My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

Introduction

My Mom’s Old-Fashioned Vegetable Beef Soup is a comforting classic that brings warmth and wholesome flavors to your table. Packed with tender beef, vibrant vegetables, and rich broth, it’s perfect for chilly days or whenever you need a hearty meal.

Ingredients

• 1 pound beef stew meat, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 3 large carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

Instructions

1. Step 1: Heat vegetable oil in a large pot over medium-high heat. Add beef stew meat and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
3. Step 3: Return the beef to the pot. Pour in beef broth and water. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes to an hour, until beef is tender.
4. Step 4: Add carrots, celery, potatoes, green beans, corn, diced tomatoes with juice, thyme, and parsley. Stir gently, cover, and continue simmering for another 25-30 minutes until vegetables are tender.
5. Step 5: Season with salt and pepper to taste. Adjust seasoning as needed before serving hot.

Tips & Variations

• Use a slow cooker by browning the beef first, then adding all ingredients and cooking on low for 6-8 hours.
• For extra depth, add a splash of Worcestershire sauce or a bay leaf during simmering, removing before serving.
• Swap the beef with ground beef or turkey for a different texture, but keep the cooking times shorter.
• Add barley or small pasta for a heartier soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the beef broth with vegetable broth and omit the beef. Add extra beans or lentils to keep it filling.

How do I prevent the vegetables from becoming mushy?

Add the vegetables in stages based on their cooking times, or keep an eye on them during simmering and remove when tender but still firm.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

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4.4 from 108 reviews

My Mom’s Old-Fashioned Vegetable Beef Soup is a hearty, comforting classic packed with tender beef chunks, fresh vegetables, and flavorful herbs simmered to perfection in a rich broth. This nostalgic recipe brings warmth and nourishment, perfect for family dinners or cozy meals on chilly days.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth

• 1 lb beef stew meat, cut into 1-inch cubes
• 6 cups beef broth
• 2 cups water
• 2 tablespoons vegetable oil

Vegetables

• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced

Seasonings and Herbs

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Optional: 1 tablespoon tomato paste

Instructions

1. Prepare the beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes, to develop flavor.
2. Sauté aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for 2-3 minutes until the onions become translucent and fragrant.
3. Add liquids and seasoning: Pour in the beef broth and water, and stir in the salt, pepper, thyme, parsley, bay leaf, and tomato paste if using. Bring the mixture to a boil, then reduce heat to low and simmer.
4. Simmer the soup: Cover the pot and let the soup simmer gently for about 1 hour, or until the beef is tender.
5. Add vegetables: Add the diced potatoes, sliced carrots, celery, green beans, and corn kernels to the pot. Continue to simmer the soup uncovered for another 30-40 minutes, or until the vegetables are cooked through but not mushy.
6. Adjust seasoning and serve: Remove the bay leaf, taste the soup, and adjust salt and pepper as needed. Serve hot and enjoy your comforting old-fashioned vegetable beef soup.

Notes

• For extra richness, use homemade beef broth or stock.
• Feel free to add other seasonal vegetables like peas or cabbage.
• Leftovers taste even better the next day after the flavors have melded.
• This soup freezes well; cool completely before freezing in airtight containers.

Keywords: beef soup, vegetable soup, old-fashioned soup, hearty soup, comfort food, homemade soup