This is a satisfying, very easy, and delicious beef vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
Very good! My husband who is afraid of vegetables ate this up fast! It’s very filling and has wonderful flavors! He says he’ll even eat the soup a second night. He doesn’t do leftovers, normally. We will definitely make this fall soup again!
This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs…too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt.
I remember my mother making this very same soup when I was a kid and I loved it then. Though all of her veggies were canned from the garden this recipe is delicious!
2 tablespoons vegetable oil
2–3 lbs chuck roast
2 carrots sliced in thin rounds
2 stalks celery sliced thin
1 medium onion chopped fine
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups low sodium beef broth
1 can diced tomatoes (14.5 ounce)
1 bay leaf
2/3 cup medium Barley
1 can corn drained (14.5 ounce)
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In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly.
Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.