Description
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.
Ingredients
Scale
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
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.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: Approximately 350 kcal
- Sodium: 800mg (varies based on broth and Worcestershire sauce used)
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
Keywords: Vegetable Beef Soup