Description
This hearty Beef Vegetable Soup is packed with tender chuck roast, vibrant vegetables, and rich flavors that warm the soul. Perfect for a cozy dinner, this soup is not only comforting but also nutritious, making it a great choice for family meals. Easy to prepare and incredibly satisfying, it’s a recipe you’ll want to make time and again!
Ingredients
Scale
- 2 ½ tablespoons vegetable oil
- 3–4 lb chuck roast
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 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
- 7–8 cups low sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 medium Yukon Gold potatoes, diced
- ¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces
- 2 teaspoons chopped fresh parsley or thyme (for garnish)
Instructions
- Sear the Chuck Roast: Heat 1 ½ tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear until browned on each side, about 4-5 minutes. Remove it from the pot and set aside on a plate.
- Cook the Vegetables: Reduce the heat to medium. If needed, add more vegetable oil. Add the chopped carrots, onions, and celery, cooking for about 5 minutes until the onions and celery are tender.
- Add Garlic and Herbs: Reduce the heat to low and stir in the minced garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for about 1 minute, stirring constantly to release the flavors.
- Combine Ingredients: Pour in the beef broth, diced tomatoes, Worcestershire sauce, bay leaves, and return the browned chuck roast to the pot. Bring the mixture to a gentle simmer and let it cook for about 1 ½ to 2 hours, or until the roast is fork-tender.
- Add Remaining Vegetables: After the roast is tender, add the diced potatoes and green beans to the pot. Continue to simmer until the potatoes and green beans are tender, about 20 minutes.
- Shred the Beef: Remove the chuck roast from the pot and let it cool on a cutting board. Shred the beef with two forks, discarding any fat and cartilage. Remove and discard the bay leaves from the pot.
- Finish the Soup: Use a ladle to skim any fat off the top of the soup. Add the shredded beef back into the pot and warm for an additional 5 minutes. If desired, garnish with chopped fresh herbs before serving.
Notes
- For a richer flavor, consider using a higher quality beef broth or making your own.
- Adjust the vegetables based on what you have on hand—zucchini, corn, or peas are great additions!
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg