Step 4: Add Vegetables
- Add carrots, celery, potatoes, and green beans to the pot.
- Simmer for another 20–25 minutes, or until the vegetables are just tender.
- In the last 5–10 minutes, add corn and optional cabbage for color and texture.
Step 5: Season and Adjust
- Taste the soup and season with salt and black pepper as needed.
- Remove the bay leaf before serving.
- If you like a thicker soup, mash a few potato chunks in the pot to naturally thicken the broth.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Sprinkle with fresh parsley and a pinch of grated Parmesan cheese for extra flavor.
- Serve with crusty bread or warm rolls to make it a complete meal.
Tips for the Perfect Vegetable Beef Soup
- Beef Choice: Chuck or stew meat works best because it becomes tender during slow cooking.
- Vegetable Variety: Feel free to add zucchini, peas, or turnips for seasonal flair.
- Slow Cooker Option: After browning the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.
- Make Ahead: Soup flavors improve after sitting in the fridge overnight. Simply reheat gently on the stove.
A bowl of Vegetable Beef Soup is more than a meal—it’s a cozy hug in liquid form. With tender beef, hearty vegetables, and a rich broth, it’s a wholesome and satisfying dish that’s perfect for any occasion. Once you master this basic recipe, you can experiment with different vegetables, herbs, and seasonings to make it uniquely yours.
If you want, I can also create a shortcut version of this recipe that cooks in under 30 minutes without losing flavor. Do you want me to do that?
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