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vegetable beef soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Beef Vegetable Soup combines tender chunks of slowly simmered chuck roast, onions, celery, carrots, potatoes, tomatoes, and green beans. I love to serve this tasty soup with crusty baguettes or cornbread, topped with soft, sweet cream butter.

yield 8 serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For vegetable beef soup

  • 2 1/2 Tbsp
    vegetable oil, divided
  • 3-4 lb
    chuck roast
  • 2
    carrots, peeled and chopped
  • 1 md
    onion, chopped
  • 2
    ribs celery, chopped
  • 2 clove
    garlic, minced
  • 1 tsp
    dried parsley
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried marjoram
  • 1/4 tsp
    dried thyme leaves
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    fresh ground black pepper
  • 8 c
    low sodium beef broth
  • 1 can
    petite diced tomatoes (14.5 oz)
  • 1 Tbsp
    Worcestershire sauce
  • 2
    bay leaves
  • 2 md
    Yukon gold potatoes, diced
  • 1/4 lb
    green beans, trimmed and cut into 1-inch bite-sized pieces
  • 2 tsp
    chopped fresh parsley or thyme

How To Make vegetable beef soup

  • 1
    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.
  • 2
    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.
  • 3
    Reduce the heat to low. Add the minced garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
  • 4
    Add the beef broth, diced tomatoes, Worcestershire Sauce, bay leaves, and browned chuck roast to the pot. Simmer for about 1 ½-2 hours or until fork tender. Add the potatoes and green beans and simmer until tender, about 20 minutes.
  • 5
    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. Remove and discard the bay leaves. Use a small ladle to skim any fat off the top of the soup. Add the shredded beef to the pot and warm for 5 minutes. If desired, garnish with chopped fresh herbs.
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