Vegetable Beef Soup


Here's a family favorite at our house every fall and winter. We hope you'll enjoy it too.

2 tablespoons canola oil
2 1/2 pounds boneless beef chuck roast
1 medium onion, minced
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon onion salt
1 teaspoon pepper
1 teaspoon parsley
1 teaspoon basil
1/2 teaspoon oregano
2 bay leaves
4-5 quarts water, divided
3 beef bouillon cubes
3 large carrots, peeled, and diced
4 medium potatoes, peeled, and diced
1 cup frozen peas
15 oz can diced tomatoes

In large Dutch oven, sear beef in hot oil 2-3 minutes on both sides until brown. Add onion, garlic, Worcestershire sauce, salt, onion salt, pepper, parsley, basil, oregano, and bay leaves, along with 1/2 cup water. Simmer for 2 1/2 hours until meat is tender, adding water as necessary. Remove meat and allow to cool. Dice meat into bite size pieces.

Add remaining water along with beef bouillon cubes. Bring to a boil. Add carrots, potatoes, peas, tomatoes, and beef. Cook for an additional 20-30 minutes until vegetables are tender. Serve with saltine crackers. Serves 10-12.
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