Not From a Can….Beef and Vegetable Soup

I was craving soup and we had a beef roast that had to be made into something, so this is what happened as a result. In the back of my head I was thinking Campbell’s Beef and Vegetable soup. I used my Crock Pot to make this – I highly recommend the same (the long simmer times make the beef super tender). You’ll need about 6 hours before this soup is ready to serve.

This is a comforting cold weather dish. Hearty and healthy with tons of veggies 🙂

For this recipe you’ll need:

3 lb. grass-fed boneless chuck roast
Italian seasoning
2 qts. beef broth
7 sundried tomatoes
1 medium-large onion, diced
5 carrots, chopped into thick discs
1/2 lb. haricot verts (or green beans) cut into 1″ pieces
6 oz. muschrooms, sliced
1/2 head cauliflower, divided into small florets
2/3 head cabbage (red or green)

First, cut the chuck roast into 1/2″ thick pieces and tenderize with a meat mallet. You don’t have to whack the crap out of it, just beat it a few times. Note, this is a great stress relieving activity 🙂

Grab a plate (large) and coat with the spices. Literally, sprinkle salt on the plate until it is lightly coated. Sprinkle pepper until it is lightly coated. Sprinkle garlic until it is lightly coated…you get the picture.

spice rub

Put the beef, sundried tomatoes, onion, carrots, and caulifower into the Crock Pot. Coat with the broth and cook on High for 4 hours. After 4 hours, set the cooking temperature to low and add the cabbage, haricot verts, and mushrooms. Cook for an additional 2 hours.


It’s important not to overcook the cabbage, haricot verts and mushrooms. That’s why you add these last and cook at a lower temperature – this way, they retain some firmness and don’t get totally soggy.

Feel free to change up the veggies but keep in mind their cooking times. Hearty veggies like cauliflower and root vegetables need to go in first, but more delicate veggies like mushrooms and spinach take much less time.

– Nicole

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