If you are craving a hearty, comforting bowl that tastes like a warm hug on a chilly day, you cannot go wrong with Moms Old Fashioned Vegetable Beef Soup Recipe. This classic dish brings together tender chunks of beef, garden-fresh vegetables, and rich beef broth to create a symphony of flavors that instantly make you feel at home. Every spoonful is packed with wholesome goodness and nostalgia, reminding you of those cozy family dinners where time slows down, and good food brings everyone together. Whether you’re a seasoned cook or just starting out, this recipe is a gem that will quickly become part of your comfort food rotation.
Ingredients You’ll Need
The beauty of Moms Old Fashioned Vegetable Beef Soup Recipe lies in its simplicity. Each ingredient serves a purposeful role, whether it’s adding depth of flavor, heartiness, or vibrant color. Gathering these essentials means you’re halfway to a delicious, soul-warming meal.
- 1½ pounds beef stew meat or chuck roast: Choose well-marbled meat for tender, flavorful chunks that melt in your mouth.
- 1 tablespoon olive oil: Helps brown the beef evenly, building a rich base for the soup.
- 1 medium onion (diced): Adds a subtle sweetness and savory aroma as it softens.
- 3 cloves garlic (minced): For that extra punch of warmth and depth.
- 4 cups beef broth: The backbone of the soup, infusing it with meaty richness.
- 2 cups water: Balances the broth and ensures just the right consistency.
- 1 (14.5 oz) can diced tomatoes (with juice): Brightens the soup with acidity and a hint of sweetness.
- 3 carrots (sliced): Adds color, natural sweetness, and satisfying bite.
- 2 celery stalks (sliced): Brings a fresh, crisp flavor to the mix.
- 2 potatoes (peeled and diced): For hearty texture that soaks up the flavors beautifully.
- 1 cup green beans (cut into 1-inch pieces): Introduces a vibrant veggie crunch late in cooking.
- 1 cup corn kernels (fresh, canned, or frozen): Sweet bursts that complement the savory broth perfectly.
- 1 cup peas (frozen or fresh): Adds a pop of green and subtle sweetness.
- 1 teaspoon dried thyme: Infuses a gentle earthiness throughout the soup.
- 1 bay leaf: Imparts a distinctive, warm flavor that makes the broth luscious.
- ½ teaspoon salt: Enhances all the natural flavors in the soup.
- ½ teaspoon black pepper: Adds just the right amount of mild heat.
- Chopped parsley for garnish (optional): Freshens the soup with a bright herbal note.
How to Make Moms Old Fashioned Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to crowd the pan. Brown the meat on all sides, which should take about 5 to 7 minutes total. This step is key for developing those deep, savory flavors that form the backbone of the soup. Once browned, remove the beef and set it aside while you prepare the aromatics.
Step 2: Cook the Onions and Garlic
Into the same pot, add the diced onion and sauté for 3 to 4 minutes until it’s softened and translucent. This transformation releases the natural sweetness hidden inside the onion. Stir in the minced garlic and cook for about 30 seconds until fragrant—be careful not to burn it, as garlic can turn bitter quickly. This fragrant base layers incredible flavor under your soup.
Step 3: Simmer the Broth and Beef
Return the browned beef to the pot, then pour in the beef broth, water, and diced tomatoes along with the juice. Add the dried thyme, bay leaf, salt, and black pepper. Bring everything to a rolling boil before reducing the heat to low, and cover the pot. Let the soup simmer gently for one full hour. This slow cooking tenderizes the beef and allows all the flavors to mingle and deepen wonderfully.
Step 4: Add the Root Vegetables
After the hour-long simmer, add your carrots, celery, and diced potatoes to the pot. These vegetables need longer to soften, contributing hearty texture and sweetness to complement the beef. Continue to simmer, uncovered, for another 25 to 30 minutes until the vegetables are truly tender but not mushy.
Step 5: Stir in the Last Vegetables
Finally, toss in the green beans, corn, and peas. These cook quickly, so give the soup an extra 10 minutes of simmering to warm them through while preserving their vibrant colors and fresh tastes. Remove the bay leaf before serving, and taste the soup, adjusting salt or pepper as needed to suit your palate.
How to Serve Moms Old Fashioned Vegetable Beef Soup Recipe
Garnishes
A little fresh chopped parsley sprinkled over the top adds a pop of color and a fresh, herbal brightness that elevates the rustic flavors beautifully. If you like, a sprinkle of grated Parmesan or a dash of cracked black pepper can add another layer of flavor. These simple touches make the soup feel extra special without any fuss.
Side Dishes
This soup shines alongside warm, crusty bread or buttery crackers that you can dunk into the rich broth. A simple green salad with a light vinaigrette balances the heartiness of the soup perfectly for a wholesome meal. If you want something indulgent, a grilled cheese sandwich is a classic companion that makes an unbeatable comfort food combo.
Creative Ways to Present
Serve the soup in rustic bowls with a small sprig of parsley on top for a homestyle look. For gatherings, ladle the soup into hollowed-out bread bowls to impress your guests and add an edible sidekick to the meal. For a charming twist, garnish with thinly sliced green onions or a dollop of sour cream to add creaminess and a fresh bite.
Make Ahead and Storage
Storing Leftovers
Moms Old Fashioned Vegetable Beef Soup Recipe actually tastes even better the next day because all the flavors have had time to blend together beautifully. Store leftovers in airtight containers in the refrigerator for up to 3 days. When you reheat, give it a good stir to bring everything back to life.
Freezing
This soup freezes like a dream. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It will keep well for up to 3 months, making it perfect for meal prep or busy days when you need a comforting meal fast. Just thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen it up if it thickened in the fridge. Microwave reheating works too—just cover and heat in short intervals with stirring to ensure even warmth and preserve texture.
FAQs
Can I use ground beef instead of stew meat?
Absolutely! Ground beef can be a convenient shortcut and still delivers great flavor. Brown it with the onions and garlic, then proceed with the rest of the recipe. The texture will be different but still delicious.
Is this soup gluten-free?
Yes, Moms Old Fashioned Vegetable Beef Soup Recipe is naturally gluten-free as long as your beef broth is certified gluten-free. Always check labels if you have sensitivities or allergies.
Can I make this recipe in a slow cooker?
Definitely! Brown the beef first, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for 4 hours, adding the quick-cooking vegetables like green beans, corn, and peas during the last 30 minutes.
What can I substitute if I don’t have fresh vegetables?
Canned or frozen veggies work wonderfully in this soup. Just adjust cooking times—frozen vegetables go in toward the end, while canned vegetables should be added near the end and warmed through gently to avoid overcooking.
How can I make this soup more filling?
Boost the heartiness by adding a cup of cooked barley or small pasta shapes when you add the root vegetables. These add fiber and substance, turning the soup into an even more satisfying meal.
Final Thoughts
There is something truly magical about Moms Old Fashioned Vegetable Beef Soup Recipe that feels like family in a bowl. Its simple ingredients, rich flavors, and cozy texture make it a perfect meal to gather around any time of the year. Once you try it, I promise it will become one of your go-to comfort foods, ready to warm your heart and satisfy your cravings on any day you need a little homemade love.
Print
Moms Old Fashioned Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Mom’s Old Fashioned Vegetable Beef Soup is a hearty and comforting American classic. Tender chunks of beef are slow-simmered with a medley of fresh vegetables in a savory beef broth, creating a wholesome, nostalgic meal perfect for cold weather. This nutritious soup combines rich flavors with simple ingredients to deliver a satisfying experience that only gets better the next day.
Ingredients
Beef and Base
- 1½ pounds beef stew meat or chuck roast (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 2 potatoes (peeled and diced)
- 1 cup green beans (cut into 1-inch pieces)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (frozen or fresh)
Garnish
- Chopped parsley (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, browning on all sides for about 5–7 minutes total. Remove the browned beef and set aside to prevent overcrowding the pot and ensure proper searing.
- Sauté Aromatics: In the same pot, add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add Liquids and Seasonings: Return the browned beef to the pot. Pour in beef broth, water, and the canned diced tomatoes with their juice. Stir in dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce heat to low, cover the pot, and let it simmer for 1 hour to tenderize the beef and allow flavors to meld.
- Add Root Vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Continue simmering for 25–30 minutes, or until these vegetables become tender but not mushy.
- Add Remaining Vegetables: Stir in the green beans, corn kernels, and peas. Cook uncovered for another 10 minutes, ensuring these vegetables retain a slight bite and freshness.
- Finish and Serve: Remove the bay leaf from the soup. Taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot. Pair with crusty bread or crackers for a complete meal.
Notes
- This soup tastes even better the next day as the flavors further develop.
- To save time, use leftover roast or ground beef instead of fresh stew meat.
- Freezes well for up to 3 months; thaw and reheat gently before serving.
- Serve with crusty bread or crackers for a satisfying accompaniment.
