A warm and comforting soup made from a beef roast and fresh vegetables!
Course Soup
Cuisine American
Keyword vegetable beef soup
Prep Time 1 hourhour
Total Time 1 hourhour
Servings 8servings
Calories 383kcal
Author Sue Ringsdorf
Ingredients
For the roast:
2Tablespoonsolive oil
2.5poundschuck or rump roast
salt and pepperto taste
4cupsbeef broth
enough water to cover
3TablespoonsWorcestershire Sauce
For the soup
5-6cupsbeef brothreserved from the roast
2cupscarrotschopped
1.5cupscelerychopped
1cuponiondiced
3clovesgarlicdiced
2cupscabbageshredded
2-3cupsred potatoeschopped with skin on
1.5cupsfrozen corn
115 oz. canfrench style beans
115 oz. candiced tomatoes
3bay leaves
salt and pepperto taste
Instructions
To cook the roast:
Heat olive oil in skillet set to medium high heat. Salt and pepper both sides of roast and add to skillet. Brown on all sides and remove.
Place roast in crock pot with a combination of packaged beef broth and water to fully cover. Add Worcestershire Sauce and cook on high for 4-5 hours, or low for 8-9 hours.
Remove meat when it's fork tender. Let it cool slightly and shred. The meat should literally fall apart. Strain broth if needed.
To cook the soup:
Chop the onion, carrots, celery, cabbage, and garlic - and saute in olive oil for approximately 10 minutes. Add salt and pepper and add veggies to crock pot.
Add potatoes, corn, green beans, tomatoes, shredded roast and bay leaves to crock pot. Simmer in crock pot 4 - 5 hours on low, or 2-3 hours on high. You may need to add more broth or water/beef bouillon.
Check seasonings and serve.
Notes
Another option is to cook the roast one day, store in the fridge overnight, skim the fat from the broth, and then cook the soup according to directions.