Vegetable Beef Soup

4. Add Carrots and Celery

• Stir in sliced carrots and chopped celery, cooking for another 3 minutes. This softens the vegetables and releases their natural sweetness into the soup.

5. Deglaze the Pot

• Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom. These bits are packed with flavor and will enrich your soup.

6. Combine Main Ingredients

• Return the browned beef to the pot.
• Add diced potatoes, green beans, corn, peas, and the can of diced tomatoes.

7. Add Liquid and Seasonings

• Pour in the remaining beef broth.
• Add Worcestershire sauce, thyme, parsley, black pepper, and any optional seasonings.
• Stir well to combine.

8. Simmer the Soup

• Bring the soup to a gentle boil.
• Reduce the heat to low, cover, and simmer for 1–1.5 hours.
• Check occasionally, stirring to prevent sticking. The beef should become tender, and the vegetables soft.

9. Taste and Adjust

• Taste the soup about 10 minutes before finishing. Adjust salt, pepper, or other seasonings as needed.
• If the soup is too thick, add a little more beef broth or water to reach your preferred consistency.

10. Serve

• Ladle the hot vegetable beef soup into bowls.
• Optionally, garnish with fresh parsley or a sprinkle of grated Parmesan cheese for extra flavor.

Tips for the Perfect Vegetable Beef Soup

• Use stewing beef for the best texture—chuck roast works perfectly.
• Fresh vegetables are ideal, but frozen ones can be used for convenience. Add them towards the last 20 minutes of cooking so they don’t overcook.
• Flavor boosters: A splash of tomato paste or a bay leaf adds extra depth.

Why This Soup Works

This Vegetable Beef Soup is balanced, hearty, and wholesome. The slow simmering allows flavors to meld beautifully, the beef becomes melt-in-your-mouth tender, and the vegetables soak up the rich broth. It’s a classic comfort food that’s perfect for meal prep, as it tastes even better the next day.

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