Step 3: Sauté the Aromatics
- In the same pot, add the diced onion, garlic, and celery.
- Sauté for about 3–4 minutes until the onions are translucent and fragrant.
- Scrape up any browned bits from the bottom of the pot; these bits are full of flavor.
Step 4: Build the Soup Base
- Return the browned beef to the pot.
- Add the carrots, potatoes, and diced tomatoes with their juices.
- Pour in the beef broth. The liquid should cover all the ingredients—add a bit more water or broth if necessary.
- Stir in the thyme, basil, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low and cover.
Let it simmer gently for 45–60 minutes. This slow cooking allows the beef to become tender and the flavors to meld together.
Step 5: Add the Vegetables
- About 15 minutes before the soup is done, add the green beans and corn.
- Continue simmering until the vegetables are tender but still vibrant in color.
- Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Serve
- Remove the bay leaf.
- Ladle the soup into bowls and sprinkle with fresh parsley if desired.
- Serve with crusty bread or a warm roll for a complete meal.
Tips for the Perfect Vegetable Beef Soup
- Use a mix of fresh and frozen vegetables for convenience without sacrificing flavor.
- Browning the beef is key—it develops a deeper, richer flavor.
- Simmer gently; high heat can make the meat tough and the broth cloudy.
- Customize your vegetables: Add zucchini, peas, or mushrooms depending on what you have on hand.
Conclusion:
This Vegetable Beef Soup is a hearty, satisfying dish that combines tender beef, fresh vegetables, and a savory broth. It’s perfect for meal prep because the flavors improve even more the next day. Follow these steps, and you’ll have a warming, nourishing soup that your family and friends will keep asking for.
If you want, I can also write a shortcut version of this soup that’s even faster but just as flavorful—perfect for busy school nights. Do you want me to do that?
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