Thawing note & patty prep: If patties are stuck together, run the sealed package under cold water for 1–2 minutes to separate. Keep them frozen enough to handle and pat them dry with paper towels — moisture prevents a good sear. Searing frozen patties straight from frozen is possible but patting dry removes ice glaze so you can brown them properly.

Break the patties into bite-sized pieces: Using a chef's knife, chop each partially-thawed patty into 1-inch pieces. This increases surface area so more browning occurs, improving the soup's meaty flavor and creating savory fond (brown bits) on the pan that will flavor the broth.

Brown the beef: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tablespoon olive oil. When shimmering, add half the chopped beef in a single layer and let it sit without stirring for 2–3 minutes to develop a deep brown crust (Maillard reaction). Stir and continue until nicely browned, then transfer to a bowl. Repeat with remaining beef. Browning concentrates flavor; don’t crowd the pan or you’ll steam the meat instead.

Sauté aromatics: Reduce heat to medium, add remaining 2 tablespoons olive oil and the butter. When foam subsides, add the diced onion and a pinch of salt. Sauté 6–8 minutes until the onion is soft and beginning to caramelize — this builds sweetness. Add the minced garlic in the last 30–60 seconds and stir; garlic burns quickly and will taste bitter if cooked too long.

Toast the spices: Add the smoked paprika and dried thyme to the aromatics and cook 30 seconds while stirring — toasting spices in fat blooms their essential oils and intensifies aroma and flavor.

Make a roux to thicken: Sprinkle the flour over the aromatics and cook, stirring constantly, 1–2 minutes until the raw flour smell is gone and it turns pale golden. Cooking the flour removes the raw, chalky flavor and yields a silky texture in the finished broth.

Deglaze and build the broth: Slowly add 1 cup of the beef broth while whisking vigorously to dissolve the roux into a smooth slurry (prevents lumps). Once smooth, add the remaining 5 cups of broth, the bay leaves, Worcestershire sauce, and the browned beef with any accumulated juices. Bring to a gentle simmer. The fond will dissolve and enrich the broth — scraping the pan with a wooden spoon releases that concentrated flavor.

Simmer to marry flavors: Reduce heat to low and simmer uncovered 12–15 minutes. This gives the flour time to thicken the broth and allows beef flavors to infuse the soup. Taste and adjust seasoning now — low-sodium broth will need salt to bring the flavors forward.

Add the vegetables in stages for ideal texture: Add the frozen broccoli first and simmer 6–8 minutes until just tender — broccoli can go from perfect to mush quickly, so start checking early. Add the drained canned mixed vegetables in the last 3–4 minutes just to heat through; canned veg are pre-cooked and only need warming so they retain texture.

Purée a portion (optional) for body: For a creamier, restaurant-like texture, carefully ladle 2 cups of soup (broth, some beef and veg) into a blender, purée until smooth, then stir back into the pot. This thickens the soup naturally while preserving chunks of beef and broccoli—do not blend hot soup without venting; remove the center cap or chill slightly to avoid pressure build-up.

Finish and brighten: Remove bay leaves. Stir in the lemon juice and 1 tablespoon chopped parsley to brighten and balance the rich, savory base. Adjust salt and pepper to taste — acidity will highlight missing flavors, so add incrementally.

Rest and serve: Let the soup rest off heat 5 minutes so flavors settle. Serve in warmed bowls, garnish with remaining parsley and an optional drizzle of good olive oil or a grind of black pepper. Resting helps flavors finish melding and tempers the heat for eating.