Hearty Beef Vegetable Soup

Simmer until tender: Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover partially. Let the soup simmer gently for about 1 hour, or until the beef is fork-tender and the flavors are fully developed. Stir occasionally during cooking to prevent sticking and to ensure even cooking.
Final taste and serve: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Ladle the hot soup into bowls and serve immediately with crusty bread or buttery cornbread for a cozy, satisfying meal.

For extra flavor, toast the tomato paste in the pot for 1–2 minutes before adding the broth.
If using fresh vegetables instead of frozen, dice them evenly so they cook at the same rate.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

See more on the next page