Hearty Vegetable Beef Soup

Instructions

Step 1: Heat olive oil in a large pot over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat./n
Step 2: Add chopped onion and cook until softened, then stir in minced garlic and cook for 1 minute./n
Step 3: Pour in the beef broth and water, then add diced tomatoes with their juices./n
Step 4: Stir in potatoes, carrots, green beans, corn, and peas./n
Step 5: Season with salt, pepper, Italian seasoning, paprika, and add the bay leaf./n
Step 6: Bring the soup to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender./n
Step 7: Taste and adjust seasoning if needed.
Step 8: Remove the bay leaf before serving./n
Step 9: Garnish with chopped parsley and serve warm.

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 heated through.

This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.