The Easy Way – The Dump and Go Method This is the no-fuss version – I got you, fam! If you can chop vegetables and open cans, you can make this soup. This can also go in an Instant Pot or even a Slow Cooker (ie, Crockpot, etc.) Add cubed beef, diced veggies, both cans of beans, diced tomatoes, tomato paste, and beef broth to a large pot. Stir in Land seasoning, ground fennel, and ground sage. Bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes until the beef is tender and the vegetables are soft. Add frozen mixed vegetables in the last 5-10 minutes. Taste, adjust salt and pepper, and serve. Prep time: 10 minutes Cook time: 35-45 minutes Total time: 45-55 minutes

Deep Flavor Way (Optional Sauté Method) (my preferred way) Same soup, deeper flavor. Takes an extra 10 minutes but worth it if you have the time. Heat a drizzle of oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then sear until browned on all sides. Remove and set aside. Add diced veggies to the pot. Sauté until softened, about 5 minutes. Add Land seasoning and stir until all the vegetables are covered in seasoning and it is fragrant, about 1 minute. Add ground fennel and sage. Continue stirring for about 30 more seconds. Stir in tomato paste and cook for 30-60 seconds to remove the raw edge. Add diced tomatoes, both cans of beans, beef broth, and the seared Bring to a boil, reduce heat to Cover and simmer for 30-45 minutes. Add in the last 5-10 minutes. Taste, adjust and and serve. Prep time: 15 minutes (chopping veggies, cubing Cook time: 45-55 minutes (10 min sauté 35-45 min simmer) Total time: 1 hour to 1 hour 10 minutes