Hearty Old Fashioned Vegetable Beef Soup Recipe

Old Fashioned Vegetable Beef Soup. Ah, the very name conjures images of cozy kitchens, simmering pots, and the undeniable aroma of pure comfort. It’s more than just a meal; it’s a culinary embrace, a warm hug in a bowl that transcends generations. For centuries, across countless cultures, the humble soup has been a staple, offering sustenance and solace, and this particular rendition stands as a testament to timeless home cooking. My own grandmother used to say a good soup could cure almost anything, and I heartily agree when it comes to this wholesome classic.

What makes this dish so universally adored? I believe it’s the magical combination of tender, slow-simmered beef, bursting with savory flavor, and a colorful medley of garden-fresh vegetables, all swimming in a rich, aromatic broth. Each spoonful of Old Fashioned Vegetable Beef Soup delivers a perfect balance of textures and tastes, making it incredibly satisfying and wonderfully wholesome. It’s the kind of hearty dish that nourishes both body and soul, perfect for gathering family around the table or simply enjoying a quiet, comforting moment. Whether you’re seeking solace on a chilly evening or simply craving a taste of nostalgia, this recipe promises to deliver warmth and deliciousness in every spoonful.

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch pieces (I always look for chuck roast or beef round, as they become wonderfully tender with slow simmering. If you’re feeling adventurous, a mix of cuts can add depth!)
• 2 tablespoons olive oil (or your preferred cooking oil, something with a high smoke point is great for browning the beef).
• 1 large yellow onion, chopped (the foundation of so much flavor, don’t skimp on the onion!)
• 3 carrots, peeled and sliced into 1/2-inch rounds (or diced, depending on your preference for chunkiness. I love the vibrant color and sweetness they add).
• 3 celery stalks, sliced into 1/2-inch pieces (classic mirepoix component, bringing a subtle earthy crunch).
• 2 cloves garlic, minced (fresh garlic truly makes a difference here, it adds a pungent warmth).
• 1 (28-ounce) can crushed tomatoes (these break down beautifully and provide a rich, slightly acidic base).
• 1 (14.5-ounce) can diced tomatoes, undrained (for texture and another layer of tomato flavor).
• 8 cups beef broth (or beef stock, ideally a good quality one that isn’t overly salty, as we’ll be seasoning later). This is about two standard cartons.
• 1 cup water (sometimes I use a little more broth if I have it, but water is perfectly fine to thin it out a bit).
• 2 bay leaves (these are essential for that classic “Old Fashioned” aroma and taste, remember to remove them before serving!).
• 1 teaspoon dried thyme (or a sprig of fresh thyme, tied with kitchen twine, if you have it. Thyme pairs wonderfully with beef).
• 1 teaspoon dried oregano (another herb that just screams comfort food).
• 1 teaspoon salt (or to taste; I always recommend starting with less and adding more later after simmering).
• 1/2 teaspoon black pepper (freshly ground is always best for a more robust flavor).
• 2 cups diced potatoes (I usually go for Russets or Yukon Golds, peeled, cut into 1/2-inch cubes. They break down slightly and thicken the soup beautifully).
• 1 cup frozen mixed vegetables (peas, corn, green beans – this is where you can truly customize. Sometimes I add more of one if I have it on hand).
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces (optional, but I love the fresh snap they provide towards the end).
• 2 tablespoons fresh parsley, chopped (for garnish, adds freshness and a pop of color, don’t skip it if you can help it!).

Prepping Our Ingredients for Success:

Before we even think about turning on the stove, a little bit of mise en place – or “everything in its place” – makes the entire cooking process smooth and enjoyable. Trust me, you don’t want to be scrambling to chop an onion while your beef is browning! This is especially true for a hearty soup like our “Old Fashioned Vegetable Beef Soup,” where layering flavors is key and timing can make a big difference.

1. Prepare the Beef: If your beef stew meat isn’t already cut into uniform 1-inch pieces, now is the time to do so. Aim for consistency in size; this ensures that all the pieces cook evenly and become wonderfully tender at the same rate. Pat the beef dry thoroughly with paper towels. This step is crucial for achieving a good sear, as moisture on the surface will steam the meat instead of browning it. Set aside in a bowl.
2. Chop the Aromatics: Peel and chop your large yellow onion. Dice it into roughly 1/2-inch pieces. Then, peel and slice your carrots into 1/2-inch rounds or dice them. Slice the celery stalks into similar 1/2-inch pieces. Finally, mince your garlic cloves. Keep these three (onion, carrots, celery) together in one bowl as they often go into the pot at the same time. The minced garlic can be kept separately, as it often goes in a little later to prevent burning.
3. Measure Liquids and Canned Goods: Open your cans of crushed and diced tomatoes. Have your beef broth and water measured out and ready. This might seem simple, but having these liquids close by means you can add them smoothly when the time comes, without interrupting the cooking process.
4. Prepare Herbs and Seasonings: Have your bay leaves, dried thyme, dried oregano, salt, and black pepper measured out and placed near your cooking station. This prevents the “oh, where’s the salt?” moment when you’re trying to season a hot pot!
5. Dice the Potatoes: Peel your potatoes and dice them into 1/2-inch cubes. If you’re not adding them immediately, keep them submerged in cold water to prevent oxidation (they’ll turn brown if exposed to air too long). Drain them thoroughly right before you’re ready to add them to the soup.
6. Gather Remaining Vegetables: Have your frozen mixed vegetables ready to go straight from the freezer. If using fresh green beans, trim the ends and cut them into 1-inch pieces.
7. Chop Fresh Parsley: Save this for the very end. Freshly chopped parsley is a wonderful garnish that adds brightness, but it’s best chopped just before serving to maintain its vibrant flavor and color.

Taking these few moments to organize will make the cooking process for your “Old Fashioned Vegetable Beef Soup” not just easier, but also more enjoyable and ultimately, lead to a more delicious result!

Building the Flavor Foundation: Browning the Beef and Sautéing Aromatics:

This is where the magic truly begins for our “Old Fashioned Vegetable Beef Soup.” Developing deep, rich flavors in these initial steps is paramount to the soup’s overall success. Don’t rush these parts; they are the heart and soul of a truly comforting beef soup.

8. Brown the Beef (in Batches!): Heat 1 tablespoon of olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat until shimmering. Once hot, add about half of your patted-dry beef stew meat to the pot. It’s absolutely critical not to overcrowd the pot here. If you add too much meat, the temperature of the pot will drop, and the beef will steam instead of browning, preventing that delicious crust from forming. Sear the beef until deeply browned on all sides, about 4-6 minutes per batch. Use tongs to turn the pieces. Once browned, remove the first batch of beef to a clean plate and set aside. Add the remaining 1 tablespoon of olive oil, if needed, and repeat the browning process with the second batch of beef. Remove the second batch to the plate with the first. The beautiful brown bits stuck to the bottom of the pot are called “fond” – and they are packed with incredible flavor that we’ll use in the next step!
9. Sauté the Mirepoix: Reduce the heat to medium. Add your chopped onion, carrots, and celery to the same pot, along with a small pinch of salt (this helps draw out moisture). Cook, stirring occasionally and scraping up those delicious brown bits (fond) from the bottom of the pot with your wooden spoon. Continue to cook for about 8-10 minutes, or until the vegetables have softened and the onion is translucent. They should smell incredibly aromatic and have taken on some color from the fond. This step is vital for building a complex flavor base.
10. Add the Garlic: Push the softened vegetables to one side of the pot, creating a small space in the center. Add your minced garlic to this open spot. Sauté the garlic for just about 1 minute, stirring constantly, until fragrant. Be careful not to burn it, as burnt garlic can taste bitter. Once fragrant, stir the garlic into the rest of the vegetables.

Bringing it All Together: Simmering Our Hearty Soup:

Now that we’ve built a robust flavor base, it’s time to combine everything and let our “Old Fashioned Vegetable Beef Soup” slowly simmer, allowing all those wonderful ingredients to meld and develop into something truly comforting. Patience is a virtue here, as the longer it simmers, the more tender the beef and the deeper the flavors will become.

11. Deglaze and Add Tomatoes: Return all the browned beef and any accumulated juices from the plate back into the pot with the sautéed vegetables. Pour in the 1 cup of water (or additional broth). Bring it to a simmer, and as it heats, use your wooden spoon to scrape up any remaining brown bits from the bottom of the pot. This is called deglazing, and it adds another layer of concentrated flavor. Stir in the crushed tomatoes and the undrained diced tomatoes.
12. Introduce Liquids and Seasonings: Pour in the 8 cups of beef broth. Add the bay leaves, dried thyme, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Give everything a good stir to combine all the ingredients.
13. Bring to a Simmer: Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently.
14. The Long Simmer: This is the most important part for tender beef. Allow the soup to simmer for at least 1.5 to 2 hours, or even up to 3 hours. The longer it simmers on low heat, the more the beef will break down and become fork-tender. Check periodically to ensure it’s simmering gently and not boiling vigorously. If the liquid level seems to drop too much, you can add a little more hot water or broth. The goal is for the beef to be melt-in-your-mouth tender.

Adding Our Vegetables and Finishing Touches:

With the beef perfectly tender and the broth rich with flavor, it’s time to incorporate the remaining vegetables. We add these later to ensure they don’t become overly mushy but retain some texture and vibrant color, contributing to that authentic “Old Fashioned Vegetable Beef Soup” appeal.

15. Add Potatoes: After the beef has become tender (around the 1.5 to 2-hour mark), add your diced potatoes to the pot. Stir them in, ensuring they are submerged in the liquid. Continue to simmer the soup, covered, for another 20-30 minutes, or until the potatoes are fork-tender. I like them to be soft but not falling apart.
16. Introduce Remaining Vegetables: Once the potatoes are tender, stir in the frozen mixed vegetables and the fresh green beans (if using). Continue to simmer for an additional 10-15 minutes, or until these vegetables are cooked through but still have a slight bite. We’re aiming for perfectly cooked, not overcooked, vegetables.
17. Final Seasoning Adjustment: Carefully remove and discard the bay leaves from the soup. Taste the “Old Fashioned Vegetable Beef Soup” and adjust the seasoning as needed. This is your moment to add more salt, pepper, or perhaps a pinch more dried herbs if you feel it needs it. Sometimes a tiny dash of Worcestershire sauce can add an extra layer of umami if you desire.
18. Rest and Serve: Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley. While it’s tempting to dive right in, letting the soup rest for 5-10 minutes after removing it from the heat can actually allow the flavors to deepen even further before serving. Serve with a crusty bread for dipping, a side of cornbread, or even a simple green salad.

Tips for the Best “Old Fashioned Vegetable Beef Soup”:

• Don’t Rush the Browning: I cannot stress this enough – a good sear on your beef builds incredible depth of flavor. If you skip or rush this step, your soup will lack that rich, savory foundation.
• Taste and Adjust: Seasoning is personal. Always taste your soup before serving and adjust salt, pepper, and herbs to your preference. Remember, you can always add more, but you can’t take it away!
• Make Ahead Magic: This soup is one of those magical dishes that tastes even better the next day! The flavors have more time to meld and deepen. It’s perfect for meal prepping. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing Instructions: “Old Fashioned Vegetable Beef Soup” freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to reach your desired consistency.
• Vegetable Variations: Feel free to customize the vegetables based on what you have on hand or what’s in season. Other great additions include parsnips, turnips, or even a handful of chopped cabbage added with the potatoes. Just be mindful of their cooking times.
• Thickening the Soup (Optional): If you prefer a slightly thicker soup, you can do one of two things:
  • Before adding the broth, sprinkle 1-2 tablespoons of all-purpose flour over the sautéed vegetables and beef. Cook for 1-2 minutes, stirring constantly, before adding the liquids. This will create a roux that slightly thickens the broth.
  • Alternatively, after the soup has simmered and the potatoes are tender, mash a few of the cooked potato pieces against the side of the pot with a spoon. This will release starches and naturally thicken the soup.

Enjoy your truly comforting bowl of “Old Fashioned Vegetable Beef Soup!” It’s a labor of love that absolutely pays off with every delicious spoonful.

Conclusion:

Well, my friends, we’ve come to the delicious end of our journey with what I truly believe is one of the most comforting, satisfying, and utterly delightful meals you can ever whip up in your kitchen. This isn’t just any soup; it’s a hug in a bowl, a taste of home, and a testament to how simple ingredients can come together to create something extraordinary. I am genuinely excited for you to experience the magic of this Old Fashioned Vegetable Beef Soup for yourself. It’s more than just a recipe; it’s an invitation to create warmth and wonderful memories.

What makes this particular soup an absolute must-try? For starters, the depth of flavor is simply unparalleled. The slow simmering allows the rich beef broth to meld perfectly with the tender chunks of beef and a colorful medley of garden vegetables. Every spoonful offers a harmonious blend of savory, slightly sweet, and earthy notes that will tantalize your taste buds and leave you feeling truly nourished. It’s hearty without being heavy, substantial enough to be a complete meal, and incredibly versatile. Whether you’re battling a chilly evening, looking for a wholesome family dinner, or simply craving something genuinely comforting, this soup delivers every single time.

One of the aspects I adore most about this recipe is its adaptability. While the core ingredients lay the foundation for perfection, feel free to make it your own! When it comes to serving, a crusty loaf of artisanal bread is practically mandatory for soaking up every last drop of that incredible broth. Think about warm, buttered cornbread or fluffy biscuits too – they are absolute game-changers alongside this hearty soup. For a little extra flair, a sprinkle of fresh parsley or a dollop of sour cream or Greek yogurt can add a beautiful finish and a touch of creaminess. For a lighter side, a simple green salad with a vinaigrette dressing provides a lovely contrast to the richness of the soup.

And the variations? Oh, the possibilities are endless! Don’t be afraid to experiment. If you prefer a different cut of beef, feel free to use it – chuck roast works wonders, but even ground beef can make a delicious, quicker version. For the vegetable lineup, consider adding seasonal gems like butternut squash in the autumn, or perhaps some hearty kale or spinach stirred in at the very end for a boost of greens. You could also explore different spice profiles; a pinch of smoked paprika can add a subtle smokiness, or a dash of red pepper flakes for a little kick. Making it in a slow cooker is a fantastic option for a busy day, allowing those flavors to meld beautifully over several hours with minimal effort. Or, if you’re in a hurry, an Instant Pot can significantly cut down the cooking time without compromising on flavor. Truly, this recipe is a canvas for your culinary creativity.

So, I implore you, clear your schedule, gather your ingredients, and dive into making this magnificent Old Fashioned Vegetable Beef Soup. I promise you won’t regret it. There’s something profoundly satisfying about creating a meal that brings so much warmth and happiness to the table. Once you’ve made it, tasted it, and shared it with your loved ones, I would be absolutely thrilled to hear about your experience! Please, come back and leave a comment below, share your photos on social media (tag me if you do!), and tell me what you loved most about it, or any creative twists you added. Your feedback and stories are what make this community so special. Happy cooking, and get ready to savor every single comforting spoonful!

Frequently Asked Questions (FAQs)

Can I make this soup ahead of time?

Absolutely! This Old Fashioned Vegetable Beef Soup is one of those magical dishes that often tastes even better the next day, after the flavors have had more time to meld and deepen. It’s perfect for meal prepping. Just cool it completely before storing.

How should I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might want to add a splash of extra beef broth or water if it has thickened too much.

Can I freeze this Vegetable Beef Soup?

Yes, this soup freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

What kind of beef is best for this soup?

For the most tender and flavorful results in your Old Fashioned Vegetable Beef Soup, I highly recommend using beef chuck roast, beef stew meat (which is often pre-cut chuck), or even beef short ribs. These cuts have a good amount of marbling and connective tissue that break down beautifully during slow cooking, becoming incredibly tender and enriching the broth.

Can I use different vegetables in the recipe?

Definitely! This recipe is incredibly flexible. Feel free to substitute or add your favorite vegetables based on what’s in season or what you have on hand. Great additions include green beans, corn, peas, zucchini, leeks, or even leafy greens like spinach or kale (stirred in at the end). Just be mindful of cooking times – add quick-cooking vegetables later in the process.

Is this soup considered healthy?

Yes, absolutely! This Old Fashioned Vegetable Beef Soup is packed with lean protein from the beef and a generous amount of nutrient-rich vegetables. It’s a wholesome, balanced meal that’s naturally low in unhealthy fats (especially if you skim any excess fat after cooking) and high in vitamins, minerals, and fiber. It’s a fantastic choice for a nutritious and satisfying meal.

How can I thicken my soup if it’s too thin?

If you find your soup isn’t as thick as you’d like, you have a few options. You can make a slurry by whisking a tablespoon of cornstarch with an equal amount of cold water, then stirring it into the simmering soup until it thickens. Alternatively, you can mash some of the cooked potatoes or other starchy vegetables directly in the pot, which will naturally thicken the broth. Another option is to simply let it simmer uncovered for a bit longer to allow some of the liquid to evaporate.

Old Fashioned Vegetable Beef Soup

A comforting and wholesome Old Fashioned Vegetable Beef Soup, featuring tender, slow-simmered beef and a colorful medley of garden-fresh vegetables in a rich, aromatic broth.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
8 servings

Ingredients

• 2 lbs beef stew meat, 1-inch pieces
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 carrots, sliced 1/2-inch
• 3 celery stalks, sliced 1/2-inch
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes, undrained
• 8 cups beef broth
• 1 cup water
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups diced potatoes, 1/2-inch cubes
• 1 cup frozen mixed vegetables
• 1 cup fresh green beans, 1-inch pieces (optional)
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1
   Cut beef into 1-inch pieces and pat dry. Chop onion, carrots, celery; mince garlic; dice potatoes (1/2-inch). Measure all liquids, herbs, and seasonings.
2. Step 2
   Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Brown beef in batches until deeply seared (4-6 min per batch). Remove beef and set aside.
3. Step 3
   Reduce heat to medium. Add remaining olive oil (if needed), chopped onion, carrots, and celery. Cook 8-10 minutes, scraping up browned bits, until softened. Add minced garlic and cook 1 minute until fragrant, then stir into vegetables.
4. Step 4
   Return browned beef and any accumulated juices to the pot. Add 1 cup water (or broth) and deglaze, scraping up any remaining fond. Stir in crushed and diced tomatoes.
5. Step 5
   Pour in 8 cups beef broth. Add bay leaves, dried thyme, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until beef is fork-tender.
6. Step 6
   After beef is tender, add diced potatoes and simmer for another 20-30 minutes, covered, until tender. Then, stir in frozen mixed vegetables and fresh green beans (if using). Simmer for 10-15 minutes more until vegetables are cooked through with a slight bite.
7. Step 7
   Carefully remove bay leaves. Taste and adjust seasoning as needed. Ladle hot soup into bowls, garnish generously with fresh chopped parsley, and serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.