•1 tsp dried thyme
•Salt and pepper, to taste
Instructions:
1.Prepare the Beef:
•In a large pot or Dutch oven, sear the beef on all sides over medium-high heat until browned. This adds flavor.
2.Build the Broth:
•Add the beef broth, bay leaves, garlic, thyme, and onion to the pot. Bring to a boil, then reduce to a simmer.
•Cover and simmer the beef for about 1.5–2 hours, or until tender.
3.Add Vegetables:
•Add carrots, celery, cabbage, and corn. If you’re using potatoes, add them too.
•Simmer for another 30–40 minutes, or until the vegetables are tender.
4.Season to Taste:
•Remove bay leaves. Season with salt and pepper to taste.
5.Serve:
•Ladle the soup into bowls, ensuring each serving gets a mix of beef, broth, and vegetables. Serve hot with crusty bread or tortillas.
Let me know if you’d like any adjustments!
