Vegetarian Beef Soup

Directions:

1. 1/2 tablespoons of canola oil in the Dutch oven or heavy stock over medium to medium-high heat.
2. Add a roasted chuck and burn it to redness on each side.
3. Add about 3 cups of beef broth (or enough to cover), black pepper, and bay leaves.
4. Simmer for 2 1/2 – 3 hours or until the pork is cooked.
5. After beef simmer for about 2 hours 1 tbsp canola oil in a separate Dutch oven or heavy stock over medium heat.
6. Add onion, celery, and carrot; Cook 5-7 or until the onion and celery are cooked.
7. Reduce the heat to low and add garlic, parsley, oregano, marjoram, thyme, and basil; Cook for 1 minute, stirring constantly.
8. Add 4 cups of beef broth, potatoes, green beans, chopped tomatoes, and Worcestershire sauce.
9. Place 1 1/2 cups of broth that you have cooked roast in caution to get rid of bay leaves. mature until the vegetables are cooked; 20-30 minutes.
10. Remove the grilled chuck from the pot and cool on the chopping board.
11. Tear it apart with fork 2 that gets rid of fat and cartilage.
12. Add grated beef to the saucepan and warm for 5 minutes

Enjoy!