Instructions
step 1 Heat olive oil in a large pot over medium heat and cook the beef until browned. Drain excess fat if needed. /n
step 2 Add chopped onion and cook until softened, about 3–4 minutes. /n
step 3 Stir in minced garlic and cook for another minute until fragrant. /n
step 4 Pour in beef broth and diced tomatoes, stirring to combine. /n
step 5 Add potatoes, carrots, green beans, corn, and peas. /n
step 6 Season with Italian seasoning, salt, pepper, and paprika. /n
step 7 Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender. /n
step 8 Stir occasionally and adjust seasoning if needed. /n
step 9 Serve hot and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. This soup freezes well for up to 3 months; thaw overnight before reheating.
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