There’s something incredibly comforting about a bowl of warm, hearty vegetable beef soup, especially when it’s made with love and care, just like my mom used to make it. This old-fashioned recipe is packed with tender beef, wholesome vegetables, and a flavorful broth that’s been simmered to perfection. Whether you're looking for a nourishing meal to enjoy on a cold day or simply want to recreate a bit of home-cooked nostalgia, this recipe is sure to become a family favorite. Read on to discover the secrets behind my mom’s beloved vegetable beef soup and learn how to make it just the way she did.

What is Vegetable Beef Soup?
Vegetable beef soup is a classic, hearty dish that combines beef and a variety of vegetables in a flavorful broth. The soup typically includes chunks of beef, potatoes, carrots, celery, and tomatoes, but it can also feature a wide range of other vegetables depending on what’s in season or what you have on hand. The beef is usually browned first to enhance its flavor, and then simmered slowly with the vegetables, allowing the flavors to meld together beautifully. This soup is not only filling and nutritious but also incredibly versatile, making it a go-to recipe for many home cooks.
Ingredients List for Vegetable Beef Soup
To make my mom’s old-fashioned vegetable beef soup, you’ll need the following ingredients:
- Beef: 1 ½ pounds of beef stew meat, cut into bite-sized cubes.
- Onion: 1 large onion, diced.
- Garlic: 3 cloves of garlic, minced.
- Carrots: 3 large carrots, peeled and sliced.
- Celery: 3 stalks of celery, chopped.
- Potatoes: 4 medium potatoes, peeled and diced.
- Tomatoes: 1 can (14.5 ounces) of diced tomatoes.
- Green Beans: 1 cup of fresh or frozen green beans.
- Corn: 1 cup of fresh or frozen corn kernels.
- Peas: 1 cup of fresh or frozen peas.
- Beef Broth: 6 cups of beef broth or stock.
- Bay Leaves: 2 bay leaves.
- Thyme: 1 teaspoon of dried thyme.
- Salt and Pepper: To taste.
- Olive Oil: 2 tablespoons of olive oil for browning the beef.
Substitutions and Variations
One of the wonderful things about vegetable beef soup is how adaptable it is. Here are a few substitutions and variations you can try:
- Beef: If you prefer a leaner option, you can use ground beef or even turkey instead of stew meat. For a richer flavor, consider using beef shank or short ribs.
- Vegetables: Feel free to swap out or add any vegetables you like. For example, you can add zucchini, mushrooms, or bell peppers. If you’re short on fresh vegetables, frozen mixed vegetables work well too.
- Broth: While beef broth is traditional, you can use chicken or vegetable broth if that’s what you have on hand. For an extra depth of flavor, add a splash of red wine or Worcestershire sauce to the broth.
- Herbs: Customize the flavor by adding different herbs like rosemary, parsley, or oregano. Fresh herbs can be added towards the end of cooking for a burst of freshness.
- Spices: For a bit of heat, consider adding a pinch of red pepper flakes or some diced jalapeños.
- Thickening: If you prefer a thicker soup, mix 2 tablespoons of flour with a bit of water to create a slurry, and stir it into the soup during the last 20 minutes of cooking.
Step-by-Step Cooking Instructions
Making this old-fashioned vegetable beef soup is easier than you might think. Follow these step-by-step instructions to create a delicious, comforting meal that’s perfect for any occasion.
- Brown the Beef: Start by heating the olive oil in a large pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides until it develops a deep, rich color. This step is crucial as it adds a lot of flavor to the soup. Once browned, remove the beef from the pot and set it aside.
- Sauté the Aromatics: In the same pot, add the diced onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant, about 3-5 minutes. This will help build a flavorful base for your soup.
- Add the Vegetables: Add the carrots, celery, and potatoes to the pot. Stir to combine and let the vegetables cook for about 5 minutes. This will allow them to start softening and absorb some of the flavors from the onions and garlic.
- Incorporate the Broth and Tomatoes: Pour in the beef broth and the can of diced tomatoes, including the juice. Stir well to combine all the ingredients.
- Return the Beef to the Pot: Add the browned beef back into the pot along with any juices that may have accumulated. Stir to combine.
- Season the Soup: Add the bay leaves, dried thyme, salt, and pepper. Stir everything together, and then bring the soup to a boil.
- Simmer: Once the soup reaches a boil, reduce the heat to low. Cover the pot and let the soup simmer for about 1 to 1 ½ hours, or until the beef is tender and the flavors have melded together beautifully.
- Add the Remaining Vegetables: About 15 minutes before serving, add the green beans, corn, and peas to the pot. These vegetables cook quickly and should be added towards the end to maintain their texture and color.
- Taste and Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Common Mistakes to Avoid
When making vegetable beef soup, there are a few common mistakes that can affect the final result. Here are some tips to help you avoid them:
- Overcrowding the Pot: When browning the beef, make sure not to overcrowd the pot. Overcrowding can cause the meat to steam rather than brown, which can result in a less flavorful soup. Brown the beef in batches if necessary.
- Rushing the Cooking Process: This soup requires time to develop its full flavor. Be patient and allow the soup to simmer slowly. Rushing the cooking process can lead to tough meat and undercooked vegetables.
- Using Low-Quality Broth: The broth is a key component of this soup, so it’s important to use a good-quality beef broth. Homemade broth or a high-quality store-bought broth will give you the best flavor.
- Adding Vegetables Too Early: Some vegetables, like green beans, corn, and peas, cook quickly and should be added towards the end of the cooking process. Adding them too early can result in mushy, overcooked vegetables.
Serving and Presentation Tips
Once your vegetable beef soup is ready, it’s time to serve it up and enjoy! Here are some tips for serving and presenting this comforting dish:
- Bowls: Serve the soup in large, deep bowls to allow for generous portions. You can preheat the bowls by filling them with hot water for a few minutes before serving.
- Garnishes: Add a sprinkle of fresh chopped parsley or thyme on top of each bowl for a pop of color and fresh flavor. A dollop of sour cream or a sprinkle of grated Parmesan cheese can also add richness to the soup.
- Side Dishes: Serve the soup with crusty bread, a side salad, or a piece of cornbread to make it a complete meal. A slice of buttered, toasted baguette on the side is always a hit.
- Wine Pairing: If you’re serving this soup for dinner, consider pairing it with a glass of red wine, such as Merlot or Cabernet Sauvignon, to complement the rich flavors of the beef and vegetables.
How to Serve Vegetable Beef Soup
Vegetable beef soup is incredibly versatile and can be served in various ways, depending on the occasion:
- Casual Family Dinner: Serve the soup in large bowls with a side of crusty bread for dipping. This is a hearty meal that doesn’t require much else.
- As an Appetizer: If you’re serving this soup as a starter, ladle smaller portions into soup bowls and serve with a light garnish, such as a sprig of thyme or a sprinkle of Parmesan.
- For Meal Prep: This soup is perfect for meal prepping. Ladle the soup into individual containers for easy grab-and-go lunches or dinners throughout the week. It reheats beautifully and tastes even better the next day.
Presentation Ideas for Vegetable Beef Soup
Presentation is key to making any dish feel special, and this vegetable beef soup is no exception. Here are a few ideas to elevate the presentation:
- Rustic Charm: Serve the soup in rustic, earthenware bowls to enhance its homey, comforting vibe. Pair it with a wooden board filled with slices of artisan bread and a small dish of butter.
- Colorful Garnishes: Top each bowl with a colorful garnish, such as chopped fresh herbs, a drizzle of olive oil, or a sprinkle of red pepper flakes for a hint of heat.
- Layered Ingredients: When serving the soup, arrange the chunks of beef and vegetables on top, so they’re visible and add visual interest. You can also add a swirl of cream or yogurt for a touch of elegance.
Vegetable Beef Soup Recipe Tips
To ensure your vegetable beef soup turns out perfect every time, keep these tips in mind:
- Choosing the Right Beef: Opt for beef stew meat, which is usually a mix of tougher cuts like chuck or round. These cuts become tender and flavorful when cooked low and slow.
- Cutting Vegetables Uniformly: Try to cut the vegetables into uniform pieces so they cook evenly. This also ensures that each spoonful of soup has a nice mix of ingredients.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months. Just make sure to cool it completely before freezing.
- Reheating: When reheating the soup, do so gently over low heat to prevent the beef from becoming tough and the vegetables from overcooking. Add a splash of broth or water if the soup has thickened too much in the fridge.
Frequently Asked Questions (FAQs)
Q: Can I make this soup in a slow cooker? A: Yes! To make this soup in a slow cooker, brown the beef and sauté the onions and garlic as directed, then transfer everything to the slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I use leftover cooked beef in this recipe? A: Absolutely. If you have leftover cooked beef, you can add it during the last 30 minutes of cooking to warm it through. Just be sure to adjust the seasoning as needed.
Q: Can I make this soup vegetarian? A: Yes, you can easily make a vegetarian version by omitting the beef and using vegetable broth instead of beef broth. You can add extra vegetables, beans, or lentils for protein.
Q: What is the best way to thicken the soup? A: If you prefer a thicker soup, you can create a slurry by mixing 2 tablespoons of flour with a little water and stirring it into the soup. You can also blend a portion of the soup and stir it back in for a thicker consistency.
Conclusion
My mom’s old-fashioned vegetable beef soup is more than just a recipe; it’s a comforting, nourishing dish that brings back fond memories of family dinners and cozy evenings at home. Whether you’re an experienced cook or a kitchen novice, this recipe is simple to follow and guarantees delicious results every time. With its tender beef, vibrant vegetables, and rich, flavorful broth, this soup is sure to become a staple in your home, just as it has been in mine. So, gather your ingredients, take your time, and enjoy the process of making this timeless dish that’s as heartwarming as it is satisfying. Happy cooking!
PrintMy Mom’s Old-fashioned Vegetable Beef Soup Recipe
My mom’s Old-fashioned Vegetable Beef Soup is a timeless, hearty dish that's perfect for a cozy family dinner. Packed with tender beef stew meat, fresh vegetables like carrots, potatoes, and green beans, and simmered in a rich beef broth, this soup is a nourishing and satisfying meal. It’s easy to make and full of comforting flavors that bring back memories of home-cooked meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ pounds beef stew meat, cut into bite-sized cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 stalks celery, chopped
- 4 medium potatoes, peeled and diced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup fresh or frozen green beans
- 1 cup fresh or frozen corn kernels
- 1 cup fresh or frozen peas
- 6 cups beef broth or stock
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Brown the beef stew meat on all sides.
- Add diced onion and minced garlic; cook until softened.
- Stir in carrots, celery, and potatoes, cooking for 3-5 minutes.
- Add diced tomatoes, green beans, corn, peas, beef broth, bay leaves, and thyme. Bring to a boil.
- Reduce heat, cover, and simmer for 1-1.5 hours, until the beef is tender and vegetables are cooked.
- Season with salt and pepper to taste. Remove bay leaves before serving.
Notes
- For a thicker soup, you can mash some of the potatoes before serving.
- Use fresh or frozen vegetables depending on what you have on hand.
- This soup freezes well for make-ahead meals.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
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