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vegetable beef soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
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.

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yield 8 serving(s)
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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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