Vegetable Beef Soup


  • 1 tablespoon vegetable oil
  • 2 pounds beef chuck roast
  • 1 yellow onion diced
  • 4 garlic cloves, minced
  • 3 carrots peeled and cut into 1/2-inch cubes
  • 3 celery stalks, 8-inches long, cut into small slices
  • 4 Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 cup fresh green beans cut into 1/2-inch pieces
  • 1 can (15-ounce) diced tomatoes
  • 2 cups tomato or V-8 juice
  • 4 cups beef broth
  • 1 envelope dry onion soup mix (see notes)
  • 2 bay leaves
  • 2 tablespoons chopped fresh rosemary
  • Salt
  • Black pepper


  • in an exceedingly Dutch kitchen appliance or serious copper-bottomed soup pot set over medium-high, heat the oil and add the chuck roast and season with salt and pepper. Sear the roast for 4-5 minutes on either side to induce a deep, rich crust. If there's a rim of fat on the sides, use the pair of tongs to carry it edgy to render out the fat.
  • Transfer the roast to a chopping board and once cool cut it into 1-inch chunks, trimming away and discarding any massive items of fat and grizzle. Reserve.
  • Add the onion, garlic, carrots and celery to the Dutch kitchen appliance and sauté till the onion has softened. Add the potatoes, inexperienced beans, tomatoes, juice and broth. Stir within the onion soup combine and also the reserved beef chunks, bay leaves and rosemary. style the soup and add salt and pepper. cut back the warmth to low, cowl the pot and simmer for 2 hours.
  • Ladle the soup into massive bowls and serve hot with crusty bread or crisp cracked.


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