Spring vegetables are colorful, delicious and sweet. In this recipe, the soup is made with beef pre-cut from the grocery store, usually made for stews. Another great cut of beef to use in this soup is the thinly sliced, “sandwich” beef, referring that it can be used for Philly steak sandwiches. Because it is thinly sliced it cooks at a very short amount of time and is reminiscent of the Pho style, Vietnamese soup. This recipe uses the chunkier cut of beef, but feel free to mix it up. Use chicken, salmon, or just vegetables…Whatever your heart desires!