If you are craving a comforting, hearty soup that wraps you up in nostalgic goodness, then you have to try Mom’s Old Fashioned Vegetable Beef Soup Recipe. This classic dish combines tender chunks of beef with fresh garden vegetables simmered to perfection in a savory broth. Each spoonful bursts with flavor, taking you back to those cozy family dinners where warmth and love were the main ingredients. Whether it’s a chilly evening or a day you just need a little culinary hug, this vegetable beef soup is pure comfort in a bowl.
Ingredients You’ll Need
Gathering the ingredients for Mom’s Old Fashioned Vegetable Beef Soup Recipe is wonderfully straightforward. Each item plays a special role, providing layers of flavor, vibrant color, and that satisfying texture we all crave in a good soup.
- 1 1/2 pounds beef stew meat or chuck roast: Choose well-marbled beef for the most tender, flavorful results after slow cooking.
- 1 tablespoon olive oil: Essential for searing the beef to develop a rich, caramelized crust that amps up the taste.
- 1 large onion (chopped): Adds sweetness and depth once sautéed until soft and translucent.
- 2 cloves garlic (minced): Garlic infuses a subtle warmth that enhances every other savory note.
- 4 cups beef broth: The hearty liquid base that carries all the flavors together beautifully.
- 2 cups water: Helps balance and extend the broth, giving a perfect soup consistency.
- 1 (14.5 oz) can diced tomatoes (with juices): Provides acidity and subtle sweetness, brightening the entire soup.
- 3 carrots (peeled and sliced): Bring a touch of natural sweetness and vibrant orange color.
- 2 celery stalks (sliced): Adds a lovely crunch and a mild peppery note.
- 2 potatoes (peeled and diced): These starchy gems make the soup wonderfully filling and smooth.
- 1 cup green beans (fresh or frozen): A great vegetable that adds a nice snap and vibrant green hue.
- 1 cup corn kernels (fresh, canned, or frozen): Sweet bursts that contrast beautifully with the savory flavors.
- 1 teaspoon dried thyme: Lends a subtle earthiness that compliments the beef spectacularly.
- 1 teaspoon dried basil: Brings a fragrant, slightly sweet herbal touch.
- 1 bay leaf: The secret ingredient for a richer, well-rounded broth.
- Salt and black pepper to taste: Important for balancing and elevating every element.
- 1/4 cup chopped fresh parsley (optional): Adds a fresh, herbaceous pop just before serving.
How to Make Mom’s Old Fashioned Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef pieces in batches, giving them space so they brown properly rather than steam. This searing creates a lovely crust that locks in juices and builds deep flavor right from the start. Once browned on all sides, remove the beef and set it aside for now.
Step 2: Sauté Aromatics
In the same pot, add the chopped onion. Cook until soft and translucent, roughly 4 to 5 minutes. This step sweetens the onions and forms a flavorful base. Toss in the minced garlic and cook for just about 30 seconds to release its aroma without burning it—aromas that will soon weave through the entire soup.
Step 3: Add Liquids and Vegetables
Return the browned beef to the pot then pour in the beef broth, water, and canned diced tomatoes with their juices. Stir in the carrots, celery, potatoes, green beans, corn, and season with dried thyme, basil, bay leaf, and a generous pinch of salt and pepper. The colors and textures start coming together here, promising a hearty yet harmonious bowl.
Step 4: Simmer to Perfection
Bring everything to a rolling boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the beef is fall-apart tender and the vegetables are perfectly cooked but not mushy. This slow cook is essential—it allows all the flavors to marry into that unmistakable warmth and richness.
Step 5: Final Touches
After simmering, taste and adjust salt and pepper as needed. Remove the bay leaf and stir in fresh parsley for a lively finishing note. This is the moment when Mom’s Old Fashioned Vegetable Beef Soup Recipe truly shines, ready to nourish both body and soul.
How to Serve Mom’s Old Fashioned Vegetable Beef Soup Recipe
Garnishes
Keep it simple with a sprinkle of fresh chopped parsley or even a dusting of freshly ground black pepper to highlight the soup’s hearty flavors. For an indulgent touch, serve with a dollop of sour cream or a few shavings of sharp Parmesan cheese to elevate both taste and presentation.
Side Dishes
A warm, crusty loaf of bread or buttery dinner rolls are absolute musts with this soup, perfect for soaking up every last drop of the delicious broth. For a fresh contrast, pair the soup with a crisp green salad tossed in a light vinaigrette—this adds a bright crunch that complements the rich, meaty soup beautifully.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun, cozy presentation that doubles as an edible side. Alternatively, ladle the soup into wide, shallow bowls and garnish each with a small sprig of parsley for a homey yet elegant touch. If you’re serving a crowd, consider offering a toppings bar with shredded cheese, chopped scallions, or crumbled bacon for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making the soup even more delicious the next day.
Freezing
This soup freezes exceptionally well. Cool it completely and transfer to freezer-safe containers or heavy-duty bags. It will keep for up to 3 months. Just be sure to leave some room for expansion and freeze before adding any fresh herbs or dairy garnishes.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened too much in the fridge or freezer, add a splash of water or broth to reach your desired consistency. Fresh parsley can be added after reheating to revive the freshness.
FAQs
Can I use ground beef instead of stew meat?
Yes, ground beef works in a pinch, but stew meat or chuck roast adds a better texture and rich, tender bites that really make Mom’s Old Fashioned Vegetable Beef Soup Recipe special.
What can I substitute for beef broth?
If you don’t have beef broth, chicken broth or vegetable broth can be used, though it will alter the depth of flavor. For a heartier taste, consider adding some beef bouillon cubes to water.
Is this soup gluten-free?
Absolutely! Mom’s Old Fashioned Vegetable Beef Soup Recipe is gluten-free as is, making it a great option for those with gluten sensitivities.
Can I add other vegetables to this recipe?
Definitely! This soup is very flexible, so feel free to toss in peas, barley, corn, or even kale for added texture and nutrients.
How thick should the soup be?
The soup should be brothy but hearty, with chunks of beef and vegetables visible and suspended in a flavorful liquid—not overly thick like a stew but satisfying enough to fill you up.
Final Thoughts
No matter the season or occasion, Mom’s Old Fashioned Vegetable Beef Soup Recipe is a timeless classic that brings warmth, comfort, and joy to the table. It’s a recipe that invites you to slow down, savor each bite, and share the goodness with loved ones. I encourage you to make a batch and watch how it becomes your new go-to comfort food, filling your home with the irresistible aroma of love and tradition.
Print
Mom’s Old Fashioned Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Mom’s Old Fashioned Vegetable Beef Soup is a hearty and comforting homemade soup featuring tender beef stew meat simmered with fresh vegetables and aromatic herbs. This classic American recipe blends savory beef broth with garden vegetables like carrots, celery, and potatoes to create a rich, flavorful stew perfect for chilly days or meal prep.
Ingredients
Beef and Broth
- 1 1/2 pounds beef stew meat or chuck roast (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 cups water
Vegetables
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 2 potatoes (peeled and diced)
- 1 cup green beans (fresh or frozen)
- 1 cup corn kernels (fresh, canned, or frozen)
Seasonings and Herbs
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef pieces and brown on all sides, working in batches if necessary to avoid overcrowding. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Liquids and Vegetables: Return the browned beef to the pot, then pour in the beef broth, water, and diced tomatoes with their juices. Stir to combine. Add sliced carrots, celery, diced potatoes, green beans, corn kernels, dried thyme, dried basil, bay leaf, and a generous pinch of salt and black pepper.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot and let the soup simmer gently for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Season and Serve: Taste the soup and adjust seasoning by adding more salt or pepper if needed. Remove the bay leaf and stir in the fresh chopped parsley if desired. Serve hot and enjoy your comforting vegetable beef soup.
Notes
- This soup freezes well and is perfect for reheating throughout the week.
- For deeper flavor, ensure to sear the beef thoroughly before simmering.
- Don’t skip the long simmering time; it allows the beef to become tender and flavors to meld beautifully.
- Consider adding peas or barley for variety if you like.
