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In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat.
Add the ground beef (or cubed stew beef) and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
Drain any excess fat, if needed.
Sauté the Vegetables:
Add the diced onion and minced garlic to the beef. Cook for 2-3 minutes, stirring occasionally, until the onion is softened and fragrant.
Add the Broth and Seasoning:
Pour in the beef broth, water, diced tomatoes (with juice), and stir to combine.
Add the sliced carrots, celery, potatoes, bay leaf, thyme, and basil. Season with salt and pepper to taste.
Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the vegetables are tender.
Add the Frozen Vegetables:
Add the green beans and corn to the pot and cook for an additional 5-10 minutes, until they are heated through and the flavors are well combined.
Final Adjustments:
Taste and adjust the seasoning if needed, adding more salt, pepper, or herbs.
Remove the bay leaf before serving.
Serve:
Ladle the soup into bowls and serve hot. This soup is great with crusty bread or crackers on the side!
Tips:
Meat Variations: You can use cubed stew beef instead of ground beef for a chunkier texture.
Vegetable Substitutions: Feel free to add other vegetables such as zucchini, parsnips, or peas.
Slow Cooker Option: You can make this soup in a slow cooker. Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Enjoy your warm, comforting bowl of vegetable beef soup!
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