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Old Fashioned Vegetable Beef Soup Recipe
Ash Tyrrell

Old Fashioned Vegetable Beef Soup Recipe

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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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. 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. 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. 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. 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. 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.

Notes

  • 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.