There’s something undeniably nostalgic and comforting about a steaming bowl of Old Fashioned Vegetable Beef Soup. It’s a dish that transcends generations, evoking memories of cozy kitchens, the clinking of spoons, and the irresistible aroma of beef and vegetables simmering slowly on the stove. This soup isn’t just food; it’s a tradition.
I remember the first time I had this soup as a child at my grandmother’s farmhouse. The tender chunks of beef, colorful medley of vegetables, and rich tomato broth made it feel like a warm hug in a bowl. Inspired by that memory, I recreated the dish using classic ingredients with a few subtle upgrades to suit modern kitchens and busy lives. This hearty soup is wholesome, satisfying, and perfect for meal prep or serving to guests.
Whether you’re battling a winter cold or looking for a nutritious and delicious meal, this vegetable beef soup is guaranteed to warm your body and soul.
Looking for more satisfying meal ideas? You might also enjoy our flavorful Crockpot French Onion Soup, creamy Crockpot Tortellini Soup, or a family favorite like Cabbage Roll Soup. All are comforting, easy to prepare, and perfect for any time of year.
Why You’ll Love This Old Fashioned Vegetable Beef Soup
Ingredients You’ll Need
How to Make Old Fashioned Vegetable Beef Soup
Step 1: Sear the Beef
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add beef cubes in batches to avoid overcrowding. Brown each side for 2–3 minutes to develop a deep, flavorful crust. Transfer browned beef to a plate and set aside.
Step 2: Add Aromatics
In the same pot, add diced onions and cook for 3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Create the Broth Base
Return the beef to the pot. Stir in tomato paste to coat the meat and vegetables. Add diced tomatoes with juices, beef broth, thyme, basil, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour to tenderize the beef and allow the flavors to blend.
Step 4: Add the Vegetables
After the soup has simmered for an hour, add carrots, celery, potatoes, green beans, corn, and peas. Stir well, cover again, and cook for an additional 30–40 minutes until vegetables are fork-tender.
Step 5: Taste and Finish
Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley.
Tips for the Best Vegetable Beef Soup
Serving Suggestions
Serve this soup with:
Storage and Reheating
- Refrigerator: Store cooled soup in an airtight container for up to 5 days.
- Freezer: Place in freezer-safe containers for up to 3 months. Leave 1 inch of headroom to allow for expansion.
- Reheating: Thaw frozen soup overnight in the fridge. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until hot.
Frequently Asked Questions
Can I use ground beef instead of stew meat?
Yes, brown ground beef and drain excess fat before adding the remaining ingredients. The texture will differ slightly but it’s still delicious.
Can I make this in a slow cooker?
Absolutely! Sear the beef and sauté onions and garlic first. Then transfer all ingredients to a slow cooker and cook on low for 7–8 hours.
How can I thicken the broth?
Mash a few of the potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end of cooking.
What other vegetables can I use?
Zucchini, cabbage, parsnips, or turnips are great additions.
Final Thoughts
Old fashioned vegetable beef soup is more than just a meal — it’s a celebration of family, flavor, and the joy of cooking something from scratch. This recipe brings together simple ingredients in the most comforting way. Whether you’re cooking for a quiet evening or preparing a big batch to freeze, it’s a dish that satisfies every time.
For more heartwarming recipes like this, visit Mealova Recipes and discover meals that bring everyone to the table.
Old Fashioned Vegetable Beef Soup
Ingredients
Method
- Heat oil in a large pot. Brown beef in batches. Set aside.
- In the same pot, sauté onion until soft. Add garlic and cook 1 minute.
- Stir in tomato paste, tomatoes, broth, herbs, and bay leaf. Return beef. Bring to a boil.
- Reduce heat and simmer, covered, for 1 hour.
- Add carrots, celery, potatoes, green beans, corn, and peas. Simmer 30–40 minutes uncovered.
- Remove bay leaf. Season with salt and pepper. Serve hot, garnished with parsley.
Notes
- Make a double batch and freeze portions for quick future meals.
- For a richer broth, add a splash of Worcestershire sauce.
- This soup tastes even better the next day!
