Instructions
- Brown the beef
Heat olive oil in a large pot over medium-high heat. Add the beef cubes and sear for 4–5 minutes until browned on all sides. This step builds a deep, rich flavor. - Sauté aromatics
Add the chopped onion and garlic. Cook for 2–3 minutes until fragrant and slightly softened. - Add vegetables
Stir in the carrots, celery, and potatoes. Let them cook for 3–4 minutes, allowing the flavors to start blending. - Build the broth
Pour in the beef broth and diced tomatoes. Add thyme, paprika, bay leaf, salt, and pepper. Stir well. - Simmer
Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 30–40 minutes, until the beef is tender and the vegetables are cooked through. - Add final ingredients
Stir in green beans (and corn or peas if using). Cook for an additional 10 minutes. - Finish and serve
Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot.
Recipe Details
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Swap beef for ground beef or shredded chicken for a different texture.
- Use sweet potatoes instead of regular potatoes for a slightly sweet twist.
- Add pasta or barley for a heartier soup.
- Make it low-carb by skipping potatoes and adding zucchini instead.
