VEGETABLE BEEF SOUP

VEGETABLE BEEF SOUP
Ingredients

• 2 1/2 tablespoons olive oil
• 3-4 pounds roast beef
• 7-8 cups low-sodium beef broth
• 1/4 teaspoon freshly ground black pepper
• 2 bay leaves
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried basil
• 2 medium Yukon Gold potatoes, diced
• 1 /4 pounds green beans, trimmed and cut into small 1-inch pieces
• 1 can 14.5 ounces small tomatoes, diced
• 1 tablespoon Worcestershire sauce

Instructions

Heat 1 1/2 tablespoons olive oil in a saucepan or heavy Pot. medium to medium heat. Add the roast and brown on each side. Add about 3 cups beef broth (or enough to cover), black pepper, and bay leaves. Simmer 2 1/2 to 3 hours or until tender.After the meat has simmered for about 2 hours, heat 1 tablespoon canola oil in a separate pot or heavy pot over medium-high heat. Add onion, celery, and carrot; Cook for 5-7 minutes or until onions and celery are soft. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil. Cook for 1 minute, stirring constantly.
Add 4 cups beef broth, potatoes, green beans, diced tomatoes, and Worcestershire sauce. Ladle in 1 1/2 cups of the broth you used to make the roast, making sure to discard the bay leaves.Simmer until vegetables are tender; 20-30 minutes.
Remove the roast from the pot and let it cool on a cutting board. Mash with 2 forks, removing fat and cartilage. Add the shredded meat to the pot and heat for 5 minutes.

Notes

Simmer the fillet until tender.Not cook.
Add about 1 1/2 cups of the broth you used to make the roast to the soup. It has a lot of fat, so I don’t add it all back. When you have time to add more flavor, refrigerate the broth, skim off the fat, and add it all back into the soup.
If you don’t like a vegetable, replace it with another that you like.For example, replace green beans with frozen peas; However, add them about 5 minutes before preparing the soup.
Red potatoes are ideal for baking and pureeing, but not for soups. Use Yukon Golds or russet potatoes as they work very well in soups and stews.
I like my soup chunky, but if not, add more beef broth.
Season with plenty of freshly ground pepper, but be careful with the salt. Even low-sodium beef broth contains a lot of sodium.Beef and vegetable soup freezes well for up to 3 months. Check out my section on freezing and reheating soup.

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