Beef Vegetable Soup

Instructions

Step 1 Heat olive oil in a large pot over medium-high heat./nStep 2 Add beef pieces and sear until browned on all sides, then remove and set aside./nStep 3 In the same pot, add diced onion and cook until softened./nStep 4 Stir in minced garlic and cook for about 1 minute until fragrant./nStep 5 Add tomato paste and stir to combine, cooking for another minute./nStep 6 Return the beef to the pot and pour in beef broth and water./nStep 7 Add carrots, celery, green beans, potatoes, and diced tomatoes./nStep 8 Stir in thyme, oregano, bay leaf, salt, and black pepper./nStep 9 Bring the soup to a boil, then reduce heat to low and let it simmer for 45–60 minutes until beef is tender./nStep 10 Taste and adjust seasoning as needed./nStep 11 Remove bay leaf before serving./nStep 12 Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store cooled soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat on the stovetop over medium heat or in the microwave until heated through, adding a splash of water or broth if needed to adjust consistency.