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.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

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

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
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
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
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
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
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.