A slow-simmered Vegetable Beef Soup with tender chunks of beef and wholesome fresh vegetables like carrots, potatoes, tomatoes, and green beans.
- Author: Beth Pierce
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category:main meal soup
- Method:Stovetop
- Cuisine:American
INGREDIENTS
- 2 1/2 tablespoons olive oil
- 3–4 lb chuck roast
- 7–8 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 dried 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 bite-sized pieces
- 1 can (14.5 ounce) petite diced tomatoes
- 1 tablespoon Worcestershire Sauce
INSTRUCTIONS
- Heat 1 1/2 tablespoons of olive oil in a 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 of beef broth (or enough to cover it), black pepper, and bay leaves. Simmer for 2 1/2 – 3 hours or until fork tender.
- After the beef has simmered for about 2 hours, heat 1 tablespoon of canola oil in a separate Dutch oven or heavy stockpot over medium heat. Add onion, celery, and carrot; cook for 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.
- Add 4 cups beef broth, potatoes, green beans, diced tomatoes, and 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.
- 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.
NOTES
- Slowly simmer the chuck roast until fork tender. Do not boil.
- Add about 1 1/2 cups of the broth that you cooked the chuck roast in back to the soup. It has a lot of fat in it, so I don’t add the whole thing back. If you have the time for added flavor, refrigerate the broth, skim off the fat and add it all back to the soup.
- If there is a vegetable that you do not like, replace it with something that you do like. For instance, replace the green beans with frozen peas however, add them about 5 minutes prior to the soup being ready,
- Russet potatoes are great for baking and mashing but not for soups. Use Yukon Golds or red potatoes, as they hold up very well in soups and stews.
- I like my soup chunky, but if you don’t add more beef broth.
- Season with plenty of fresh ground pepper but go easy on the salt. Even low-sodium beef broth has plenty of sodium in it.
- Vegetable Beef Soup freezes well for up to 3 months. See my section on freezing and reheating the soup.
