One of my favorite soups growing up was vegetable beef soup… in a can. Here is a grown-up version that is packed with flavor and loaded with melt in your mouth beef roast, vegetables and barley. And it is so much better than canned vegetable beef soup! Traditional, hearty, and comforting for a cozy Autumn day!
Print Recipe
Vegetable Beef Soup
Ingredients
- 2 tbsp Flour
- Salt and pepper
- 2 lbs Chuck roast
- 3 tbsp Butter
- 1 Onion
- 3 stalks Celery
- 3 Carrots
- 3 cloves Garlic
- 1 pint Diced tomatoes
- 1 quart Tomato sauce
- 2 quarts Beef broth
- 2 Bay leaves
- 2 sprig Rosemary
- 1 tsp Oregano
- 2 Russet potatoes
- 1 cup Barley
- 1 cup Corn
- 1 cup Peas
Instructions
- Cut roast into bite size cubes.
- In a mixing bowl, toss cubed beef in flour, salt and pepper to coat all sides.
- Heat 2 tbsp of butter in dutch oven over medium heat. Sear beef cubes on all sides and transfer to a plate. This will have to be done in 2 batches so that the meat sears and the pot is not overcrowded.
- Once all the meat is seared, add 1 tbsp of butter to the hot dutch oven. Saute onions, carrots, and celery until the onions are translucent. Add garlic and continue to cook until garlic is fragrant.
- Add beef back into the dutch oven, along with the tomato sauce, diced tomatoes, beef broth, bay leaves, rosemary and oregano. Salt and pepper to season.
- Cover and simmer over medium heat for 30 minutes.
- Remove cover, stir, and add diced potatoes, barley, corn, and peas.
- Cover and simmer for another 30 minutes, or until barley is cooked through and potatoes are fork tender.
