Best Ever Vegetable Beef Soup

Step 3: Build the Soup Base

1. Return the browned beef to the pot.
2. Pour in the beef broth and Worcestershire sauce. Stir to combine.
3. Add the bay leaf, thyme, and parsley.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 45 minutes. This slow simmer ensures the beef becomes tender and absorbs the seasonings.

Step 4: Add the Vegetables

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

Tip: Taste the broth at this stage and adjust salt and pepper as needed.

Step 5: Final Touches

1. Remove the bay leaf.
2. For an extra burst of flavor, sprinkle in a little fresh parsley before serving.
3. Serve hot with crusty bread or a sprinkle of Parmesan cheese on top.

Tips for the Best Results

• Use quality beef: Chuck or stew meat works best for tenderness and flavor.
• Don’t rush the simmering: The longer you simmer, the richer the flavor.
• Fresh vs. frozen veggies: Fresh vegetables give the best texture, but frozen works in a pinch.
• Make it ahead: This soup tastes even better the next day as the flavors meld.

Serving Suggestions

• Pair it with a warm baguette or garlic bread.
• Serve with a side salad for a complete meal.
• Freeze leftovers in portions for a quick, comforting dinner anytime.

This Best Ever Vegetable Beef Soup recipe is more than just a soup—it’s a bowl of comfort, packed with nutrients, and perfect for family dinners or cozy nights in. Once you try it, it’s hard to go back to store-bought soups again!

If you want, I can also create a shortcut one-pot slow-cooker version that makes it even easier to prepare without losing any flavor. Do you want me to do that?