Beef Vegetable Soup is made with tender pieces of slow-simmered chuck roast with onions, celery, carrots, potatoes, tomatoes, and green beans. I like to serve this savory soup with crusty baguettes or cornbread with soft sweet cream butter. This is a hearty, healthy fall and winter meal that you can feel good about serving your family.
- 2-½ tablespoons Canola oil
- 3 books chuck roast
- 7 cups Low sodium beef broth
- ¼ teaspoons Freshly ground black pepper
- 2 bay leaves
- 1 Medium onion, chopped
- 2 Ribbed celery, chopped
- 2 Carrots, peeled and chopped
- 2 cloves minced garlic
- 1 teaspoon Dried parsley
- ½ teaspoon Dried oregano
- ½ teaspoon Dried marjoram
- ¼ teaspoons Dried basil
- 2 Medium Yukon Gold potatoes, diced
- ¼ pounds Green beans, trimmed and cut into 1-inch segments
- 1 box Small diced tomatoes
- 1 tbsp Worcestershire Sauce
Heat 1 1/2 tablespoons of canola oil in a Dutch oven or heavy pot 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 to 3 hours or until fork tender.
After the beef has simmered for about 2 hours, heat 1 tablespoon canola oil in a separate Dutch oven or heavy pot 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 1 minute, stirring constantly.
Add 4 cups of beef broth, potatoes, green beans, diced tomatoes, Worcestershire sauce. Pour in 1 1/2 cups of broth in which you cooked the chuck roast, making sure to discard the bay leaves. Simmer until 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, removing the fat and gristle. Add the shredded beef to the pan and heat through for 5 minutes.