Hearty Beef and Vegetable Medley Soup

Description

Welcome to a warm bowl of Hearty Beef and Vegetable Medley Soup! Perfect for chilly days or any day when you crave a comforting meal, this soup includes tender chunks of beef melded with an array of colorful vegetables, making it not just delightful to taste but also a feast for the eyes. This recipe promises a robust flavor profile and the heartwarming wholesomeness of home-cooked fare.

Ingredients

• 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 fresh ground black pepper
• 7-8 cups low sodium beef broth
• 1 (14.5-ounce) can little 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

Step-by-step Directions

1. Brown the Chuck Roast

Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Sear the chuck roast on each side until browned, then remove and set aside on a plate.

2. Sautee the Vegetables

Add more oil if necessary and reduce the heat to medium. Add carrots, onions, and celery, cooking for about 5 minutes until tender. Stir frequently.

3. Add Seasonings

Turn the heat down to low and stir in the garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly to prevent burning.

4. Simmer the Soup

Add the beef broth, diced tomatoes, Worcestershire sauce, bay leaves, and return the browned chuck roast to the pot. Cover and simmer for 1 ½-2 hours until the beef is fork-tender.

5. Add Potatoes and Beans

Add diced potatoes and green beans to the soup and simmer for an additional 20 minutes or until the vegetables are tender.

6. Prepare and Return the Beef

Remove the chuck roast, let it cool slightly, then shred it with forks, discarding any fat or cartilage. Remove and discard the bay leaves and skim off excess fat from the soup. Return the shredded beef to the pot and warm through for about 5 minutes.

7. Final Garnish and Serve

Garnish with fresh chopped parsley or thyme before serving warm.

Servings & Preparation Time

Serves: 6-8 people
Preparation Time: 20 minutes
Cooking Time: Approximately 2 hours 40 minutes

Tips for Storage & Reheating

• Allow the soup to cool completely before storing it in the refrigerator in an airtight container. It will keep well for up to 3-4 days.
• For longer storage, freeze in sealed containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat on the stove over medium heat until hot, stirring occasionally, or microwave in a suitable container for 2-3 minutes, stirring halfway through the heating time.

Conclusion

This Hearty Beef and Vegetable Medley Soup is a classic dish that warms from the inside out, perfect for a family meal or to soothe your soul on a cold day. The steps are straightforward and yield a rewarding and deliciously comforting meal. Enjoy this lush, satisfying soup and savor every spoonful!

Hearty Beef and Vegetable Medley Soup

---

• Author: Dulcia
• Total Time: 22 minute
• Yield: 6-8 people 1x

Print Recipe

Pin Recipe

Description

Welcome to a warm bowl of Hearty Beef and Vegetable Medley Soup! Perfect for chilly days or any day when you crave a comforting meal, this soup includes tender chunks of beef melded with an array of colorful vegetables, making it not just delightful to taste but also a feast for the eyes. This recipe promises a robust flavor profile and the heartwarming wholesomeness of home-cooked fare.

---

Ingredients

Scale 1x2x3x

• 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 fresh ground black pepper
• 7–8 cups low sodium beef broth
• 1 (14.5-ounce) can little 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

1. Brown the Chuck Roast: Heat 1 1/2 tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Sear the chuck roast on each side until browned, then remove and set aside on a plate.
2. Sautee the Vegetables: Add more oil if necessary and reduce the heat to medium. Add carrots, onions, and celery, cooking for about 5 minutes until tender. Stir frequently.
3. Add Seasonings: Turn the heat down to low and stir in the garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly to prevent burning.
4. Simmer the Soup: Add the beef broth, diced tomatoes, Worcestershire sauce, bay leaves, and return the browned chuck roast to the pot. Cover and simmer for 1 ½-2 hours until the beef is fork-tender.
5. Add Potatoes and Beans: Add diced potatoes and green beans to the soup and simmer for an additional 20 minutes or until the vegetables are tender.
6. Prepare and Return the Beef: Remove the chuck roast, let it cool slightly, then shred it with forks, discarding any fat or cartilage. Remove and discard the bay leaves and skim off excess fat from the soup. Return the shredded beef to the pot and warm through for about 5 minutes.
7. Final Garnish and Serve: Garnish with fresh chopped parsley or thyme before serving warm.

• Prep Time: 20 minutes
• Cook Time: Approximately 2 hours 40 minutes