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
Scale
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.
