A comforting and flavorful soup featuring tender beef and a medley of vegetables, perfect for any occasion.
Heat the butter in a large pot over medium heat until melted.
Using unsalted butter allows you to control the salt level in the soup.
Add the beef and cook until browned on all sides.
Ensure the beef is dry before adding to the pot for better browning.
Stir in the onion and garlic, cooking until softened.
Chop the onion and garlic finely for even cooking.
Sprinkle the flour over the mixture and stir to coat evenly.
This step helps thicken the soup later.
Pour in the vegetable broth, Worcestershire sauce, and tomatoes. Bring to a boil.
Stir well to combine all ingredients.
Reduce the heat and simmer for 30 minutes.
Cover the pot partially to prevent too much evaporation.
Add the carrots, celery, potatoes, mushrooms, and poblano chile. Continue to simmer until vegetables are tender.
Cut the vegetables into uniform sizes for even cooking.
Stir in the fresh basil just before serving.
Adding basil at the end preserves its fresh flavor.
Serve the soup hot and enjoy.
Pair with crusty bread for a complete meal.
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