Beef Vegetable Soup

Step 3: Build the Soup Base

1. Return the browned beef to the pot.
2. Pour in the beef broth and canned diced tomatoes.
3. Add the thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to 1 hour, until the beef is tender.

Step 4: Add the Vegetables

1. Add the carrots, celery, and potatoes to the pot. Simmer for 15–20 minutes.
2. Add green beans and corn. Continue simmering for another 10–15 minutes until all vegetables are tender but not mushy.

Step 5: Adjust Flavor and Serve

1. Taste the soup and adjust seasoning with salt, pepper, or a splash of Worcestershire sauce if desired.
2. Remove the bay leaves before serving.
3. Garnish with freshly chopped parsley for a burst of color and freshness.

Tips for the Perfect Beef Vegetable Soup

• Brown the beef well: This step adds depth and richness to the broth.
• Use seasonal vegetables: Swap in zucchini, bell peppers, or parsnips for variety.
• Simmer slowly: Low and slow cooking ensures tender beef and fully developed flavors.
• Make it ahead: This soup tastes even better the next day as flavors deepen.
• Freeze for later: Portion into airtight containers and freeze for up to 3 months.

Serving Suggestions

Serve your Beef Vegetable Soup with a slice of crusty bread, garlic toast, or a sprinkle of grated Parmesan. It also pairs well with a simple green salad for a complete, wholesome meal.

This Beef Vegetable Soup is a one-pot wonder: hearty, nutritious, and full of flavor. With tender beef, vibrant vegetables, and an aromatic broth, every spoonful is a comforting embrace.

If you want, I can also make a slightly faster, weeknight-friendly version of this soup that keeps all the flavor but cooks in under an hour.

Do you want me to do that?