VEGETABLE BEEF SOUP
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 into 1-inch bite-sized pieces
- 1 can (14.5 ounces) petite diced tomatoes
- 1 tablespoon Worcestershire Sauce
Instructions
- Searing the Chuck Roast: 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.
- Preparing the Vegetables: 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 minutes 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.
- Completing the Soup: 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.
- Shredding the Beef: 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.
Tips
- Slowly simmer the chuck roast until fork-tender. Avoid boiling.
- Add about 1 1/2 cups of the broth that you cooked the chuck roast in back to the soup for added flavor.
- Customize the soup by replacing vegetables you don’t like with ones you prefer.
- Use Yukon Gold or red potatoes for soups as they hold up well.
- Adjust seasoning with fresh ground pepper, but be cautious with salt.
- If you prefer a less chunky soup, add more beef broth.
- Vegetable Beef Soup freezes well for up to 3 months.
