Homestyle Vegetable Beef Soup

Trim any excess fat from the beef and pat it dry with a paper towel. Cut the meat into 1-inch pieces. Brown the beef in a heavy-bottomed pot or Dutch oven. Heat the pan over medium heat, add a tablespoon of vegetable oil, and cook the meat in batches to prevent overcrowding.

Peel and slice 3 carrots, roughly dice 2 to 3 celery stalks, and dice 1 yellow onion. After browning all the meat, set it aside and sauté the vegetables in the same pot for 6-7 minutes until softened.

Stir in 4 minced garlic cloves and cook for another minute.

Add the beef back to the pot

Pour 8 cups of beef broth into the pot, followed by 2 heaping tablespoons of tomato paste, 2 cups of diced tomatoes, 2 bay leaves, and 1 teaspoon of dried thyme leaves. Season with salt and pepper. Stir until everything is well combined. Bring to a boil and reduce to a simmer. Simmer for 1 1/2 to 2 hours or until meat and vegetables are fork tender.

Peel 2 medium potatoes and cut them into cubes, then add them to the soup and cook for 20 minutes or until softened.

To thicken the soup, prepare a cornstarch slurry by mixing 1/4 cup of cornstarch with 1/4 cup of cold water in a small bowl, stirring until smooth. Pour the slurry into the soup and cook for a few minutes until it thickens.

Next add in drained: 1 can of corn, 1 small can of peas and 1 can of green beans. Simmer just until everything is heated through. Add 1 teaspoon of Kitchen Bouquet for a deeper brown color (optional). Remove the bay leaves before serving.

Enjoy!

To freeze soup, let it cool to room temperature first to prevent ice crystals and freezer burn. Portion it into airtight containers or freezer bags, making it easy to thaw only what you need. Leave about an inch of space at the top, as liquids expand when they freeze. Label and date the containers to track freshness, vegetable beef soup is best enjoyed within 2–3 months.