Add onion and garlic to the pot. Cook for 2–3 minutes until fragrant.

Add base vegetables:

Stir in carrots, celery, and potatoes. Cook for about 5 minutes.

Add broth and seasonings:

Pour in beef broth, diced tomatoes, and tomato paste.

Add basil, oregano, bay leaf, salt, and pepper. Stir well.

Simmer:

Bring to a boil, then reduce heat to low. Simmer covered for 30–40 minutes (longer if using stew beef, until tender).

Add frozen vegetables:

Stir in frozen veggies and cook for another 5–10 minutes, until heated through.

Taste and finish:

Adjust seasoning with salt, pepper, and optional Worcestershire or lemon.

Serve hot, with crusty bread or crackers.

📝 Tips & Variations:
Low-carb/keto: Skip potatoes and use more low-carb vegetables like zucchini or cabbage.

Slow cooker: Brown beef and onion, then add all ingredients to slow cooker. Cook on LOW 6–8 hours or HIGH 3–4.

Leftovers: Soup tastes even better the next day!