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Step 3: Build the Broth
- Add the seared beef back to the pot.
- Stir in diced tomatoes, tomato paste, beef broth, herbs, and bay leaf.
- Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes to 1 hour, or until beef is tender.
Step 4: Add Remaining Veggies
- Add potatoes, green beans, corn, and peas.
- Continue to simmer uncovered for 20–25 minutes, until vegetables are tender and soup has slightly thickened.
Step 5: Finish and Serve
- Remove bay leaf.
- Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce.
- Serve hot, garnished with fresh parsley and warm crusty bread on the side.
Tips for Success
- 🥄 Deglaze the pot with a splash of broth or wine after searing beef to boost flavor.
- 🔥 Simmer low and slow to ensure beef becomes melt-in-your-mouth tender.
- 🧂 Season in layers for maximum flavor.
Variations
- 🫘 Add beans like kidney or white beans for extra protein and texture.
- 🍜 Make it a stew by reducing broth and adding more potatoes.
- 🧄 Go global: Add chili powder and cumin for a Tex-Mex twist or Italian seasoning for a Mediterranean flair.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4–5 days.
- Freezer: Cool completely and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Reheat: Simmer on the stovetop or microwave in a covered dish until hot.
Final Thoughts
Vegetable Beef Soup is a feel-good classic that never goes out of style. It’s hearty, wholesome, and flexible enough to suit your pantry or preferences. Whether served for a quiet dinner at home or prepared in bulk for a busy week ahead, this soup brings comfort, nourishment, and a delicious reminder that the simplest meals are often the best.
Did you try this recipe? Share your favorite variations or family traditions—we’d love to hear how you make it your own!
