Vegetable Beef Soup 11 | Just A Pinch Recipes

Ingredients

• 2 1/2 tablespoon(s) vegetable oil, divided
• 3-4 pound(s) chuck roast
• 2 carrots, peeled and chopped
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 clove(s) garlic, minced
• 1 teaspoon(s) dried parsley
• 1/2 teaspoon(s) dried oregano
• 1/2 teaspoon(s) dried marjoram
• 1/4 teaspoon(s) dried thyme leaves
• 1/4 teaspoon(s) dried basil
• 1/4 teaspoon(s) fresh ground black pepper
• 8 cup(s) low sodium beef broth
• 1 can(s) petite diced tomatoes (14.5 oz)
• 1 tablespoon(s) Worcestershire sauce
• 2 bay leaves
• 2 medium Yukon gold potatoes, diced
• 1/4 pound(s) green beans, trimmed and cut into 1-inch bite-sized pieces
• 2 teaspoon(s) chopped fresh parsley or thyme