1 3 lb piece of Chuck Roast, be sure to get one that is nicely marbled
2 carrots, diced
2 stems of celery, diced
1 medium yellow onion, diced
4 to 5 cloves of garlic, sliced thinly
1 15.5 ounce can of great northern beans
1 15.5 ounce can of mixed vegetables (peas, carrots, green beans, corn)
1 28 ounce can of diced tomatoes
3 tablespoons of Better Than Bouillon, Beef Bouillon
2 Tablespoons of Worcestershire sauce
1 Bag of Chateau Mini Potato Dumplings
2 or 3 parmesan rinds
Salt, pepper, dried oregano, dried parsley
olive oil for cooking
8 cups hot water
Dry your roast off with a paper towel, rub the whole roast with olive oil, sprinkle the roast with the worcestershire sauce, then season with salt, pepper, dried parsley, oregano, let the roast sit on a plate for 20 to 30 minutes, on the counter
In a stock pot, heat a couple of tablespoons of olive oil, after the roast has rested on the counter and come to room temperature, sear in the soup pot on both sides for about 5 minutes each side. remove from the pot
Add another tablespoon of olive oil to the pot and add your carrots, onions, celery and garlic and saute on medium heat until the veggies are slightly soft
Add your 3 tablespoons of better than bouillon and stir the veggies well to combine.
Add your can of tomatoes, do not drain, add your roast back to the pot, then add 8 cups of hot water plus the parmesan rinds.
Bring the soup to a boil, reduce heat to simmer, cover the pot, leaving a small crack to vent and simmer for 30 minutes.
At the 30 minute mark, drain and rinse the beans, add to the soup and add the can of veggies, but do not drain the veggies. Stir and simmer on low, covered, for another 30 minutes.
After the soup has simmered for a total of one hour, carefully remove the roast to a plate and let it rest. The meat seizes up when it’s boiled and seems tough, it needs time to rest to become tender, while it rests, bring the mixture to a boil and add your Chateau Mini Potato Dumplings, boil on low,10 minutes. Shred your beef at this point and add it back to the soup, simmer for 10 minutes, remove the parmesan rinds, then serve.
You can stir in fresh spinach or kale before serving for more veggies. Serve this soup topped with fresh grated parmesan. I also simmered with fresh thyme but this is optional.
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