The Pioneer Woman Tasty Kitchen
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Vegetable Beef Soup

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Description

Beef Vegetable Soup is made with tender chunks of slow simmered chuck roast with onions, celery, carrots, potatoes, tomatoes and green beans. I love to serve this tasty soup with crusty baguettes or cornbread with soft sweet cream butter. This is a wholesome hearty fall and winter meal that you can feel good about serving your family.

Ingredients

  • 2-½ Tablespoons Canola Oil
  • 3 pounds Chuck Roast
  • 7 cups Low Sodium Beef Broth
  • ¼ teaspoons Fresh Ground Black Pepper
  • 2  Bay Leaves
  • 1  Medium Onion, Chopped
  • 2  Ribs Celery, Chopped
  • 2  Carrots, Peeled And Chopped
  • 2 cloves Garlic, Minced
  • 1 teaspoon Dried Parsley
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Dried Marjoram
  • ¼ teaspoons Dried Basil
  • 2  Medium Yukon Gold Potatoes, Diced
  • ¼ pounds Green Beans, Trimmed And Cut In 1-inch Segments
  • 1 can Petite Diced Tomatoes
  • 1 Tablespoon Worcestershire Sauce

Preparation

Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat. Add the chuck roast and sear to brown each side. Add about 3 cups beef broth (or enough to cover it), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until fork tender.
After the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook for 1 minute stirring constantly.
Add 4 cups beef broth, potatoes, green beans, diced tomatoes, Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
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. Add the shredded beef to the pot and warm for 5 minutes.

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