If you’re craving a comforting, soul-warming meal, there’s nothing quite like my mom’s Old-Fashioned Vegetable Beef Soup. This recipe combines tender beef, fresh vegetables, and a savory broth for a wholesome, hearty dish perfect for chilly days. Made with simple ingredients, this soup is a family classic that everyone will love.
Ingredients:
1 lb beef stew meat, cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (15 oz) diced tomatoes
2 large carrots, sliced
1 large potato, diced
1 cup green beans, trimmed and cut into 1-inch pieces
2 celery stalks, sliced
1 cup corn kernels (fresh, frozen, or canned)
1 cup peas (fresh or frozen)
1/2 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
Instructions:
Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Sear for 5-7 minutes, browning all sides. Remove the beef and set it aside.
Sauté the Vegetables: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until the onion becomes translucent.
Add Broth and Tomatoes: Return the beef to the pot. Add beef broth, diced tomatoes, carrots, celery, potato, green beans, corn, and peas.
Season and Simmer: Add thyme, basil, oregano, bay leaf, and more salt and pepper if desired. Stir, bring to a boil, then reduce the heat to low. Cover and let it simmer for 1-1.5 hours, until the beef is tender and the vegetables are cooked through.
Serve: Remove the bay leaf before serving. Ladle the soup into bowls, and serve with crusty bread for a complete meal.
Serving Tips:
Pair It with Bread: Serve this hearty vegetable beef soup with crusty bread, dinner rolls, or even garlic bread for a complete and satisfying meal. The bread is perfect for soaking up the rich broth.
Garnish for Extra Flavor: Add a sprinkle of fresh parsley, a dash of Parmesan cheese, or even a drizzle of olive oil to each bowl for an extra layer of flavor and color.
Serve with a Side Salad: A simple green salad can add a refreshing balance to the rich flavors of the soup.
Storage Tips:
Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Allow the soup to cool completely before transferring it to the fridge.
Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. Label with the date, and store it in the freezer for up to 3 months.
Reheating: For refrigerated leftovers, simply reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. If reheating from frozen, let the soup thaw in the refrigerator overnight, then warm it on the stovetop. You can also reheat it from frozen by simmering it over low heat, though this will take a bit longer.
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FAQs:
Can I use different types of meat for this soup?
Yes, you can use various cuts of beef, such as chuck roast or brisket, which become tender during the cooking process. Alternatively, you can also use ground beef for a different texture, or substitute with a leaner meat like turkey or chicken if you prefer.
What can I do if I don’t have beef broth?
If you don’t have beef broth on hand, you can use chicken broth or vegetable broth as a substitute. For a richer flavor, consider adding a splash of Worcestershire sauce or soy sauce to enhance the broth’s taste.
Is there a way to make this soup vegetarian?
Absolutely! To make a vegetarian version, replace the beef with plant-based protein like lentils or mushrooms, and use vegetable broth instead of beef broth. You can also add more vegetables or beans to boost the heartiness of the soup.
Can I make this soup in advance?
Yes, this soup is great for meal prep! You can make it a day or two in advance, as the flavors tend to deepen and improve after sitting. Just store it in the refrigerator in an airtight container and reheat when you’re ready to serve.
Conclusion:
Whether you’re feeding a crowd or preparing meals for the week, this Old-Fashioned Vegetable Beef Soup is the ultimate comfort food. With its rich flavors, tender meat, and hearty vegetables, it’s a timeless recipe that will bring warmth to any table.
📖 Recipe:
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My Mom’s Old-Fashioned Vegetable Beef Soup
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Enjoy a warm bowl of my mom’s Old-Fashioned Vegetable Beef Soup, a hearty and nourishing dish loaded with tender beef, fresh vegetables, and a savory broth. This comforting soup is perfect for chilly days, making it a family favorite that warms you from the inside out. Packed with wholesome ingredients, it’s easy to prepare and ideal for meal prep!
Ingredients
1 lb beef stew meat, cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (15 oz) diced tomatoes
2 large carrots, sliced
2 celery stalks, sliced
1 large potato, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh, frozen, or canned)
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper, then sear for 5-7 minutes until browned. Remove beef and set aside.
- In the same pot, add onion and garlic; sauté for 2-3 minutes until onion is translucent.
- Return beef to the pot and add beef broth, diced tomatoes, carrots, celery, potato, green beans, corn, and peas.
- Stir in thyme, basil, oregano, bay leaf, and adjust seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours until beef is tender.
- Remove bay leaf before serving. Ladle soup into bowls and serve hot.
Notes
Feel free to substitute with leftover roast beef or add any vegetables you have on hand.
This soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1-1.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving
