Best Ever Easy Vegetable Beef Soup

1. Cook the Beef:
   • In a large pot, heat 2 tablespoons of olive oil over medium heat. If you are using stew beef, brown the pieces for about 5–7 minutes. If you’re using ground beef, crumble it into the pot and cook until browned (about 5–6 minutes). Drain any excess fat.
2. Sauté Vegetables:
   • Add the chopped onion and minced garlic to the pot. Cook for 3–4 minutes, until softened and fragrant.
3. Add Broth & Tomatoes:
   • Stir in the beef broth and diced tomatoes (with juices). Bring the mixture to a boil.
4. Add the Vegetables:
   • Add the carrots, potatoes, peas, and corn. Stir in the basil, oregano, salt, and pepper. Add the bay leaf if desired. Reduce the heat to low, cover, and let it simmer for about 30–40 minutes, or until the vegetables are tender.
5. Taste and Adjust:
   • Remove the bay leaf. Taste the soup and adjust the seasoning if needed.
6. Serve:
   • Ladle the soup into bowls and enjoy! You can serve it with crusty bread or a side salad for a complete meal.

Tips:

• Make it in the slow cooker: Brown the meat and veggies first, then add everything to the slow cooker and cook on low for 6–7 hours.
• Add greens: You can stir in some spinach, kale, or cabbage toward the end of cooking for an extra boost of nutrients.
• Frozen vegetables: If you don’t have fresh veggies, frozen mixed veggies are an excellent alternative.

This soup is a great way to use up any vegetables you have on hand and is easy to adjust based on what you like. Enjoy