ADVERTISEMENT
Serve the soup hot with the warm dinner rolls on the side for dipping. Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or microwave. This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Variations:
Add diced tomatoes or tomato paste for a richer broth.
Include other vegetables such as corn or peas depending on season.
Substitute chuck roast with stew beef or brisket for different textures.
FAQ:
Can I make this soup in a slow cooker?
Yes, brown the beef and sauté the vegetables first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours.
What can I substitute for canola oil?
Vegetable oil, olive oil, or avocado oil all work well.
Can I use pre-made broth?
Yes, low sodium broth is preferred to control salt levels, but homemade broth will add extra flavor.
ADVERTISEMENT
