The Only Vegetable Beef Soup Recipe You’ll Ever Need: Unbeatable Flavor with Minimal Effort

### Vegetables:

* 3 **carrots**, sliced
* 3 **celery stalks**, chopped
* 2 **potatoes**, diced (Yukon Gold or Russet)
* 1 cup **green beans**, fresh or frozen
* 1 cup **corn**, fresh, canned, or frozen
* 1 cup **peas**, frozen
* Optional: ½ cup **cabbage** or spinach for extra greens

### Seasoning:

* 1 teaspoon **dried thyme**
* 1 teaspoon **dried oregano**
* 1 bay leaf
* Salt & pepper to taste
* Optional: a splash of **Worcestershire sauce** or **soy sauce** for extra umami

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## 👩‍🍳 How to Make It

### 1. Brown the Beef

In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches and sear until browned. Set aside.

> Browning the beef adds incredible depth of flavor — don’t skip this step!

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### 2. Sauté Aromatics

In the same pot, add chopped onion and garlic. Cook for 2–3 minutes until soft and fragrant. Stir in tomato paste and cook for another minute.

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### 3. Build the Broth

Return beef to the pot. Pour in beef broth and diced tomatoes. Add carrots, celery, potatoes, and seasonings. Bring to a boil.

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### 4. Simmer to Perfection

Reduce heat, cover, and simmer for **45–60 minutes**, or until beef is tender and veggies are soft.

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### 5. Add Quick-Cooking Veggies

Stir in green beans, corn, peas, and any leafy greens. Simmer uncovered for another **10–15 minutes**.

Taste and adjust seasoning if needed.

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## 🥣 Serve It Up

Ladle the soup into big bowls and serve with:

* **Crusty bread or cornbread**
* A sprinkle of **fresh parsley or shredded cheese**
* A dash of **hot sauce** for a spicy kick

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## ❄️ Storage & Freezing

This soup tastes even better the next day!

* **Store in the fridge** for up to 4 days
* **Freeze in airtight containers** for up to 3 months
* Reheat gently on the stove or in the microwave

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## 🌟 Pro Tips & Variations

* Use **ground beef** for a quicker version
* Add **barley or rice** for extra heartiness
* Swap in **zucchini, bell pepper**, or other seasonal veggies
* For a slow cooker version: cook on low for 7–8 hours or high for 4–5

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## 💬 Final Thoughts

This **vegetable beef soup** is more than a recipe — it’s a **go-to comfort meal** that never fails. It’s hearty, healthy, budget-friendly, and endlessly customizable. Once you make it, you’ll see why this is the **only version you’ll ever need.**

Warm your kitchen. Fill your belly. Feed your soul.

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**Want a printable recipe card or an Instant Pot version? Just let me know — I’m here to help!**