Vegetable Beef Soup



2 1/2 tablespoons canola oil

3–4 lb chuck roast

7–8 cups low sodium beef broth

1/4 teaspoon fresh ground black pepper

2 bay leaves

1 medium onion chopped

2 ribs celery chopped

2 carrots peeled and chopped

2 cloves garlic minced

1 teaspoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried basil

2 medium Yukon Gold potatoes diced

1/4 pound green beans trimmed and cut in 1 inch segments

1 can (14.5 ounce) petite diced tomatoes

1 tablespoon Worcestershire Sauce

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