Beef and vegetable soup


°2 1/2 tablespoons canola oil

°3-4lb chuck roast

°7 to 8 cups low sodium beef broth

°1/4 teaspoon freshly ground black


°2 bay leaves

°1 medium onion chopped

°2 chopped celery ribs

°2 carrots peeled and chopped

°2 minced garlic cloves

°1 teaspoon dried parsley

°1/2 teaspoon dried oregano

°1/2 teaspoon dried marjoram

° 1/4 tsp dried thyme leaves

°1/4 tsp dried basil

°2 Yukon Gold potatoes, diced

°1/4 pound green beans, trimmed and

°cut into 1 inch segments

°1 can (14.5 ounces) small diced tomatoes

°1 tsp Worcestershire sauce


Heat 1 1/2 tablespoons of canola oil in a Dutch oven or heavy pot over medium to medium high heat. Adding chuck roast also & sear to brown each side. Adding about 3 cups of beef broth (or enough to cover it), black pepper also bay leaves. Simmer for 2 1/2 to 3 hours or until fork tender.

After the beef has simmered for about 2 hours, heat 1 tablespoon canola oil in a separate Dutch oven or heavy pot over medium heat. Adding onion, celery also carrot; cook 5-7 or until onions & celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook 1 minute, stirring constantly.

Adding 4 c of beef broth, potatoes, green beans, diced tomatoes, Worcestershire sauce. Pour in 1 1/2 cups of broth in which you cooked the chuck roast, making sure to discard the bay leaves. Simmer until vegetables are tender; 20-30 minutes.

Removing chuck roast from pot and let it cool on a cutting board. Shred it with 2 forks, removing the fat and gristle. Add the shredded beef to the pan and heat through for 5 mn !