If you’re longing for a comforting, hearty dish that tastes like a warm hug from your childhood, this Old-Fashioned Vegetable Beef Soup Recipe is exactly what you need. Packed with tender beef, vibrant fresh vegetables, and fragrant herbs, it’s a beautifully balanced bowl of wholesome goodness that simmers slowly to develop rich, deep flavors. Every spoonful brings together the perfect blend of savory beef and garden-fresh veggies, making it a timeless classic to enjoy any day of the year.
Ingredients You’ll Need
Getting the ingredients right is the key to making this Old-Fashioned Vegetable Beef Soup Recipe truly shine. Each component plays an essential role – from the hearty beef cubes that give the soup substance, to the colorful mix of vegetables that offer a delightful array of textures and bright, fresh flavors. The simple herbs tie everything together, creating a comforting and satisfying dish.
- 1 lb beef stew meat, cubed: Choose well-marbled meat for tenderness and flavor as it slowly simmers.
- 2 tablespoons olive oil: Used to sear the beef and build the base flavor of the soup.
- Salt and pepper, to taste: Enhance the natural flavors of the beef and vegetables.
- 1 large onion, diced: Adds sweetness and depth when sautéed.
- 3 cloves garlic, minced: Infuses the soup with a fragrant kick.
- 4 cups beef broth: The hearty liquid foundation giving the soup richness and warmth.
- 1 can (15 oz) diced tomatoes: Contributes acidity and vibrant color.
- 2 large carrots, sliced: Bring natural sweetness and a tender bite.
- 2 celery stalks, sliced: Provide a subtle crunch and earthy flavor.
- 1 large potato, diced: Adds creaminess and makes the soup filling.
- 1 cup green beans, trimmed and cut into 1-inch pieces: Offer freshness and a slightly crisp texture.
- 1 cup corn kernels (fresh, frozen, or canned): Introduce bursts of juicy sweetness.
- 1 cup peas (fresh or frozen): Lend a pop of color and delicate sweetness.
- 1 teaspoon dried thyme: Brings warmth and herbal brightness.
- 1/2 teaspoon dried basil: Adds a sweet, aromatic layer.
- 1/2 teaspoon dried oregano: Offers subtle earthy and peppery notes.
- 1 bay leaf: Infuses the broth with subtle savory depth during cooking.
How to Make Old-Fashioned Vegetable Beef Soup Recipe
Step 1: Sear the Beef
Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat generously with salt and pepper, then brown it in batches to avoid overcrowding. You want a beautiful caramelized crust on each cube, searing in those rich, meaty flavors. This step lays the foundation for a deeply flavorful soup.
Step 2: Sauté Onions and Garlic
After removing the browned beef, add the diced onion and minced garlic to the same pot. Sauté for 2 to 3 minutes, or until the onion turns translucent and smells sweet. This fragrant base enhances every layer of flavor in the soup.
Step 3: Combine Ingredients
Return the seared beef back to the pot with the sautéed aromatics. Pour in the beef broth and canned diced tomatoes, stirring gently. Next, add the sliced carrots, celery, diced potato, green beans, corn kernels, and peas. This vegetable medley creates a beautiful, colorful, and hearty texture.
Step 4: Season and Simmer
Sprinkle in the dried thyme, basil, oregano, and toss in the bay leaf. Give everything a good stir and taste to adjust salt and pepper as you prefer. Bring the pot to a rolling boil before lowering the heat to a gentle simmer. Cover the pot and cook for 1 to 1.5 hours, or until the beef is meltingly tender and the vegetables have softened just right.
Step 5: Final Touches and Serve
Remove the bay leaf before serving, and ladle the thick, aromatic soup into bowls. You’ll instantly notice the satisfying combination of tender beef with bite-sized vegetables, all swimming in a rich, herb-infused broth. It’s truly soul-satisfying!
How to Serve Old-Fashioned Vegetable Beef Soup Recipe
Garnishes
Adding fresh garnishes can elevate the presentation and flavor of your soup. A sprinkle of freshly chopped parsley or a few basil leaves brings a pop of color and fresh herbal notes that brighten the deep broth. For some creaminess, a dollop of sour cream or plain Greek yogurt works wonderfully and adds a silky contrast.
Side Dishes
Nothing beats pairing this Old-Fashioned Vegetable Beef Soup Recipe with warm, crusty bread or a soft baguette to soak up all the delicious juices. A simple green salad with a light vinaigrette can add refreshing contrast and crunch to your meal.
Creative Ways to Present
For a charming dinner party, serve the soup in individual mini cast iron pots or rustic bread bowls to wow your guests. You can also offer toppings like shredded cheddar, chopped green onions, or crispy fried onions on the side so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Old-Fashioned Vegetable Beef Soup to airtight containers and refrigerate. It will keep well for up to 3-4 days, allowing the flavors to meld even further. Always cool the soup before sealing containers to preserve freshness and safety.
Freezing
This soup freezes beautifully, making it perfect for meal prep or busy days. Store individual or family-sized portions in freezer-safe containers or heavy-duty ziplock bags. Label with the date and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If reheating from frozen, allow extra time to come up to temperature, and add a splash of broth or water if it has thickened too much. Avoid boiling to keep the beef tender and the vegetables intact.
FAQs
Can I use ground beef instead of stew meat?
Yes, you can substitute ground beef for stew meat if you prefer a quicker-cooking soup. Brown the ground beef in the first step and proceed with the recipe. Keep in mind that the texture will be different, but it will still be delicious and comforting.
Can I make this soup in a slow cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to your slow cooker. Set it on low for 6-8 hours or on high for 3-4 hours until the beef is tender and vegetables are cooked through.
What vegetables can I swap or add?
This recipe is very flexible. Feel free to add diced zucchini, chopped cabbage, or even swap corn and peas for lima beans or sweet potatoes. Just adjust cooking time if you add firmer vegetables to ensure they become tender.
Is this soup gluten-free?
Yes! As long as you use gluten-free beef broth and canned tomatoes without additives containing gluten, this Old-Fashioned Vegetable Beef Soup Recipe is naturally gluten-free.
How thick should the soup be?
The soup has a brothy consistency with hearty chunks of beef and vegetables. If you prefer it thicker, you can mash a few potatoes in the pot or simmer uncovered longer to reduce the liquid slightly.
Final Thoughts
There’s something truly special about a homemade bowl of the Old-Fashioned Vegetable Beef Soup Recipe that brings comfort and warmth with every bite. It’s a beautiful balance of rustic, wholesome ingredients and heartwarming flavors, perfect for any day you crave something nourishing and satisfying. Give this recipe a try—you might just find it becomes your new go-to for cozy meals with family and friends!
Print
Old-Fashioned Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Old-Fashioned Vegetable Beef Soup is a hearty and comforting meal packed with tender beef, fresh vegetables, and aromatic herbs simmered slowly to perfection. Ideal for chilly days, this classic soup combines nutritious ingredients with rich beef broth for a satisfying family dinner.
Ingredients
Beef and Oil
- 1 lb beef stew meat, cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 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)
Liquids and Seasonings
- 4 cups beef broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 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 stew meat with salt and pepper, then sear it in the hot oil for 5-7 minutes until browned on all sides. Remove the beef from the pot and set it aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add Ingredients: Return the browned beef to the pot. Pour in the beef broth and the can of diced tomatoes. Add the sliced carrots, celery, diced potato, trimmed green beans, corn kernels, and peas.
- Season and Simmer: Stir in the dried thyme, dried basil, dried oregano, and the bay leaf. Adjust salt and pepper to taste. Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and the flavors meld wonderfully.
- Finish and Serve: Remove the bay leaf from the soup. Ladle the hot soup into bowls and serve it immediately, perfect for warming up any day.
Notes
- For extra flavor, you can marinate the beef stew meat with a mixture of herbs and a splash of Worcestershire sauce before browning.
- Use fresh vegetables when possible for the best texture, but frozen or canned options work well too.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Feel free to add other vegetables like zucchini or cabbage for variety.
- If you prefer a thicker soup, mash some of the potatoes into the broth towards the end of cooking.
