2 cloves garlic minced
1 teaspoon diced parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
2 medium yukon gold potatoes diced
1/4 pound green beans trimmed and cut in 1 inch segments
1 can petite diced tomatoes
1 tablespoon worcestershire sauce

How To Make vegetable beef soup

Step 1

Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat. Add the chuck roast and sear to brown each side. Add about 3 cups beef broth (or enough to cover it), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until fork tender.

Step 2

After the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook for 1 minute stirring constantly.
Step 3

Add 4 cups beef broth, potatoes, green beans, diced tomatoes, Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
Step 4

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. Add the shredded beef to the pot and warm for 5 minutes.
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