Connie’s Vegetable Beef Soup
There are certain recipes that just feel like home - Connie’s Vegetable Beef Soup is one of them.
This soup starts with something so simple: a little leftover pot roast. (And if you’re anything like me, you’ll plan ahead and make the roast just so you can make the soup - it’s that good) The beef gives the broth that slow-cooked, soulful depth that no shortcut can fake. Then come the vegetables - I'll proudly admit that I use frozen "vegetables for soup" and a liberal splash of V8 juice to bring everything to life.
It’s humble, hearty, and comforting in that way only old-fashioned recipes can be. Add a hunk of crusty bread, maybe a salad (though you're getting plenty of vegetables in each bowl) and you’ve got the kind of meal that makes you feel well taken care of.
If you don't have left over pot roast, you can make a chuck roast ahead in the oven, slow and low, until it practically falls apart. Then, when you’re ready, pull it out, shred it, and in less than an hour, you’ll have a pot of soup that tastes like it simmered all afternoon.
For a little twist, add some quick-cooking barley to the pot. It thickens the broth and gives the soup an extra level of comfort — like the culinary equivalent of a cozy blanket.
Serve this on a chilly evening when you need something grounding, or on a Sunday afternoon when friends are coming by. It’s the perfect reminder that food doesn’t have to be fancy to be special. Sometimes, the simplest things are the most delightful.
Serves 6-8
Prep time: 30 minutes (if using leftover beef)
Cook time: 1 hour (mostly simmering time)
Tip: If you’re doing the roast just to make soup, heat oven to 250 ˚F . and bring 1 ½ pounds chuck roast to room temperature while the oven heats. Salt and pepper both sides of the roast. Heat 2 tablespoons oil in a Dutch oven over medium high heat. Add oil and sear roast on all sides. Place roast in oven; bake 4 hours, covered.
2 tablespoons canola oil
1 cup finely chopped onion
2 cloves garlic, minced
1 pound leftover cooked chuck roast, roughly shredded
32 ounces beef broth
2 cups V8 juice
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
1 (16 oz.) package frozen mixed vegetables for soup
Heat oil in a skillet over medium heat. Add onions and garlic. Cook until tender.
Add the beef, beef broth, tomato-vegetable juice, basil, thyme, sugar, salt, black pepper, bay leaves and mixed vegetables in a large stock pot. Bring to a boil. Reduce heat to low and cover. Simmer for one hour. Remove bay leaves and serve.
