Instructions
1. Brown the Beef
Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Brown half the beef for about 4 minutes, turning halfway, then transfer to a plate. Repeat with the remaining beef using ½ Tbsp oil.
2. Sauté the Vegetables
Add the remaining 1 Tbsp oil to the pot. Sauté onions, carrots, and celery for 3 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Simmer the Soup Base
Pour in the broth and diced tomatoes. Return the browned beef to the pot. Add basil, oregano, thyme, and additional salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
4. Add Potatoes & Green Beans
Add the chopped potatoes and continue simmering, covered, for 20 minutes. Stir in green beans and cook for another 15 minutes until vegetables and beef are tender.
5. Finish & Serve
Add the frozen corn and peas, simmering for 5 more minutes until heated through. Stir in fresh parsley and serve hot.
This easy Vegetable Beef Soup is perfect for family dinners, meal prep, or cozy nights at home. Packed with flavor and wholesome ingredients, it’s a classic you’ll want to make again and again.