Description

“Beef Vegetable Soup is made with tender chunks of slowly simmered chuck roast with onions, celery, carrots, potatoes, tomatoes, and green beans. Serve with crusty baguette or cornbread and soft sweet butter for a cozy family meal.”

Ingredients

• 2 lb (900g) chuck roast, cut into 1–1.5 inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2–3 celery stalks, chopped
• 3 carrots, sliced
• 3 medium potatoes, cut into chunks
• 1 can (14 oz / 400g) diced tomatoes (or 2 cups fresh)
• 2 cups green beans, trimmed and halved
• 6 cups beef broth
• 2 cups water
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper, to taste
• Chopped parsley for garnish (optional)

Directions

1. Season beef cubes with salt and pepper. Brown in batches in a large pot with olive oil; set aside.
2. Sauté onion, celery and carrots in the same pot until softened (4–6 minutes).
3. Add beef back to the pot along with tomatoes, beef broth, water, bay leaves and thyme. Bring to a simmer.
4. Cover and simmer gently 1½–2 hours until beef is tender.
5. Add potatoes and green beans, simmer 20–30 minutes until vegetables are cooked through.
6. Adjust seasoning, remove bay leaves, garnish with parsley and serve hot with crusty bread or cornbread.