Frozen Mixed Veg Beef Roast Soup Nutrition

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Beefiness Vegetable Soup is fabricated with tender chunks of wearisome simmered chuck roast with onions, celery, carrots, potatoes, tomatoes and green beans.  I honey to serve this tasty soup with crusty baguettes or cornbread with soft sweet cream butter.  This Vegetable Beefiness Soup is a wholesome hearty fall and winter meal that yous can feel good about serving your family. Cipher warms the soul like a hot basin of soup.

Fall is correct effectually the corner and with it comes all things soup, stew and chowder related.  Oh take I mentioned this is my favorite time of the year?  My idea of sky is an endless fall.  If you are like me and then you just can non go enough fall recipes.  Have you tried whatsoever of my other soups, chowders or stews?  This Vegetable Beef Soup recipe, Italian Wedding ceremony Soup, Chicken Stew, and Corn Chowder are just a few of our favorites.

You are going to actually dearest this slow cooked hearty Vegetable Beef soup.  I like to make this soup with a wearisome simmered chuck roast.  Information technology tastes so much better is more tender than using beefiness stew meat or sirloin steak. Wholesome fresh vegetables are then added for optimum flavor and nutrition. Set up to go down memory lane with a soup just as tasty every bit Grandma used to make.

How to make Vegetable Beef Soup

Beginning by browning the chuck roast in a Dutch oven or heavy stock pot.  Then add some beef broth, fresh ground black pepper, and bay leaves.  Let it simmer for near 2 1/2 hours or until it is fork tender.

Meanwhile in a carve up Dutch oven or large pot estrus a piffling canola oil over medium rut.  Now add the onions, celery and carrots and cook until the onions and celery are tender.  And so add the minced garlic, parsley, oregano, marjoram, thyme and basil.  Cook for most i minute stirring constantly.  Adjacent add together the remaining beef broth, potatoes, green beans, diced tomatoes and Worcestershire Sauce.  Now spoon in near 1 1/2 cups of the broth that you cooked the chuck roast in being conscientious to discard the bay leaves.  Simmer until everything is tender.

Remove the chuck roast from the pot and let it absurd on a cutting lath.   Then shred it with two forks discarding the fat and the cartilage. At present add the shredded beef to the pot of soup and warm for a few minutes.

What cut of beef is best for this soup?

I personally think chuck roast is the best for Vegetable Beef Soup considering of its flavor and tenderness.  Chuck roast has fat and cartilage and that is what makes information technology so tender subsequently information technology is boring simmered. Still you can also use beef stew meat or sirloin.  Both of those cuts of beef tin be cooked in the same Dutch oven every bit the soup.  Simply brown the meat outset then plate it.   Then add it dorsum when simmering the vegetables

Y'all tin also apply ground beef.  Just dark-brown it first and so plate it. Remove excess fat from the pot before proceeding with the rest of the recipe.  Add the cooked basis beef back when simmering the veggies.

Recipe notes and helpful tips

• Dull simmer the chuck roast until fork tender.  Exercise not eddy.
• Add well-nigh 1 ane/2 cups of the broth that you cooked the chuck roast in back to the soup.  Information technology has a lot of fat in it so I don't add together the whole thing back.  If yous accept the time for added flavor refrigerate the broth, skim off the fat and add it all back to the soup.
• If in that location is a vegetable that you exercise not like supersede it with something that y'all do like.  For case supervene upon the greenish beans with frozen peas however add them about 5 minutes prior to the soup being fix,
• Russet potatoes are great for baking and mashing but non for soups.  Employ Yukon Golds or red potatoes as they concur up very well in soups and stews.
• I like my soup mesomorphic only if you don't add together more beef goop.
• Season with plenty of fresh ground pepper but go easy on the common salt.  Even low sodium beef broth has plenty of sodium in it.
• Vegetable Beef Soup freezes well for up to 3 months.  Run across my section on freezing and reheating soup.

How to Freeze and Reheat Soup

1. Start past cooling the soup.  If hot soup is placed in the freezer it could potentially warm the freezer and cause other foods to start defrosting there by leaving them vulnerable to leaner.  For a quick cool down place the pot in an ice bath and stir to cool. However do not submerge it or let whatsoever of the ice water into the soup pot.
2. Ladle the cooled soup into quart or gallon size freezer bags.  Be sure to mark the bags with the date and the contents.  Keep in mind that liquids aggrandize when frozen so go out about an inch at the top of the bag for expansion. On the flip side you don't want information technology to go freezer burnt so remove any excess air.
3. Lay them down in a single layer on cookie sheets in the freezer.  Once fully frozen stack the bags in the freezer to salve on space.
4. Thaw in the refrigerator overnight.  Reheat on the stove-top on depression so every bit not to overcook whatever ingredients.

How do you add together flavor to beef soup?

Add fresh croaky black pepper, salt, garlic, oregano, marjoram, thyme, and basil. Yous could too add a niggling Worcestershire Sauce, soy sauce, tomato sauce, seasoned common salt, or even a few pinches of Cajun seasoning.

More soup recipes you will honey!

Print

Vegetable Beef Soup

A tiresome simmered Vegetable Beefiness Soup with tender chunks of beef and wholesome fresh vegetables like carrots, potatoes, tomatoes and green beans.

• Prep Time: xx minutes
• Melt Fourth dimension: 2 hours 30 minutes
• Full Time: two hours fifty minutes
• Yield: 8 servings 1x
• Category: principal meal soup
• Method: Stovetop
• Cuisine: American

• 2 1/ii tablespoons canola oil
• 3–4 lb chuck roast
• 7–8 cups low sodium beef broth
• ane/four teaspoon fresh ground black pepper
• 2 bay leaves
• 1 medium onion chopped
• 2 ribs celery chopped
• two carrots peeled and chopped
• 2 cloves garlic minced
• one teaspoon dried parsley
• one/2 teaspoon stale oregano
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme leaves
• ane/iv teaspoon stale basil
• two medium Yukon Golden potatoes diced
• one/4 pound green beans trimmed and cutting in 1 inch segments
• one tin can (fourteen.v ounce) petite diced tomatoes
• ane tablespoon Worcestershire Sauce

1. Heat 1 one/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high estrus.  Add together the chuck roast and sear to chocolate-brown each side. Add together about 3 cups beef broth (or enough to embrace it), black pepper and bay leaves.  Simmer for 2 1/2 – three hours or until fork tender.
2. Subsequently the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat.  Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to depression and add together garlic, parsley, oregano, marjoram, thyme and basil; melt for 1 minute stirring constantly.
3. Add 4 cups beef broth, potatoes, greenish beans, diced tomatoes, Worcestershire Sauce. Ladle in 1 i/2 cups of the broth that you cooked the chuck roast in being careful to discard the bay leaves. Simmer until the vegetables are tender; xx-xxx minutes.
4. Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with two forks discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.

Notes

• Slow simmer the chuck roast until fork tender.  Practice non eddy.
• Add together virtually 1 one/2 cups of the broth that yous cooked the chuck roast in back to the soup.  Information technology has a lot of fat in it and then I don't add together the whole thing dorsum.  If you have the time for added flavor refrigerate the broth, skim off the fatty and add it all back to the soup.
• If there is a vegetable that you do not similar replace it with something that you do like.  For case replace the green beans with frozen peas all the same add them almost 5 minutes prior to the soup existence ready,
• Russet potatoes are nifty for baking and mashing but not for soups.  Utilize Yukon Golds or ruddy potatoes as they agree upwards very well in soups and stews.
• I like my soup chunky but if you don't add more beef broth.
• Flavour with enough of fresh ground pepper but become piece of cake on the table salt.  Even depression sodium beefiness broth has plenty of sodium in it.
• This soup freezes well for up to 3 months.  See my section on freezing and reheating soup.

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