Old-Fashioned Vegetable Beef Soup

This Old-Fashioned Vegetable Beef Soup is a hearty and wholesome one-pot meal, perfect for chilly evenings or any time you crave deeply satisfying comfort food. It’s a simple yet incredibly flavorful recipe that brings together tender beef and a medley of fresh vegetables, making it a go-to for busy weeknights and family gatherings alike.

Key Ingredients for Old-Fashioned Vegetable Beef Soup

• 2 tablespoons olive oil
• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 1 large yellow onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup diced potatoes (Yukon Gold or Russet work well)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish (optional)

How to Make Old-Fashioned Vegetable Beef Soup

This Old-Fashioned Vegetable Beef Soup is remarkably easy to make, proving that classic comfort food doesn’t need to be complicated. It’s a delightful one-pot wonder that delivers incredible flavor with minimal effort, boasting tender chunks of beef and a garden’s worth of vegetables in a rich, savory broth. This satisfying soup comes together in approximately 1 hour and 30 minutes of total time, with about 20 minutes of active preparation.

Step-by-Step Instructions

1. Sear the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef stew meat in a single layer, working in batches if necessary to avoid overcrowding the pot. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Remove the browned beef from the pot and set aside.
2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Deglaze and Add Liquids: Pour in about half a cup of the beef broth and scrape up any browned bits from the bottom of the pot. This step is key to unlocking deep flavor! Return the seared beef to the pot.
4. Simmer the Soup: Add the remaining beef broth, diced tomatoes (undrained), diced potatoes, dried thyme, and dried rosemary to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the beef is tender. Stir occasionally.
5. Add Frozen Vegetables: Stir in the frozen peas and frozen corn. Continue to simmer, uncovered, for another 10-15 minutes, or until the peas and corn are heated through and tender.
6. Season and Serve: Season the soup generously with salt and freshly ground black pepper to taste. Ladle the Old-Fashioned Vegetable Beef Soup into bowls. Garnish with fresh parsley, if desired, before serving hot.

Why You’ll Love This Old-Fashioned Vegetable Beef Soup

You’ll absolutely adore this Old-Fashioned Vegetable Beef Soup for its deep, comforting embrace and the sheer wholesomeness it offers. Imagine tender, fall-apart beef nestled amongst a vibrant medley of perfectly cooked vegetables—carrots, celery, potatoes, peas, and corn—all swimming in a rich, savory broth seasoned with classic herbs like thyme and rosemary. This soup is incredibly satisfying and feels like a warm hug in a bowl, a welcome departure from lighter, less substantial meals.

Making this at home is also a fantastic way to save money compared to buying pre-made soups or eating out; the cost-effectiveness of using humble pantry staples and fresh produce is undeniable. Plus, the ability to customize it with your favorite vegetables or spices means you can truly make it your own. If you’re looking for a fuss-free yet incredibly flavorful dish that feels like it came straight from your grandmother’s kitchen, this Old-Fashioned Vegetable Beef Soup is your answer. Give it a try today and experience the delicious simplicity for yourself!

Storing and Reheating Tips

This Old-Fashioned Vegetable Beef Soup stores beautifully, making it an excellent candidate for meal prep.

• Refrigeration: Once cooled, transfer the soup to airtight containers. It will stay fresh in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, allow the soup to cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Remember to leave a little headspace in containers for expansion.
• Reheating: To reheat refrigerated soup, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between. For frozen soup, it’s best to thaw it overnight in the refrigerator before reheating on the stovetop or in the microwave. You may need to add a splash more broth or water to thin it out during reheating if it has become too thick. Be sure to reheat thoroughly to an internal temperature of 165°F (74°C).

Final Thoughts

This Old-Fashioned Vegetable Beef Soup is the epitome of comforting, home-cooked goodness that’s both nourishing and delicious. It’s a joy to create and even more of a pleasure to eat, so don’t hesitate to bring this classic into your kitchen. Enjoy every hearty spoonful!

Old-Fashioned Vegetable Beef Soup

An Old-Fashioned Vegetable Beef Soup that is a hearty and wholesome one-pot meal, perfect for chilly evenings or any time you crave deeply satisfying comfort food. It’s a simple yet incredibly flavorful recipe that brings together tender beef and a medley of fresh vegetables, making it a go-to for busy weeknights and family gatherings alike.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

0 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1.5 pounds beef stew meat cut into 1-inch cubes
• 1 large yellow onion chopped
• 3 carrots peeled and chopped
• 3 stalks celery chopped
• 4 cloves garlic minced
• 8 cups beef broth
• 1 (14.5 ounce) can diced tomatoes undrained
• 1 cup diced potatoes Yukon Gold or Russet work well
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• to taste salt
• to taste freshly ground black pepper
• 2 tablespoons fresh parsley chopped, for garnish (optional)

Equipment

• Dutch oven or heavy-bottomed pot

Method

 

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef stew meat in a single layer, working in batches if necessary to avoid overcrowding the pot. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Remove the browned beef from the pot and set aside.
   2 tablespoons olive oil, 1.5 pounds beef stew meat
2. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   1 large yellow onion, 3 carrots, 3 stalks celery, 4 cloves garlic
3. Pour in about half a cup of the beef broth and scrape up any browned bits from the bottom of the pot. This step is key to unlocking deep flavor! Return the seared beef to the pot.
   8 cups beef broth, 1.5 pounds beef stew meat
4. Add the remaining beef broth, diced tomatoes (undrained), diced potatoes, dried thyme, and dried rosemary to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the beef is tender. Stir occasionally.
   8 cups beef broth, 1 (14.5 ounce) can diced tomatoes, 1 cup diced potatoes, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
5. Stir in the frozen peas and frozen corn. Continue to simmer, uncovered, for another 10-15 minutes, or until the peas and corn are heated through and tender.
   1 cup frozen peas, 1 cup frozen corn
6. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the Old-Fashioned Vegetable Beef Soup into bowls. Garnish with fresh parsley, if desired, before serving hot.
   to taste salt, to taste freshly ground black pepper, 2 tablespoons fresh parsley

Notes

This soup stores beautifully. Refrigerate leftovers in airtight containers for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave, thinning with broth or water if needed.