Grandma’s Hearty Old-Fashioned Vegetable Beef Soup Recipe

Memories of grandma’s hearty vegetable beef soup always transport me to cozy kitchen moments.

Robust flavors mingle with tender meat and garden-fresh vegetables in this classic comfort dish.

Nourishing ingredients tell a story of traditional home cooking passed through generations.

Slow-simmered ingredients blend perfectly, creating a warm embrace in every spoonful.

Chunky vegetables and melt-in-your-mouth beef chunks promise a satisfying meal that feels like a culinary hug.

We love how simple ingredients can create such deep, rich flavors in this nostalgic recipe.

Let’s bring this timeless soup to your table and savor every delicious bite.

Why Old-Fashioned Vegetable Beef Soup Still Rules

• Perfectly crafted hearty soup that delivers warmth and satisfaction in one pot.
• Simple step-by-step process requiring basic chopping and straightforward cooking techniques, making it accessible for home cooks of all skill levels.
• Slow-simmer method transforms affordable ingredients into rich, flavorful soup with minimal active cooking time, perfect for busy weeknights or lazy weekends.
• Economical recipe using standard pantry ingredients and inexpensive beef cuts, providing substantial nutrition and feeding multiple people without breaking the bank.

What Goes Into Old-Fashioned Vegetable Beef Soup

• Beef: Hearty protein that adds rich flavor and substance to the soup, choose a tough cut like chuck roast that becomes tender when slow-cooked.
• Salt, Black Pepper: Essential seasonings that enhance beef's natural taste, freshly ground pepper provides the best flavor.

• Onion, Garlic: Aromatic base that builds deep flavor foundation, fresh onions and garlic provide more intense taste.
• Potatoes, Carrots, Celery: Classic soup vegetables that add texture and nutrition, root vegetables should be firm and without soft spots.
• Green Beans, Corn: Late-adding vegetables that maintain their texture and sweetness, fresh or frozen both work well.

• Olive Oil: Used for browning meat and sautéing vegetables, extra virgin offers richer taste.
• Diced Tomatoes, Tomato Paste: Provide acidity and depth to the soup's flavor profile, canned tomatoes are convenient and consistent.
• Beef Broth, Water: Create the soup's liquid base, low-sodium broth allows better control of salt content.

• Thyme, Bay Leaf: Aromatic herbs that add complexity and traditional soup flavor, dried herbs work fine if fresh are unavailable.

Cooking Old-Fashioned Vegetable Beef Soup with Ease

Step 1: Sizzle and Season Beef

Heat olive oil in a large Dutch oven over medium-high heat. Generously sprinkle salt and pepper over beef pieces. Carefully place beef into the hot pan, creating a beautiful golden-brown crust on each side. Work in batches to ensure perfect searing, transferring browned meat to a separate plate.

Step 2: Awaken the Aromatics

Toss chopped onions into the same pot, stirring until they become translucent and release their sweet fragrance. Quickly add minced garlic and let it dance in the pan for a minute, creating a mouth-watering base.

Step 3: Build the Liquid Foundation

• Diced tomatoes
• Beef broth
• Water
• Tomato paste

Bring the mixture to a rolling boil, allowing flavors to mingle and intensify.

Step 4: Introduce Hearty Vegetables

• Potatoes
• Carrots
• Celery
• Thyme
• Bay leaf

Reduce heat to low, cover the pot, and let the soup simmer slowly. Allow the ingredients to become tender and develop deep, rich flavors for 1.5 to 2 hours.

Step 5: Final Vegetable Touch

Stir in green beans and corn. Let the soup simmer uncovered for 10-15 minutes, allowing the new vegetables to warm through and contribute their sweetness.

Step 6: Serve and Enjoy

Remove the bay leaf. Taste and adjust seasonings as needed. Ladle the steaming soup into bowls and serve alongside crusty bread or crackers for a comforting meal that warms the soul.

Top Tips for Flavorful Vegetable Beef Soup

• Batch Browning Brilliance: Sear beef in small batches to achieve a deep, caramelized exterior that locks in rich flavor and prevents steaming.
• Veggie Texture Mastery: Cut vegetables into uniform sizes to ensure even cooking and consistent tenderness throughout the soup.
• Slow Simmer Secret: Let the soup cook low and slow to break down tough meat fibers and develop a deeply complex, harmonious taste.
• Herb Enhancement Trick: Crush dried thyme between your fingers before adding to release more intense aromatics and boost overall flavor profile.
• Freezer-Friendly Hack: Store leftover soup in airtight containers for up to 3 months, making it perfect for meal prep and quick future dinners.

Keeping Vegetable Beef Soup Fresh and Tasty

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacteria growth.
• Portion soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Avoid freezing soup with potatoes, as they may become mushy when thawed.
• Thaw frozen soup in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally to prevent burning. Add a splash of broth if the soup seems too thick.
• Pour soup into a microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval until thoroughly warm. Check temperature to ensure even heating.

Foods That Match Old-Fashioned Vegetable Beef Soup

• Select a medium-bodied red wine like Cabernet Franc or Merlot that complements the hearty beef and rich vegetable flavors, enhancing the soup's robust profile.
• Slice thick pieces of tangy sourdough to soak up the savory broth, providing a delightful textural contrast and absorbing the soup's deep, warming essence.
• Sprinkle a zesty mixture of chopped parsley, lemon zest, and minced garlic on top to brighten the dish, adding a fresh, aromatic layer that cuts through the soup's richness.
• Offer small cubes of aged cheddar on the side, allowing diners to melt the cheese into the hot soup or enjoy as a complementary nibble that intensifies the meal's comfort factor.

New Takes on an Old-Fashioned Classic

• Vegetarian Protein Power: Replace beef with firm tofu, tempeh, or plant-based meat alternatives. Use vegetable broth instead of beef broth for a completely meat-free version.
• Low-Carb Comfort: Swap potatoes with cauliflower or turnips. Increase protein content by adding extra lean ground turkey or chicken for a lighter meal.
• Gluten-Free Garden Soup: Ensure all ingredients are certified gluten-free. Use gluten-free tomato paste and check broth labels. Serve with gluten-free crackers or bread for those with wheat sensitivities.
• Instant Pot Quick Fix: Transfer all ingredients to an Instant Pot, reducing cooking time to 30-40 minutes. Use the pressure cook function for faster, tender beef and vegetables while maintaining rich, deep flavors.

Vegetable Beef Soup: Answers to What You’re Wondering

• What cuts of beef work best for this soup?

Chuck roast or stew meat are ideal because they become tender during long, slow cooking and add rich flavor to the soup.

• Can I make this soup in a slow cooker?

Yes, brown the meat and sauté onions first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until beef is tender.

• Is this recipe gluten-free?

The basic recipe is naturally gluten-free, but always check your beef broth and tomato paste labels to confirm no gluten-containing additives are present.

• How can I make this soup more hearty?

Add a cup of barley or small pasta during the last 30 minutes of cooking to increase the soup’s heartiness and provide more substance.

Old-Fashioned Vegetable Beef Soup Recipe

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4.5 from 8 reviews

• Total Time: 2 hours 20 minutes
• Yield: 6 1x

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Description

Hearty old-fashioned vegetable beef soup brings comfort straight from grandma’s kitchen, packed with tender meat and seasonal vegetables. Warm spoons of this classic stew deliver pure nostalgia and nourishment you’ll savor with each delightful bite.

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Ingredients

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Meat:

• 1 ½ pounds (680 grams) beef stew meat (chuck roast or stew beef), cut into 1-inch cubes

Vegetables:

• 2 cups peeled and chopped potatoes
• 1 ½ cups sliced carrots
• 1 ½ cups chopped celery
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup green beans (fresh or frozen)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (15 ounces / 425 grams) can diced tomatoes (with juice)
• 1 tablespoon tomato paste

Additional Ingredients:

• 4 cups beef broth
• 1 ½ cups water
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 bay leaf

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Instructions

1. Warm olive oil in a Dutch oven over medium-high heat, generously seasoning beef cubes with salt and pepper.
2. Sear beef pieces in batches until a rich, golden-brown crust develops, then transfer to a holding plate.
3. Introduce chopped onions to the pot, sautéing until they become translucent and slightly softened, then briefly toast minced garlic for enhanced aromatic depth.
4. Reintroduce seared beef into the pot, then pour in diced tomatoes, beef broth, water, and tomato paste, stirring to combine and create a robust base.
5. Elevate heat to bring the liquid to a vigorous boil, then incorporate diced potatoes, sliced carrots, chopped celery, fresh thyme sprigs, and a bay leaf.
6. Reduce heat, cover the pot, and allow the soup to gently simmer for 1.5 to 2 hours, creating a tender environment for the beef and vegetables to meld flavors.
7. Introduce green beans and corn kernels during the final 10-15 minutes of cooking, allowing them to become tender yet retain a slight crisp texture.
8. Discard the bay leaf, taste the soup, and fine-tune seasoning with additional salt and pepper as needed.
9. Ladle the hearty soup into warm bowls and serve alongside crusty bread or crisp crackers for a comforting meal.

Notes

• Choose chuck roast or stew meat for maximum tenderness and rich flavor when browning beef.
• Allow extra cooking time if using tougher meat cuts to ensure meat becomes meltingly soft and easily shreddable.
• Enhance soup’s depth by deglazing pot with red wine or splash of Worcestershire sauce after browning beef, capturing all delicious browned bits.
• Customize vegetable mix by using seasonal or frozen vegetables, keeping proportions similar for balanced texture and nutrition.
• Make soup freezer-friendly by cooling completely before storing in airtight containers for up to 3 months, which helps develop even richer flavors.
• Boost protein and create gluten-free version by substituting barley or adding quinoa instead of traditional crackers for serving.
• Create low-sodium option by using homemade beef stock or reducing store-bought broth, controlling salt levels without compromising taste.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 455
• Sugar: 6 g
• Sodium: 550 mg
• Fat: 27 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg