There’s nothing quite like a steaming bowl of Old-Fashioned Vegetable Beef Soup to make you feel cozy and cared for. This recipe is packed with tender beef, colorful vegetables, and a rich, savory broth. It’s the kind of meal that reminds me of family dinners and chilly nights, and it’s easy enough for anyone to make at home.
Quick Facts
- Prep Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 20 minutes
- Serving Size: 8 bowls
Why You’ll Love This Recipe
- Comfort in a Bowl: Hearty beef and veggies make this soup super satisfying.
- Nutritious: Loaded with protein, fiber, and vitamins from all the fresh veggies.
- Budget-Friendly: Uses simple, affordable ingredients.
- Great for Leftovers: Tastes even better the next day!
Ingredients
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 (15 oz) can diced tomatoes, undrained
- 6 cups beef broth
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Step-by-Step Instructions
1. Brown the Beef
Heat olive oil in a large soup pot over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
2. Sauté the Aromatics
In the same pot, add the onion and garlic. Cook for 2-3 minutes until the onion is soft and fragrant.
3. Build the Soup Base
Return the beef to the pot. Add carrots, celery, potatoes, diced tomatoes (with juice), beef broth, thyme, basil, and bay leaves. Stir well.
4. Simmer
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1½ hours, or until the beef is tender.
5. Add the Veggies
Stir in green beans, corn, and peas. Simmer for another 20-30 minutes, or until all the vegetables are soft.
6. Finish and Serve
Remove bay leaves. Taste and season with salt and black pepper as needed. Sprinkle with fresh parsley before serving.
Serving Suggestions
- Serve with warm crusty bread or homemade biscuits.
- Top with grated parmesan cheese or a sprinkle of fresh herbs.
- Pair with a simple green salad for a complete meal.
Tips for Customization
- Add More Veggies: Try adding zucchini, cabbage, or sweet potatoes.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Low-Carb Option: Skip the potatoes and add extra green beans or cauliflower.
- Slow Cooker Friendly: Brown the beef and sauté onions, then add everything to a slow cooker and cook on low for 6-8 hours.
Nutritional Information (Per Serving)
- Calories: ~290
- Protein: 22g
- Carbs: 28g
- Fat: 10g
- Fiber: 5g
- Vitamin A: 110% DV
- Iron: 18% DV
(Nutrition may vary depending on ingredients and portion sizes.)
Frequently Asked Questions
Can I use ground beef instead of stew meat?
Yes! Brown ground beef, drain the fat, and continue with the recipe.
How do I store leftovers?
Cool the soup and store in an airtight container in the fridge for up to 4 days. It freezes well for up to 3 months.
Can I make this soup vegetarian?
Absolutely! Omit the beef, use vegetable broth, and add extra beans or lentils for protein.
What’s the best cut of beef for this soup?
Chuck roast or stew meat works best because it becomes tender after simmering.
Can I use canned veggies?
Yes, just add them at the end since they’re already cooked.
Final Thoughts
Old-Fashioned Vegetable Beef Soup is the kind of meal that brings everyone to the table. It’s nourishing, filling, and full of flavor. Whether you’re making it for a family dinner or meal prepping for the week, this soup is sure to warm you from the inside out. Give it a try and enjoy a taste of classic comfort!
