Old-Fashioned Vegetable Beef Soup is the kind of timeless, comforting recipe that brings warmth to both the kitchen and the soul. It’s a hearty, one-pot meal that has stood the test of time for good reason—tender beef, colorful vegetables, and a rich, savory broth simmer together to create a deeply satisfying dish. This soup is perfect for chilly nights, family dinners, or when you’re craving the kind of nourishing, home-cooked food that feels like a hug in a bowl.

Made with simple, wholesome ingredients, this soup is not only delicious but also incredibly nutritious. It’s packed with protein, fiber, and essential vitamins, making it a balanced and filling meal. The slow-simmered beef becomes melt-in-your-mouth tender, and the vegetables soak up all the savory flavors of the broth. Whether served fresh off the stove or enjoyed as leftovers the next day, Old-Fashioned Vegetable Beef Soup is a recipe that delivers every time. It’s the ultimate comfort food—uncomplicated, flavorful, and always welcome at the dinner table.

Why You’ll Love This Recipe

Hearty and Filling – Packed with tender beef and vegetables for a complete meal in one bowl.
Classic Comfort Food – Brings back memories of homemade meals and family gatherings.
Nutritious and Wholesome – Balanced with protein, fiber, and vitamins.
Great for Leftovers – Tastes even better the next day as flavors deepen.
Freezer-Friendly – Perfect for batch cooking and storing for busy days.

Ingredients

Stew beef or chuck roast
Onion
Garlic
Carrots
Celery
Potatoes
Green beans
Corn
Peas
Diced tomatoes
Tomato paste
Beef broth or stock
Bay leaves
Dried thyme
Salt and pepper
Olive oil
Fresh parsley (for garnish)

Variations

Use Ground Beef: Substitute stew meat with browned ground beef for a quicker version.
Low-Carb Option: Skip potatoes and corn and add cauliflower or zucchini.
Add Grains: Stir in barley, rice, or small pasta for extra heartiness.
Spicy Kick: Add a dash of red pepper flakes or hot sauce.
Slow Cooker Version: Toss everything into the slow cooker and cook on low for 8 hours.

How to Make the Recipe

Step 1: Brown the Beef

In a large pot or Dutch oven, heat olive oil. Add cubed beef and sear until browned on all sides. Remove and set aside.

Step 2: Sauté the Aromatics

In the same pot, add diced onion, celery, and garlic. Sauté for 4–5 minutes until softened and fragrant.

Step 3: Add Broth and Tomatoes

Return the beef to the pot. Stir in beef broth, diced tomatoes, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a boil.

Step 4: Simmer

Reduce heat, cover, and simmer for about 60–90 minutes, or until beef is tender.

Step 5: Add Vegetables

Add carrots, potatoes, and green beans. Simmer for another 20–25 minutes until vegetables are tender.

Step 6: Finish and Serve

Stir in corn and peas during the last 5–10 minutes of cooking. Adjust seasoning. Garnish with chopped parsley before serving.

Tips for Making the Recipe

Cut all vegetables to similar sizes for even cooking.
Sear the beef for added depth of flavor.
Use low-sodium broth to better control salt levels.
Let the soup rest before serving to allow flavors to develop.
Skim off excess fat after simmering for a lighter soup.

How to Serve

Serve hot with a slice of crusty bread or cornbread.
Pair with a light green salad for a balanced meal.
Add a sprinkle of Parmesan for a savory twist.
Serve with crackers or buttered toast for old-school charm.
Enjoy with a dollop of sour cream or a splash of hot sauce if desired.

Make Ahead and Storage

Storing Leftovers

Store in airtight containers in the fridge for up to 4 days. Flavors improve overnight.

Freezing

Cool soup completely and freeze in freezer-safe containers for up to 3 months. Leave a bit of space at the top for expansion.

Reheating

Reheat on the stovetop over medium heat or in the microwave until hot. Add a splash of broth or water if the soup has thickened.

FAQs

1. What cut of beef is best for this soup?

Chuck roast or stew beef works best as it becomes tender after simmering.

2. Can I use frozen vegetables?

Yes, frozen veggies like corn, peas, and green beans are convenient and work well.

3. Can I make this in a slow cooker?

Absolutely—combine all ingredients and cook on low for 8 hours or high for 4–5 hours.

4. How can I make it thicker?

Simmer uncovered to reduce the broth or mash some of the potatoes into the soup.

5. Can I use ground beef instead of stew meat?

Yes, brown it first and proceed with the recipe for a quicker version.

6. Is this soup gluten-free?

Yes, as long as your broth is gluten-free.

7. Can I add noodles?

Yes, stir in cooked noodles just before serving or cook them in the soup during the last 10 minutes.

8. Can I make it vegetarian?

Yes, omit the beef and use vegetable broth and beans for protein.

9. What herbs work well in this soup?

Thyme, bay leaves, parsley, and rosemary complement the flavors beautifully.

10. How do I store and reheat leftovers?

Store in the fridge for 4 days or freeze for 3 months. Reheat on the stove or microwave with a splash of broth if needed.

Conclusion

Old-Fashioned Vegetable Beef Soup is a true comfort classic that never goes out of style. With tender beef, hearty vegetables, and a rich, flavorful broth, it’s the kind of meal that fills your belly and warms your heart. Whether you’re serving a big family dinner, prepping meals for the week, or just looking to recreate that nostalgic, homemade taste, this soup delivers every time. Simple, satisfying, and endlessly adaptable, it’s a must-have recipe in every kitchen.