Best Ever Easy Vegetable Beef Soup – Page 2

Brown the Beef: Start by searing the beef in a large pot with a bit of oil. This step locks in the flavor and creates a tasty base for the soup.
Sauté the Aromatics: Add onions, carrots, and celery to the pot, cooking until they’re slightly softened. This helps build a deeper flavor in the soup.
Add the Broth and Tomatoes: Pour in beef broth and add the canned diced tomatoes, stirring to incorporate.
Simmer with Spices: Add seasonings like thyme, bay leaves, salt, and pepper. Bring everything to a boil, then reduce to a simmer, allowing the soup to cook until the beef is tender and the flavors are well blended.
Add Vegetables: Finally, add potatoes and green beans, cooking until the potatoes are tender. Adjust seasonings as needed.

To make this soup, here’s the equipment list:

Large Stockpot or Dutch Oven: For browning and simmering.
Sharp Knife and Cutting Board: Essential for prepping the vegetables and beef.
Ladle: For serving up the perfect bowl.

This recipe is easily adaptable to fit what you have on hand or your personal taste preferences. Here are a few ideas to make this soup your own:

Swap the Beef: Substitute with ground beef, turkey, or even chicken for a leaner option.
Add Other Veggies: Try adding zucchini, peas, or corn for extra flavor and nutrition.
Use a Slow Cooker: Brown the beef, then add everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Spice It Up: Add a dash of cayenne pepper or hot sauce if you prefer a bit of heat.

This soup makes a large batch and stores well for easy meal planning.

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: This soup is freezer-friendly for up to 3 months. Just let it cool completely, pour into freezer-safe containers, and freeze. To reheat, thaw in the fridge overnight, then warm on the stovetop.
Reheating Tips: For best results, reheat on the stove over medium heat, adding a little extra broth if needed.