3. Build the Broth
Add the tomato paste and stir to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.
Pour in the beef broth and diced tomatoes (with their juice). Add the browned beef back into the pot, along with the thyme, oregano, bay leaf, and a pinch of salt and pepper.
4. Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for 1.5–2 hours, or until the beef is tender. Stir occasionally.
5. Add the Vegetables
Add the potatoes, green beans, corn, and peas to the pot. Simmer uncovered for an additional 20-30 minutes, or until the potatoes and green beans are tender.
6. Taste and Serve
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf, ladle into bowls, and serve warm.
Serving Suggestions
Serve with warm crusty bread or biscuits for a complete, hearty meal.
Garnish with fresh parsley for a pop of color and freshness.
Tips for Success
Beef Choice: Chuck roast is ideal because it becomes melt-in-your-mouth tender after slow cooking.
Make Ahead: This soup tastes even better the next day as the flavors deepen.
Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
This Vegetable Beef Soup is a timeless classic that’s perfect for any occasion. It’s simple, nourishing, and sure to please the whole family. Enjoy!
