Vegetarian Beef Soup

 Soup isn’t just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that’s sure to satisfy, and you’ll love the left overs!


1/2 tbsp canola oil

3-4 pounds chuck roasting

7-8 Cups Low Sodium Beef Broth

1/4 teaspoon fresh ground black

Pepper to taste

2 laurel leaves

1 Medium Chopped Onion

2 ribs chopped celery

2 peeled and chopped islands

2 garlic cloves

1 tsp dried parsley

1/2 tsp oregano

1/2 tsp marjoram

/4 tsp dried thyme leaves

1/4 tsp dried basil

2 medium potatoes(cubes)

1/4 pounds green beans

1 can small tomato cubes

1 tbsp Worcestershire sauce




Eat 1 1/2 tablespoons of canola oil in the Dutch oven or heavy stock over medium to medium high heat. Add a roasted chuck and burn it to redness each side. Add about 3 cups of beef broth (or enough to cover), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until the fork is cooked.

After beef simmer for about 2 hours 1 tbsp canola oil in a separate Dutch oven or heavy stock over medium heat. Add onion, celery and carrot; Cook 5-7 or until the onion and celery are cooked. Reduce the heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; Cook for 1 minute, stirring constantly.

Add 4 cups of beef broth, potatoes, green beans, chopped tomatoes and Worcestershire sauce. Place 1 1/2 cup of broth that you have cooked roast in caution to get rid of bay leaves. mature until the vegetables are cooked; 20-30 minutes. Remove the grilled chuck from the pot and cool on the chopping board. Tear it apart with fork 2 that gets rid of fat and cartilage. Add grated beef to the saucepan and warm for 5 minutes


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