Vegetable and beef soup consists of tender pieces of pork neck cooked with onions, celery, carrots, potatoes, tomatoes and green beans. I love serving this flavorful soup with crusty French bread or cornbread with soft, sweet butter. This beef and vegetable soup is a healthy and nutritious fall and winter meal to enjoy with your family. Nothing warms the soul like a bowl of hot soup.
- 2 1/2 tablespoons
- Canola Oil 3-4 pounds
- Chuck Roast 7-8 cups
- Low Sodium Beef Broth 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 onion, medium chopped
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram Coffee
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil
- 2 medium Yukon Gold potatoes, diced
- 1/4 pounds green beans, cleaned and cut into 1-inch segments
- 1 can (14.5 ounces) cherry tomatoes, diced
- 1 tablespoon Worchestershire sauce
- Heat 1 1/2 tablespoons canola oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the cooked pork neck and fry until golden brown on all sides. 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 cooked for about 2 hours, heat 1 tablespoon of canola oil in a separate pot or thick broth over medium heat.Add onion, celery, and carrot; Cook 5 to 7 hours 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. Pour in 1 1/2 cups of the broth in which you prepared the pork neck roast, being careful not to discard the bay leaves. Cook until vegetables are tender; 20-30 minutes.
- Remove the pork neck roast from the pan and let it cool on a cutting board. Grate it with two forks, removing fat and gristle. Add the minced meat to the pan and heat for 5 minutes.
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