Vegetable Beef Soup with Cornbread

Instructions

1. 1

   Season and Sear the Beef

   • Pat the beef cubes completely dry with paper towels. In a medium bowl, toss the beef with 1 tsp salt, 0.5 tsp black pepper, and the all-purpose flour until evenly coated.
   • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in two batches to avoid overcrowding, add the beef to the pot in a single layer. Sear for 5-7 minutes, turning occasionally, until deeply browned on all sides.
   • Use a slotted spoon to transfer the seared beef to a clean plate and set aside.
2. 2

   Sauté Aromatics and Build Flavor

   • Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for 1 minute more, until fragrant.
   • Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly in color. This deepens the tomato flavor.
3. 3

   Deglaze and Simmer the Soup

   • Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This adds immense flavor.
   • Add the remaining beef broth, the undrained diced tomatoes, diced potatoes, dried thyme, bay leaf, and the remaining 0.5 tsp of salt. Stir to combine.
   • Return the seared beef and any accumulated juices to the pot.
   • Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 60-75 minutes, or until the beef is fork-tender.
4. 4

   Add Final Vegetables and Serve

   • Uncover the pot and stir in the frozen corn, green beans, and peas.
   • Increase the heat to medium and let the soup simmer for another 10 minutes, uncovered, until the frozen vegetables are tender and heated through.
   • Remove and discard the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed.
   • Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately.