Beef Vegetable Soup
January is national soup month. Nothing takes the chill away better than a nice bowl of Beef Vegetable Soup. This is a nice hearty soup. It is simmered for several hours to build the flavors and ensure the beef is tender.
The hardest part of this soup is preparing your vegetables. First, trim the chuck roast by removing the large pieces of fat. Cut into large pieces. Lightly season and brown in a skillet with olive oil. Place the browned pieces and pan juices into a large soup or stock pot.
Then prepare and add the remaining ingredients and bring to a boil over medium-high heat.
Reduce the heat and simmer for up to 3 hours or until the meat can be easily shredded. Taste and adjust the seasonings if needed. Serve hot with a nice piece of bread.
For the carrots, I like using a no prep julienned/matchstick carrots that can be purchased from the store.
I always add this vegetable recipe mix (below) to my Beef Vegetable Soup. I love the addition of the dried vegetables that it adds along with the flavor or the soup base that accompanies it.
Note: Many Beef Vegetable Soup recipes will add Green Beans. That is one vegetable that I am not a fan of, but feel free to add if you like.
If you love this Beef Vegetable Soup recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
[lt_recipe name=”Beef Vegetable Soup” print=”yes” ingredients=”1 tablespoon olive oil;1 1/2 pound chuck roast;salt/pepper/garlic powder to taste<br /><br />28 ounces whole tomatoes, crushed through fingers;1 small green cabbage head, core removed and small dice;4 large potatoes, peeled and medium dice;3 leeks, cleaned and sliced;1 large onion, medium dice;5 celery ribs, sliced;5 ounces carrots, peeled and julienned/matchsticks;96 ounces low-sodium beef broth;1/2 cup ketchup;1 package vegetable recipe mix;;1 teaspoon crushed dried parsley;1/2 teaspoon garlic powder;Salt/Pepper to taste” ]Trim the chuck roast by removing the large pieces of fat. Cut into large pieces. Lightly season and brown in a skillet with olive oil. Place the browned pieces and pan juices into a large soup or stock pot. ;;Add the remaining ingredients and bring to a boil over medium-high heat.;;Reduce the heat and simmer for up to 3 hours or until the meat can be easily shredded.;;Taste and adjust the seasonings if needed. Serve hot.[/lt_recipe]
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