Roasted Vegetable, 

Beef Soup

Ingredients

Dutch oven

1 1/2 pounds chuck roast

3 tablespoons olive oil

Salt & black pepper

 

1-28 ounce can, San Marzano tomatoes with juices, crushed in a bowl

1 teaspoon fresh, minced garlic

2 branches fresh thyme 

1 small sprig fresh rosemary

2 medium sized shallots, finely chopped

 

Roasted Vegetables

2 medium sized, red bell peppers, seeded and cut into about 1 1/4 inch pieces

1 medium to large sized sweet onion, peeled and cut into about 1 1/4 inch pieces

2 parsnips, peeled and sliced 1/4 inch thickness.  Half moon the wider part

Salt

Large, rimmed baking sheet

Parchment paper

 

1 pound petite, red potatoes, quartered or desired bite size

1 ½ cups thinly sliced green cabbage

2 quarts good quality vegetable broth

2 tablespoons chopped, Italian parsley

Directions

Preheat oven to 300 degrees

Trim off the fat from beef chuck and cut into large bite size pieces.

Place the Dutch oven on stove, add olive oil and turn heat to medium high. Once oil is hot add the beef with 1 teaspoon of salt and 1/2 teaspoon of black pepper.  Stir once and then spread beef chuck out evenly.  Once the liquid from the meat has evaporated, stir again and repeat until the beef is nicely browned and the bottom of the Dutch oven is a rich brown color.  Don't burn the bottom of the Dutch oven.  

Add the tomatoes, minced garlic, the rosemary sprig, thyme branches and bring to a simmer.  Place lid on top and place in the center of the oven.  Adjust oven rack if needed, so the Dutch oven is centered in the oven.  Cook for 1 1/2 hours, remove and place back on the stove-top.  Prepare your roasted vegetables, while beef is cooking. 

Roasted Vegetables

Line the baking sheet with parchment paper and evenly spread out the vegetables.  Lightly season the tops with salt.  Do not over-salt or your soup could become too salty.  Place in the oven at 425 degrees and roast for 25-30 minutes.  If you do not have a second oven you will have to roast the vegetables after the beef is tender.  Set the roasted vegetables aside until ready to use.

 

Add the potatoes, cabbage and 1 1/2 quarts of vegetable broth to the Dutch oven, remove the herb stems and bring to a simmer on the stovetop.  Cook until potatoes are tender.  Season with salt & pepper if needed, add the roasted vegetables and Italian parsley. Add the rest of the vegetable broth if broth is too rich. Serve with crusty bread.