Hearty Roast Beef Vegetable Soup

Ingredients:

3-4 lb chuck roast

1 tablespoon olive oil

4 large potatoes, cut in half

4 large carrots, cut into thirds

1 large leek, cut into 1-inch rounds

1 quart stewed tomatoes

1 teaspoon garlic powder

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper (or to taste)

1 tablespoon garlic herb seasoning

2 tablespoons Worcestershire sauce

4 cups beef broth

2 beef bouillon cubes

Optional: 1 cup egg noodles (or pasta of choice)

Instructions:

Sear the Beef:

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season the chuck roast with salt and pepper. Sear the roast on all sides until browned. Remove from the pot and set aside.

Cook the Vegetables:

In the same pot, add a bit more oil if needed. Add the potatoes, carrots, and leeks. Sauté for a few minutes until they start to brown slightly.

Add Ingredients:

Return the seared beef to the pot. Add the stewed tomatoes, garlic powder, garlic herb seasoning,

Worcestershire sauce, beef broth, and beef bouillon cubes. Stir well to combine.

Simmer:

Bring the mixture to a boil. Reduce heat to low and cover. Simmer for about 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.

Optional Noodles:

If adding noodles, cook them separately according to package instructions. Add them to the soup just before serving.

Finish and Serve:

Remove the beef from the pot and cut into large chunks. Return the beef to the pot or serve separately.

Scoop out the beef, potatoes, and carrots into bowls. Top with butter and additional salt and pepper if desired. Serve with the broth and noodles.

Notes:

Beef Selection: Chuck roast is ideal for this recipe due to its rich flavor and tenderness when slow-cooked. Make sure to sear the beef well to develop a deeper flavor.

Vegetable Size: Cut potatoes and carrots into uniform pieces to ensure even cooking. The size of the chunks can be adjusted based on your preference for larger or smaller pieces.

Leek Preparation: Make sure to clean leeks thoroughly as they can have dirt trapped between the layers. Slice them into even rounds for consistent cooking.

Tomato Addition: Stewed tomatoes add a nice acidity and depth of flavor to the soup. If you prefer a smoother texture, you can blend the tomatoes before adding them to the pot.

Seasoning: Adjust the seasoning to taste. If you prefer a more robust flavor, add additional herbs or spices, such as thyme or rosemary.

Worcestershire Sauce: This ingredient adds a savory depth. Adjust the amount based on your taste preference.

Beef Broth and Bouillon: The combination of beef broth and bouillon cubes enhances the flavor of the soup. You can use low-sodium broth if you prefer a less salty soup.

Simmering Time: The longer you simmer the soup, the more the flavors will develop. Ensure that the beef is fork-tender and the vegetables are cooked through.

Noodles: If adding noodles, cook them separately to prevent them from becoming mushy in the soup. Add them to individual servings to keep the texture consistent.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be frozen for up to 3 months. If freezing, consider freezing the broth and meat separately from the vegetables to maintain the best texture.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts like brisket or round roast.

Just ensure it’s a cut suitable for slow cooking to become tender.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can make this in a slow cooker or Instant Pot.

For a slow cooker, cook on low for 6-8 hours. In an Instant Pot, cook on high pressure for about 35 minutes.

How can I make this soup gluten-free?

Ensure the beef broth and bouillon you use are gluten-free.

Also, avoid using Worcestershire sauce that contains gluten, or find a gluten-free alternative.

Can I add other vegetables to this soup?

Absolutely! Feel free to add other vegetables like celery, green beans, or parsnips based on your preference.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables.

Just be aware that they might cook faster than fresh vegetables.

How can I thicken the soup if it’s too thin?

You can thicken the soup by adding a slurry of cornstarch and water, or by mashing some of the potatoes and carrots in the soup to create a thicker consistency.

Can I prepare this soup ahead of time?

Yes, this soup can be made ahead of time.

It often tastes better the next day as the flavors continue to develop.

Store it in the refrigerator for up to 3 days or freeze for longer storage.

What can I use instead of Worcestershire sauce?

You can use soy sauce, balsamic vinegar, or a splash of red wine as a substitute if you don’t have Worcestershire sauce.

How should I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the soup in freezer-safe containers for up to 3 months.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version by omitting the beef and using vegetable broth instead.

You can add extra beans or lentils for protein and texture.