Then bring about 1.5 liters of water to a boil.
​Add the beef pieces and cook over medium heat until the meat is tender. (Remove any excess impurities or foam that rise to the top for a clear broth). Boiled min.40 minutes to get the broth and tender beef.

While the beef is simmering, minced the garlic. Then heat 1 tablespoon of cooking oil in a separate small pan over medium heat.
Sauté the minced garlic briefly until it turns golden brown and aromatic (be careful not to burn it).

Prepare the vegetables. Sliced it.

Pour the sautéed garlic (along with the oil) directly into the pot of boiling beef broth. Add the carrots into the pot first, as they take longer to cook. Simmer until they begin to soften. Next, add the potatoes and baby green beans. Cook for another 3–5 minutes until all the vegetables are tender.

Add the sugar, mushroom broth powder, and salt into the soup.
Stir well to dissolve the seasonings.
Taste the broth and adjust the seasoning if needed.

Turn off the heat, ladle the hot beef and vegetable soup into a serving bowl, and enjoy.