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