Name: Hearty Beef and Vegetable Medley Soup
Prep time: 20 min
Cook time: PT-482509H53M43S
Total time: 13 min
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

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

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

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.
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.
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.
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.
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.
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.
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