Vegetable Beef Soup Recipe (Print Version)
# Ingredients:
01 -
2 ½ tablespoons vegetable oil.
02 -
3-4 lb chuck roast.
03 -
2 carrots, peeled and chopped.
04 -
1 medium onion, chopped.
05 -
2 ribs celery, chopped.
06 -
2 cloves garlic, minced.
07 -
1 teaspoon dried parsley.
08 -
½ teaspoon dried oregano.
09 -
½ teaspoon dried marjoram.
10 -
¼ teaspoon dried thyme leaves.
11 -
¼ teaspoon dried basil.
12 -
¼ teaspoon fresh ground black pepper.
13 -
7-8 cups low sodium beef broth.
14 -
1 (14.5-ounce) can petite diced tomatoes.
15 -
1 tablespoon Worcestershire Sauce.
16 -
2 bay leaves.
17 -
2 medium Yukon Gold potatoes, diced.
18 -
¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces.
19 -
2 teaspoons chopped fresh parsley or thyme.
# Instructions:
01 -
Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear to brown each side. Remove it from the pot and plate it.
02 -
Reduce the heat to medium. If needed, add more vegetable oil. Add the carrots, onions, and celery and cook for 5 minutes or until the onions and celery are tender.
03 -
Reduce the heat to low. Add the minced garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly to enhance the aroma.
04 -
Add the beef broth, diced tomatoes, Worcestershire Sauce, bay leaves, and browned chuck roast to the pot. Simmer gently for about 1 ½-2 hours until the beef is fork-tender.
05 -
Add the potatoes and green beans and continue to simmer until they are tender, about 20 minutes further.
06 -
Remove the chuck roast from the pot and let it cool on a cutting board. Shred with 2 forks, discarding any fat and cartilage. Remove and discard the bay leaves.
07 -
Skim the fat from the top of the soup using a small ladle for a leaner broth.
08 -
Return the shredded beef to the pot and warm for another 5 minutes. Garnish with chopped fresh herbs, if desired.
# Notes:
01 -
Slowly simmer the chuck roast until fork tender; do not boil to maintain tenderness.
02 -
Feel free to substitute with vegetables of your choice. Frozen peas can replace green beans; add them 5 minutes before completing the soup.
03 -
Use Yukon Gold or red potatoes for best results as they hold up well in soups and stews.
04 -
You can replace all herbs (oregano, marjoram, thyme, basil) with 1 1/2 teaspoons of Italian Seasoning for a more convenient option.
05 -
Use a spoon or ladle with patience to skim the fat for a clearer soup.