Step 3 — Build the Soup Base

Pour in the beef broth and add the diced tomatoes, thyme, oregano, bay leaves, and Worcestershire sauce (if using).
Bring everything to a gentle boil.

Step 4 — Add the Root Vegetables

Stir in the carrots, celery, and potatoes.
Lower the heat and let the soup simmer for about 45 minutes, or until the beef becomes tender and the vegetables soften.

Step 5 — Add the Frozen Veggies

Once the base vegetables are tender, add the frozen peas and corn.
Simmer for another 10 minutes to let everything blend together.

Step 6 — Taste and Adjust

Remove the bay leaves and give the soup a taste. Add more salt, pepper, or herbs if needed.

🍽️ How to Serve It

Vegetable Beef Soup is perfect on its own, but these sides can elevate it:

• Fresh bread or dinner rolls
• A crisp green salad
• Buttery cornbread
• Crackers for crumbling on top

🧊 Storage Tips

• Refrigerator: Keeps well for 3–4 days.
• Freezer: Freezes beautifully for up to 3 months. Just thaw and reheat for a quick, hearty meal.

🌟 Final Thoughts

This Vegetable Beef Soup is a true comfort classic — simple ingredients, wholesome vegetables, tender beef, and a broth that warms you from the inside out. Making it at home allows you to adjust flavors, use fresh ingredients, and share something nourishing with the people you care about.

If you’d like, I can also write:
✅ a printable recipe card
✅ a shorter version
✅ a slow-cooker or instant-pot version

Just let me know!