Chicken, beef and vegetable soup

Oh my goodness, soup season really is upon us, and I couldn't be more thrilled! There's nothing quite like a warm, hearty bowl of homemade soup on a chilly day. My go-to recipe for ultimate comfort is definitely this chicken and beef vegetable soup. It’s packed with so much flavor, and honestly, combining both chicken and beef just takes it to another level! Many of you might wonder, "Can you really mix chicken and beef broth in vegetable soup?" And my answer is a resounding YES! Not only can you, but you absolutely should! I find that using a blend of both chicken and beef bone broth creates a depth of flavor that a single broth just can't achieve on its own. The chicken broth adds a lighter, savory base, while the beef broth brings in a richer, more robust undertone. Together, they create a beautifully balanced, incredibly satisfying broth that enhances all the other ingredients. You get the best of both worlds! Making this soup is simpler than you might think. I usually start by browning both my beef and chicken in a large pot or Dutch oven. This step is crucial for developing deep flavors. Once browned, I remove the meat and then sauté my onion and celery until softened. Don't forget to scrape up all those delicious browned bits from the bottom of the pot – that's pure flavor! Then, I toss in the garlic for a minute until fragrant. Next come the diced tomatoes and tomato paste, which add a lovely acidity and richness, along with a generous sprinkle of Italian seasoning. After that, it's time to bring everything together. I return the meats to the pot, pour in the bone broth blend, and then add my potatoes. I let it simmer for a good while, usually until the potatoes are tender and the flavors have had a chance to meld. Right towards the end, I stir in the frozen peas, carrots, and green beans. This way, they cook through but still retain a bit of their texture and vibrant color. The key is to let it simmer long enough for all the ingredients to get acquainted and for the broth to become truly flavorful. Want to make it your own? Feel free to experiment with other vegetables like corn, zucchini, or even a handful of spinach at the very end. A pinch of red pepper flakes can add a nice little kick if you like some heat. And for an extra touch of richness, a spoonful of butter or a swirl of cream just before serving can be heavenly. This soup isn't just a meal; it's a warm hug in a bowl, perfect for sharing with loved ones or enjoying by yourself with a crusty piece of bread. It saves well too, often tasting even better the next day as the flavors deepen. I hope you try it and love it as much as I do!