Go Back

BEST EVER Vegetable Beef Soup


For the broth:

  • leftover short rib bones
  • water to cover

For the soup:

  • the broth made with the shortrib bones
  • 1 medium onion, chopped
  • 28 oz can fire roasted crushed tomatoes
  • 2 10oz bags frozen cut green beans
  • 4 potatoes, peeled & diced
  • 14oz can can corn (or frozen equivelent) drained (leave out if doing Whole30)
  • 1 can chopped carrots drained
  • 2 bay leaves
  • 1 tbsp better than bouillon beef base
  • 2.5 pound chuck roast
  • 1 tbsp garlic powder
  • salt and pepper to taste
  • 1-1/2 cups water plus more if needed


  • Cover the short rib bones with water in a large pot or crockpot. In the crockpot, cook on low for 8 hours. Remove and discard bones. On the stovetop, cook on low (with a lid on) for 4 hours, stirring occasionally. Remove and discard bones.
  • Season the chuck roast with salt and pepper and sear in a hot skillet on each side. Set aside.
  • To the broth you made, add all the ingredients - adding the seared chuck roast next to last and followed by the water. Make sure the liquid is covering the roast completely.
  • In the crockpot, cook on low for 8-10 hours. On the stovetop, cook while covered and on low heat for 4-5 hours, stirring and pulling apart the meat occasionally. The soup is done when all the meat has been shredded.