Vegetable Beef Soup Recipe (Print Version)
# Ingredients:
01 -
2 ribs of celery, diced.
02 -
2 medium Yukon Gold potatoes, cut into small cubes.
03 -
1 medium onion, diced up.
04 -
7-8 cups of low-salt beef stock.
05 -
2 teaspoons of freshly chopped parsley or thyme.
06 -
1 tablespoon Worcestershire sauce.
07 -
1 (14.5-ounce) tin of petite diced tomatoes.
08 -
½ teaspoon of dried marjoram.
09 -
2 carrots, peeled and chopped.
10 -
½ teaspoon of dried oregano.
11 -
¼ pound of green beans, trimmed and cut into 2-3 cm pieces.
12 -
2 bay leaves.
13 -
¼ teaspoon of ground black pepper.
14 -
½ teaspoon of dried thyme leaves.
15 -
¼ teaspoon of dried basil.
16 -
1 teaspoon of dried parsley.
17 -
3-4 lb chuck roast.
18 -
¼ teaspoon freshly cracked black pepper.
19 -
2 ½ tablespoons of vegetable oil.
20 -
2 garlic cloves, finely chopped.
# Instructions:
01 -
Pour 1 ½ tablespoons of oil into a Dutch oven or sturdy pot and heat it on medium-high. Sear the chuck roast until it browns on all sides. Take it out and leave it on a plate.
02 -
Lower the heat setting to medium. Add some more oil if needed. Toss in the celery, carrots, and onion. Cook them for around 5 minutes till they soften and get fragrant.
03 -
Drop the heat down to low. Stir in the garlic, parsley, marjoram, oregano, basil, black pepper, and thyme. Give it a good mix for about a minute to bring out the flavor.
04 -
Put the beef stock, diced tomatoes, Worcestershire sauce, bay leaves, and the seared chuck roast into the pot. Let it gently cook for 1 ½ to 2 hours, until the beef is super soft.
05 -
Pop in the diced potatoes and green beans. Keep it simmering for another 20 minutes until both are perfectly tender.
06 -
Take the chuck roast out and set it on a cutting board to cool a bit. Use two forks to shred it, throwing out any bits of fat or cartilage. Remove the bay leaves from the pot and discard them.
07 -
Use a ladle to scoop off the fat sitting on top of your soup for a lighter broth.
08 -
Add the shredded beef back to your pot. Heat it through for 5 minutes. Sprinkle chopped fresh herbs on top if you’d like.
# Notes:
01 -
Don’t rush it—cook the chuck roast on low heat for a super-tender bite. Boiling can make it tough.
02 -
Let the veggies match your taste. Swap green beans for frozen peas if you want. Toss them in 5 minutes before it’s done cooking.
03 -
Yukon Gold potatoes or red ones work wonders. They hold up nicely in soups and stews without getting mushy.
04 -
If you’re short on herbs, combine oregano, marjoram, thyme, and basil into 1 ½ teaspoons of Italian seasoning.
05 -
To skim fat off the soup, take your time and use a steady ladle or spoon for a cleaner result.