old fashioned beef vegetable soup recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best old fashioned beef vegetable soup recipe

I have been making this old fashioned beef vegetable soup for years and it is one of those recipes that just never gets old. It is the kind of meal that fills the house with a wonderful smell and makes everyone come running to the kitchen. My kids love it because it is hearty and satisfying, and I love it because it is packed with vegetables and lean beef so I know they are getting a good, healthy dinner. It is perfect for a busy weeknight or a lazy Sunday, and it always tastes even better the next day.

This soup is loaded with carrots, celery, potatoes, and tomatoes, all simmered with tender chunks of beef in a savory broth. It is a complete meal in a bowl, giving you protein, fiber, and vitamins from all those veggies. I often make a big pot on the weekend so we have leftovers for lunch, and it is always a hit. There is nothing complicated about it, just simple, honest food that makes everyone happy.

Old Fashioned Beef Vegetable Soup

4.6 from 688 votes

A classic, hearty soup made with tender beef and a medley of fresh vegetables. This recipe is simple to make and perfect for a comforting family meal.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
6 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

For the Vegetables

3 large carrots, peeled and sliced
3 celery stalks, sliced
2 medium potatoes, peeled and cubed
1 cup frozen green beans
1 cup frozen corn
1/2 cup frozen peas

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium high heat. Add the beef cubes in a single layer and brown on all sides, about 5 minutes. Work in batches if needed to avoid crowding the pot.
2Remove the beef from the pot and set aside. Add the diced onion to the pot and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 more minute.
3Return the beef to the pot. Pour in the beef broth and diced tomatoes. Add the bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4After 1 hour, add the carrots, celery, and potatoes. Cover and simmer for another 20 minutes, or until the vegetables are tender.
5Stir in the frozen green beans, corn, and peas. Cook for 5 more minutes until heated through. Remove the bay leaves before serving.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 950mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a richer flavor, you can brown the beef in batches and deglaze the pot with a splash of red wine before adding the broth. This soup freezes well for up to 3 months.

Watch Video Of How Old Fashioned Beef Vegetable Soup Works

This old fashioned beef vegetable soup is a staple in my kitchen because it is so reliable and always a crowd pleaser. It works perfectly for family dinners, potlucks, or even a quiet night in. I hope you give it a try and see how easy and delicious a homemade soup can be.

❓ Frequently Asked Questions About Old Fashioned Beef Vegetable Soup

1. Can I use a different cut of beef?

Yes, you can use chuck roast or bottom round. Just cut it into cubes and brown it well for the best flavor.

2. Can I make this soup in a slow cooker?

Absolutely. Brown the beef and onions on the stove first, then transfer everything except the frozen vegetables to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the frozen vegetables in the last 30 minutes.

3. How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better as it sits.

4. Can I freeze this soup?

Yes, this soup freezes very well. Let it cool completely, then transfer it to freezer safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

5. What can I serve with this soup?

A crusty loaf of bread or some warm dinner rolls are perfect for dipping. A simple green salad on the side also makes a great meal.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts