Beef Vegetable Soup

Step 3: Add the Vegetables

1. Add carrots, celery, and potatoes to the pot.
2. Cook for 3–4 minutes, allowing the vegetables to start softening and absorb the flavors.
3. Stir in tomato paste to coat the vegetables evenly.

Step 4: Combine Beef and Broth

1. Return the browned beef to the pot.
2. Pour in beef broth and diced tomatoes with their juice.
3. Add thyme, rosemary, bay leaf, and additional salt and pepper to taste.
4. Bring the mixture to a gentle boil, then reduce the heat to low.
5. Cover and simmer for 45–60 minutes, until the beef is tender.

Step 5: Add Quick-Cooking Vegetables

1. Add green beans, corn, and peas to the pot.
2. Simmer uncovered for another 10–15 minutes, until the vegetables are tender but still bright in color.

Step 6: Final Touches

1. Taste the soup and adjust seasoning if needed.
2. Remove the bay leaf.
3. Garnish with fresh parsley before serving.

Serving Suggestions

• Serve with crusty bread or garlic toast.
• Pair with a simple green salad for a complete meal.
• Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Tips for the Perfect Soup

• Browning the beef first adds rich flavor to the broth.
• Don’t overcook quick-cooking vegetables like peas and corn; they retain color and texture.
• For extra depth, add a splash of Worcestershire sauce or a pinch of smoked paprika.
• Use homemade beef broth if possible for a more robust taste.

Conclusion:

This Beef Vegetable Soup is a timeless comfort food that balances hearty beef with wholesome vegetables. Easy to make, full of flavor, and adaptable to whatever veggies you have on hand, it’s a perfect choice for nourishing your body and warming your soul.

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