Brown the Beef: Heat 1 Tbsp of olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, season it with salt and pepper, and add half of the beef to the pot. Brown the beef for about 4 minutes, turning halfway through. Transfer the browned beef to a plate, add another 1/2 Tbsp of oil, and repeat the browning process with the remaining beef.
Saute the Vegetables: Add the remaining 1 Tbsp of oil to the now-empty pot. Add the chopped onions, carrots, and celery, and sauté for 3 minutes. Add the minced garlic and sauté for 1 more minute.
Build the Soup Base: Pour in the broth, diced tomatoes, browned beef, dried basil, oregano, and thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
Add the Potatoes and Green Beans: Add the chopped potatoes and continue to simmer, covered, for 20 minutes. If you prefer softer green beans, add them along with the potatoes. Otherwise, add them later.
Cook Until Tender: Stir in the green beans and continue to simmer for another 15 minutes, or until the beef and all vegetables are tender.
Add Final Ingredients: Add the frozen corn and peas, and simmer until heated through, about 5 minutes. Stir in the chopped parsley and serve the soup warm.
Serving Suggestions
Serve this hearty soup with a side of crusty bread or a light salad. It’s a nutritious and filling meal that can easily be stored in the refrigerator for up to 3 days or frozen for longer storage.
Enjoy your flavorful, homemade Vegetable Beef Soup!
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