Vegetable Beef Soup Recipe – Page 3

Add Final Vegetables: Add the corn and peas in the last 10 minutes of cooking. Simmer until the vegetables are heated through.
Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or herbs as desired.

Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
Enjoy: Serve hot with crusty bread or a side salad for a complete meal.

Choose the Right Beef: Chuck roast or stew meat works well because it becomes tender with slow cooking.
Sear for Extra Flavor: Don’t skip searing the beef—it adds a layer of rich flavor to the soup.
Use Low-Sodium Broth: Opt for low-sodium beef broth so you can control the salt level more easily.
Customize the Vegetables: This recipe is very adaptable. Feel free to add or substitute your favorite veggies like zucchini, cabbage, or even sweet potatoes.
Simmer for Better Flavor: Allowing the soup to simmer longer helps deepen the flavors and makes the beef more tender.

Slow Cooker Option: To make this in a slow cooker, sear the beef and then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Add Grains: Stir in a half cup of barley or rice for a heartier texture. Add grains during the last 20-30 minutes of cooking or pre-cooked if using the slow cooker.
Spicy Twist: Add a pinch of red pepper flakes or diced jalapeño for a spicy kick.

Storage: Place any leftover soup in an airtight container and store in the refrigerator for up to 4 days.
Freezing: This soup freezes beautifully! Let it cool, then transfer to freezer-safe containers. Freeze for up to 3 months.
Reheating: To reheat, warm on the stovetop over low heat or microwave until heated through.