Final Cooking: Cover the pot again and let the soup simmer for an additional 30 minutes. This allows the flavors to deepen and ensures everything is heated through. Be sure to stir occasionally to prevent sticking and ensure even cooking.
Serve and Enjoy: Before serving, remember to discard the bay leaves—they’re there for flavor but aren’t meant to be eaten. Ladle the soup into bowls, and feel free to garnish with fresh herbs or a sprinkle of cheese if desired.
Tips for Making the Best Vegetable Beef Soup
Meat Choices: While ground beef is traditional, you can substitute with other meats like diced chuck, shredded rotisserie chicken, or even make it vegetarian by omitting the meat entirely and adding more beans for protein.
Seasonal Vegetables: This recipe is incredibly flexible. Feel free to add other vegetables based on what you have available, such as zucchini, bell peppers, or spinach. Just adjust the cooking time accordingly.
Herbs and Spices: Don’t hesitate to experiment with different herbs and spices. Adding a bit of cayenne pepper can give it a kick, while fresh herbs like parsley or basil can brighten the flavors.
Make-Ahead and Freezing: This soup is perfect for meal prep. You can make a large batch and freeze portions for later. Just let the soup cool completely before transferring it to airtight containers.
Serving Suggestions: Pair the soup with crusty bread, a fresh salad, or a grilled cheese sandwich for a complete meal.
Conclusion :
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I swear when my hubby and ate this, we stuffed ourselves silly. We both needed help to get in bed
