• 4 cups beef broth (or more, depending on desired consistency)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 medium zucchini, diced (optional)
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh, frozen, or canned)
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5–7 minutes. Once browned, drain any excess fat if necessary. Remove the beef from the pot and set it aside.
2. Sauté Aromatics:
In the same pot, add the diced onion and cook for 3–4 minutes, or until translucent. Add the minced garlic and sauté for another minute, ensuring it doesn’t burn.
3. Build the Flavor Base:
Stir in the tomato paste and cook for about a minute to deepen the flavor. Add the diced tomatoes and stir to combine. Let this mixture simmer for a couple of minutes to allow the flavors to meld.
4. Add the Vegetables and Spices:
Return the browned beef to the pot. Add the carrots, celery, green beans, corn, peas, zucchini, and potatoes. Sprinkle in the thyme, oregano, salt, pepper, and drop in the bay leaf. Stir everything together.
5. Pour in the Broth:
Add the beef broth, ensuring all the vegetables are submerged. If you prefer a thinner soup, add an extra cup of broth or water. Bring the mixture to a boil.
6. Simmer to Perfection:
Once boiling, reduce the heat to low, cover, and let the soup simmer for 30–40 minutes. Check occasionally and stir to prevent sticking. The soup is ready when the vegetables are tender, and the flavors have melded beautifully.
7. Taste and Adjust:
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
8. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot. Pair it with crusty bread for a complete meal.
Why You’ll Love This Soup:
• Customizable: Use any veggies you have on hand — bell peppers, cabbage, or squash work wonderfully.
• Healthy and Hearty: Packed with protein, fiber, and vitamins, this soup is as nutritious as it is filling.
• Meal Prep Friendly: It tastes even better the next day and freezes beautifully for future meals.
This easy vegetable beef soup is a timeless recipe, perfect for feeding a crowd or cozying up solo. Whether it’s a chilly winter evening or a breezy summer night, it brings comfort with every spoonful. Happy cooking!
