I just made this old fashioned vegetable beef soup and let me tell you—it was like a warm hug in a bowl. The rich beefy broth, tender chunks of meat, and colorful veggies made it the ultimate comfort food. It reminded me of Sunday dinners at my grandma’s house. I didn’t have to do anything fancy, just simple ingredients cooked low and slow. Trust me, this one’s a keeper for any chilly evening.

Old Fashioned Vegetable Beef Soup Recipe

Ingredients

This soup works best when you use fresh, wholesome ingredients. Here’s what you’ll need and why each one counts:

1 pound stew beef (cut into bite-sized pieces) – I always use well-marbled beef for the best flavor and tenderness.
2 tablespoons olive oil – Helps sear the meat, locking in juices.
1 medium onion, diced – Adds sweetness and depth to the broth.
3 cloves garlic, minced – Fresh garlic boosts flavor more than jarred.
4 medium carrots, sliced – Adds natural sweetness and color.
3 celery stalks, sliced – Essential for a rich aromatic base.
4 medium potatoes, cubed – Use waxy potatoes for a creamy texture that holds its shape.
1 cup green beans, trimmed and chopped – Fresh is best for crunch, frozen works too.
1 cup corn kernels – I like using fresh corn in season or frozen for convenience.
1 can (15 oz) diced tomatoes – Adds acidity to balance the richness.
6 cups beef broth – Go for low-sodium and add salt to taste yourself.
1 tablespoon tomato paste – Deepens the broth with umami.
1 teaspoon dried thyme – Classic herb that works beautifully with beef.
1 teaspoon dried basil – Adds a sweet herbal note.
2 bay leaves – Infuses the broth with subtle earthy flavor.
Salt and pepper to taste – Always adjust to your liking!
½ cup frozen peas (optional) – Stir in at the end for color and sweetness.

Note: This recipe makes several servings, perfect for meal prepping or feeding a hungry crowd.

Variations

Want to switch things up or accommodate dietary needs? Here are some fun ideas:

Low-Carb Version – Replace potatoes with cauliflower or zucchini chunks.
Spicy Kick – Stir in chili flakes, a splash of hot sauce, or jalapeños.
Dairy-Free Add-ins – Drizzle with olive oil or serve with a crusty dairy-free bread.
Herb Swaps – Try rosemary, parsley, or fresh oregano for extra aroma.
Meat Options – Use leftover pot roast or shredded brisket for quicker prep.

Cooking Time

Here’s what to expect time-wise:

Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Equipment You’ll Need

These tools make cooking smoother:

Dutch oven or large stockpot – For even heat and long simmering.
Sharp chef’s knife – Cuts through beef and veggies with ease.
Cutting board – A roomy surface to prep all your ingredients.
Wooden spoon – Great for stirring without scratching the pot.
Ladle – Helps serve the soup cleanly and efficiently.

How to Make Old Fashioned Vegetable Beef Soup?

Follow these steps to bring this hearty soup to life in your kitchen.

1. Sear the Beef for Maximum Flavor

Start by heating the olive oil in your Dutch oven or large stockpot over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pan. Sear the beef until it’s browned on all sides. Transfer the beef to a plate and set it aside.

2. Sauté the Aromatics

Reduce the heat to medium and add the diced onions to the pot. Cook them until they’re translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

3. Add Vegetables and Build the Base

Toss in the carrots, celery, and potatoes. Stir well to coat them in the flavors from the pot. Next, return the beef to the pot and add the diced tomatoes, tomato paste, thyme, basil, and bay leaves. Pour in the beef broth and stir to combine everything.

4. Simmer to Perfection

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow the soup to simmer for about 1.5 hours, stirring occasionally. This slow cooking process ensures your beef turns tender, and the flavors meld beautifully.

5. Add the Tender Vegetables

About 20 minutes before the soup is done, stir in the green beans, corn, and peas. These vegetables cook quickly, so adding them later prevents them from becoming mushy.

6. Season and Serve

Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Ladle the soup into bowls, and enjoy it with some crusty bread or crackers for a complete meal.

Additional Tips for Making this Recipe Better

From my kitchen to yours—here are a few tricks I found helpful:

Let it rest: I found the flavor gets even better after sitting for 30 minutes off the heat.
Don’t rush the simmer: Low and slow brings out the best taste.
Cut veggies evenly: Helps everything cook at the same rate.
Use homemade broth if possible: It makes the soup even richer.
Freeze in portions: I use freezer-safe bags to save leftovers for quick lunches.

How to Serve Old Fashioned Vegetable Beef Soup?

Presentation can make a simple dish feel special. I like serving this soup in big bowls with a sprinkle of chopped parsley on top. A side of buttered crusty bread or a slice of cornbread pairs perfectly. You can also top it with a few shredded cheese sprinkles or serve it with a dollop of sour cream for a creamy twist.

Nutritional Information

This soup is hearty yet nutritious. Here’s what one bowl roughly contains:

Calories: Around 320
Protein: 22g
Carbohydrates: 28g
Fat: 15g

It’s satisfying without being too heavy—great for lunch or dinner.

Nutritions of Old Fashioned Vegetable Beef Soup

Make Ahead and Storage

Storing: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: This soup freezes really well. I divide it into portions and freeze for up to 3 months.
Reheating: Just thaw in the fridge overnight, then reheat on the stovetop over medium heat. Stir well to bring the flavors back to life.

Why You’ll Love This Recipe?

This soup is more than just tasty—it checks all the boxes! Here’s why I think you’ll love it:

Super Easy to Make – It’s a one-pot meal, and the steps are beginner-friendly.
Customizable – You can change the veggies or make it spicier without ruining the base.
Great for Meal Prep – It stores and freezes beautifully.
Nutritious and Filling – A wholesome balance of protein, carbs, and fiber.
Old-School Comfort – Brings back warm family memories with every spoonful.

Ash Tyrrell