Intensity note: The soup should barely bubble — a lazy simmer, not a rolling boil. Boiling toughens the beef and clouds the broth.
Step 5: Add the Potatoes (20 minutes | Intensity: Low)
Add the cubed potatoes and fresh green beans (if using). Stir, cover, and simmer for 20 minutes more, until the potatoes are fork-tender but not falling apart.
Step 6: Finish with Frozen Vegetables (5–7 minutes | Intensity: Low)
Stir in the frozen mixed vegetables and simmer uncovered for 5–7 minutes until heated through. Remove the bay leaves.
Step 7: Taste and Adjust (2 minutes)
Taste the soup and adjust: add salt if it tastes flat, a grind of pepper for heat, or a splash of Worcestershire for depth. If the broth is too thin, simmer uncovered for 5–10 minutes to reduce. If too thick, add a splash of broth.
Step 8: Rest and Serve (5 minutes)
Let the soup rest off the heat for 5 minutes — this allows the flavors to settle and the broth to thicken slightly. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.
