vegetable beef soup

By Beth Pierce
from Old Monroe, MO

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.

serves 8
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For vegetable beef soup

  • 2 1/2 Tbsp
    canola oil
  • 3 lb
    chuck roast
  • 7 c
    low sodium beef broth
  • 1/4 tsp
    fresh ground black pepper
  • 2
    bay leaves
  • 1 md
    onion chopped
  • 2
    ribs celery chopped
  • 2
    carrots peeled and chopped
  • 2 clove
    garlic minced
  • 1 tsp
    diced parsley
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried marjoram
  • 1/4 tsp
    dried thyme leaves
  • 1/4 tsp
    dried basil
  • 2 md
    yukon gold potatoes diced
  • 1/4 lb
    green beans trimmed and cut in 1 inch segments
  • 1 can
    petite diced tomatoes
  • 1 Tbsp
    worcestershire sauce

How To Make vegetable beef soup

  • 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.
  • 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.
  • 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.
  • 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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