Hearty Vegetarian Beef Soup

Ingredients:

• 1/2 tbsp canola oil
• 3-4 pounds chuck roast
• 7-8 cups low-sodium beef broth
• 1/4 tsp freshly ground black pepper, to taste
• 2 bay leaves
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/4 tsp dried thyme
• 1/4 tsp dried basil
• 2 medium potatoes, cubed
• 1/4 pound green beans
• 1 can diced tomatoes
• 1 tbsp Worcestershire sauce

Instructions:

Step 1:

In a Dutch oven or heavy pot, heat 1 1/2 tablespoons of canola oil over medium to medium-high heat. Sear the chuck roast on all sides until browned. Add about 3 cups of beef broth (enough to cover the roast), black pepper, and bay leaves. Cover and let it simmer for 2 1/2 to 3 hours, or until the meat is tender and easily shredded with a fork.

Step 2:

When the beef has been simmering for about 2 hours, heat 1 tablespoon of canola oil in a separate Dutch oven or heavy pot over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-7 minutes, or until the onion and celery are softened. Reduce the heat to low, then add the minced garlic, dried parsley, oregano, marjoram, thyme, and basil. Stir constantly for about 1 minute to release the flavors.

Step 3:

Add 4 cups of beef broth, potatoes, green beans, diced tomatoes, and Worcestershire sauce to the pot with the vegetables. Carefully ladle 1 1/2 cups of broth from the pot with the roast into the vegetable mixture, discarding the bay leaves. Continue to simmer until the vegetables are tender, about 20-30 minutes.

Step 4:

Remove the chuck roast from the pot and let it cool slightly on a cutting board. Use two forks to shred the meat, discarding any fat and cartilage. Return the shredded beef to the soup pot, and let it warm through for an additional 5 minutes.

Serve hot and enjoy your delicious vegetarian beef soup!