Vegetable Beef Soup Recipe

Instructions

1. Brown the Beef:
   • Heat the oil in a large pot or Dutch oven over medium-high heat.
   • Season the beef with salt and pepper, then add it to the pot in batches. Brown the meat on all sides (about 2-3 minutes per batch). Remove and set aside.
2. Sauté the Aromatics:
   • In the same pot, add the diced onion and cook for 2-3 minutes until softened.
   • Add the minced garlic and cook for another 30 seconds until fragrant.
3. Simmer the Soup:
   • Return the browned beef to the pot. Add the beef broth, water, diced tomatoes, thyme, rosemary, and bay leaf. Stir to combine.
   • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beef is tender.
4. Add the Vegetables:
   • Add the carrots, celery, potatoes, and green beans to the pot. Simmer for another 20-25 minutes, or until the vegetables are tender.
5. Finish the Soup:
   • If using, stir in the frozen peas and cook for 2-3 minutes until heated through.
   • Taste and adjust seasoning with salt and pepper as needed.
6. Serve:
   • Remove the bay leaf and discard. Ladle the soup into bowls and garnish with fresh parsley.
   • Serve with crusty bread or crackers on the side.

Tips

• For a richer flavor, you can use beef stock instead of broth.
• Add other vegetables like zucchini, corn, or kale if desired.
• This soup tastes even better the next day as the flavors meld together. Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.

Enjoy your homemade Vegetable Beef Soup! 🥕🍲