Best-Ever Vegetable Soup Recipe

In a large pot, melt 1-2 tablespoons of butter. Season the 2 pounds of chuck roast generously with salt, pepper, and garlic powder, then sear for 3 minutes on each side until browned. Remove the seared meat from the pot and set aside. Add the chopped onion to the pot and cook until translucent, using the onion's liquid to deglaze any browned bits from the bottom of the pan. Stir in about 2 tablespoons of minced garlic and cook for an additional minute until fragrant. Return the seared chuck roast to the pot. Pour in 4 cups of beef broth. Bring the soup to a simmer and cook on low heat for 1.5 to 2 hours, or until the beef is tender. Remove the chuck roast from the broth, cut it into bite-sized pieces, and then return the cut meat to the pot. Add 24 ounces of tomato soup and a 32-ounce bag of frozen mixed vegetables to the pot. Continue to simmer the soup for another 30-45 minutes. To serve, place a scoop of egg noodles into individual bowls and ladle the hot vegetable beef soup over them. Enjoy!