Vegetable Beef Soup

Vegetable Beef Soup is a hearty and comforting dish, featuring tender chunks of beef, a medley of fresh vegetables, and a flavorful broth. It’s perfect for a warming meal on a cold day or as a nourishing option for feeding a crowd.

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Ingredients

Vegetable Oil:

• 2 ½ tablespoons vegetable oil

Beef:

• 3-4 lb chuck roast

Vegetables:

• 2 carrots, peeled and chopped
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 2 medium Yukon Gold potatoes, diced
• ¼ pound green beans, trimmed and cut into 1-inch pieces

Herbs and Spices:

• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon dried basil
• ¼ teaspoon freshly ground black pepper
• 2 bay leaves

Liquids:

• 7-8 cups low sodium beef broth
• 1 (14.5-ounce) can petite diced tomatoes
• 1 tablespoon Worcestershire Sauce

Garnish:

• 2 teaspoons chopped fresh parsley or thyme

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Instructions

• Sear the Chuck Roast:
  • Heat 1 ½ tablespoons of vegetable oil in a large Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear on all sides until browned. Remove the roast and set aside.
• Sauté the Vegetables:
  • Reduce heat to medium. Add the remaining 1 tablespoon of vegetable oil if needed. Sauté carrots, onions, and celery for about 5 minutes until tender.
• Add the Garlic and Herbs:
  • Lower heat to low. Add garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
• Add the Liquids and Beef:
  • Pour in beef broth, diced tomatoes with juices, and Worcestershire sauce. Add bay leaves and return seared chuck roast to the pot. Bring to a simmer, cover, and cook for 1 ½ to 2 hours, until beef is fork-tender.
• Add the Potatoes and Green Beans:
  • Add diced potatoes and green beans. Simmer for 20 minutes, or until vegetables are tender.
• Shred the Beef:
  • Remove the chuck roast, shred the beef with two forks, and discard any fat. Skim excess fat from the soup.
• Finish and Serve:
  • Return shredded beef to the pot, warm through for 5 minutes, and discard bay leaves. Garnish with chopped fresh parsley or thyme before serving.

Notes

• Choosing Beef: Chuck roast is ideal for its tenderness when slow-cooked. Other cuts like brisket or stew meat can be used, adjusting cooking times as needed.
• Vegetable Variations: Customize with additional vegetables such as corn or peas.
• Thickening: For a thicker soup, mash some potatoes in the pot or add a cornstarch slurry.
• Freezing: This soup freezes well for up to 3 months. Cool completely before freezing in airtight containers.