Step 2: Brown the Beef
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches so it doesn’t overcrowd the pan. Brown each piece on all sides for about 5-7 minutes. Remove the beef and set aside. Browning adds depth of flavor to the soup.
Step 3: Sauté Aromatics
In the same pot, add the diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. This creates a flavorful base for the soup.
Step 4: Add Vegetables and Tomato Paste
Add carrots, celery, and potatoes to the pot. Stir for 2-3 minutes. Then, stir in the tomato paste and cook for another 1-2 minutes, allowing it to slightly caramelize — this enhances the richness of the broth.
Step 5: Build the Broth
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes (with their juice). Add thyme, oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Step 6: Simmer
Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 1 to 1.5 hours. This slow simmering tenderizes the beef and allows the flavors to meld beautifully.
Step 7: Add Quick-Cooking Vegetables
About 15 minutes before serving, add green beans, corn, and peas. These vegetables cook quickly and retain their color and texture when added later in the process.
Step 8: Adjust Seasoning
Taste the soup and adjust salt, pepper, or herbs as needed. If you like a slightly thicker broth, you can mash a few potatoes against the side of the pot to naturally thicken the soup.
Step 9: Serve
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or a light salad for a complete meal.
Tips for the Perfect Vegetable Beef Soup
- Use quality beef broth: It makes a huge difference in flavor. Homemade is best, but store-bought works fine.
- Cut vegetables uniformly: This ensures even cooking.
- Brown the beef: Skipping this step makes the soup less flavorful.
- Customize vegetables: Add mushrooms, cabbage, or zucchini according to your preference.
This Vegetable Beef Soup is a heartwarming, nutritious, and versatile dish. It’s perfect for meal prep since it tastes even better the next day, making it a win for busy families or anyone craving comfort food.
If you want, I can also create a quick one-pot version of this soup that’s ready in under 45 minutes without sacrificing flavor. It’s perfect for weeknight dinners. Do you want me to do that?
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