There are some recipes that just feel like a warm hug, and Mom’s Old Fashioned Vegetable Beef Soup is absolutely one of them. With its tender beef, garden-fresh vegetables, and rich savory broth, each spoonful is a taste of home. This soup is hearty, nourishing, and brimming with flavor, making it perfect for chilly nights or when you need a little comfort in a bowl. Whether you’re recreating childhood memories or starting a new family tradition, this classic soup brings everyone to the table, eager for seconds.
Ingredients You’ll Need
The beauty of Mom’s Old Fashioned Vegetable Beef Soup lies in its simple, wholesome ingredients. Each one adds its own special touch, whether it’s deep, meaty richness, bright pops of color, or a gentle sweetness. Here’s what you’ll need and why every component matters:
- Beef stew meat (1½ pounds): Choose well-marbled beef for maximum tenderness and that signature savory flavor.
- Olive oil (1 tablespoon): Helps sear the beef and build a flavorful base for the soup.
- Onion (1 small, chopped): Adds subtle sweetness and depth to the broth.
- Garlic (2 cloves, minced): Brings a gentle, aromatic kick that ties all the flavors together.
- Carrots (3, sliced): Offer a natural sweetness and vibrant color to the soup.
- Celery (2 stalks, sliced): Adds a classic soup flavor with a bit of crunch.
- Potatoes (3, peeled and diced): Make the soup hearty and satisfying, giving it body and texture.
- Diced tomatoes (1 14.5-ounce can, with juice): Add tang and a rich tomato base to the broth.
- Beef broth (6 cups): The backbone of the soup, infusing every bite with savory goodness.
- Green beans (1 cup, trimmed and cut): Bring fresh crunch and color, plus a touch of earthiness.
- Corn (1 cup, fresh, frozen, or canned): Adds a hint of sweetness and bright yellow kernels.
- Peas (1 cup, frozen or canned): Round out the veggie mix with their sweet, tender pop.
- Dried thyme (1 teaspoon): Lends a subtle herbal note that enhances the beef and veggies.
- Salt (1 teaspoon): Essential for drawing out all those deep, comforting flavors.
- Black pepper (½ teaspoon): Gives just the right amount of gentle heat.
- Bay leaf (1): Adds a layer of aromatic warmth to the simmering soup.
How to Make Mom’s Old Fashioned Vegetable Beef Soup
Step 1: Sear the Beef
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear it until browned on all sides, which takes about 5 to 7 minutes. Don’t rush this step—the browning builds a deep, savory foundation that will make your Mom’s Old Fashioned Vegetable Beef Soup truly irresistible. Once browned, remove the beef and set it aside.
Step 2: Sauté the Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes, just until they’re soft and fragrant. This quick step infuses the oil and the pot with a sweet, garlicky aroma, setting the stage for all the vegetables to come.
Step 3: Add the Hearty Veggies
Next, toss in the sliced carrots, celery, and diced potatoes. Let them cook for about 5 minutes, stirring occasionally. This helps them start to soften and soak up all those lovely flavors left behind by the beef and aromatics.
Step 4: Build the Broth
Return the seared beef to the pot. Pour in the diced tomatoes (including their juice) and beef broth. Sprinkle in the thyme, salt, pepper, and drop in the bay leaf. Give everything a gentle stir, then bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 45 to 60 minutes. This slow cooking time allows the beef to become tender and the vegetables to meld beautifully with the broth.
Step 5: Add the Finishing Veggies
After the soup has simmered and the beef is melt-in-your-mouth tender, stir in the green beans, corn, and peas. Cook for another 10 to 15 minutes so the veggies stay bright and crisp-tender. Before serving, don’t forget to remove the bay leaf and taste the soup, adjusting the seasoning as needed.
How to Serve Mom’s Old Fashioned Vegetable Beef Soup
Garnishes
For that comforting homemade touch, top each bowl with a sprinkle of freshly cracked black pepper or a handful of chopped parsley. If you want to take it up a notch, add a few shavings of Parmesan or a drizzle of good olive oil—simple, but so satisfying.
Side Dishes
A big steaming bowl of Mom’s Old Fashioned Vegetable Beef Soup is a meal in itself, but it’s even better with a thick slice of crusty bread or a buttery biscuit to help soak up every last drop. If you’re craving something lighter, a crisp green salad on the side balances the richness of the soup beautifully.
Creative Ways to Present
Serve your soup in rustic ceramic bowls for a cozy, homey vibe, or ladle it into a bread bowl for a fun (and edible!) twist. If you’re hosting a gathering, offer a soup bar—set out toppings like shredded cheese, fresh herbs, and hot sauce so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
The flavors of Mom’s Old Fashioned Vegetable Beef Soup only get better with time, making it perfect for leftovers. Once cooled, store the soup in an airtight container in the refrigerator for up to 4 days. The vegetables and beef will continue to soak up all those savory notes, ensuring every bowl is just as delicious as the first.
Freezing
This soup freezes beautifully. Ladle completely cooled soup into freezer-safe containers, leaving a little space at the top for expansion. You can freeze it for up to 3 months. When you’re ready for a homemade meal, just thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
To reheat, simply warm the soup over medium heat on the stovetop until it’s hot and steaming, stirring occasionally. If the soup thickens in the fridge, add a splash of beef broth or water to loosen it up. You can also microwave individual portions—just cover the bowl loosely and heat in 1-minute bursts, stirring in between.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is traditional for Mom’s Old Fashioned Vegetable Beef Soup, chuck roast or even short ribs (cut into pieces) work well too. Just be sure to choose a cut with some marbling for the most tender, flavorful results.
Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the aromatics first, then transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, adding the green beans, corn, and peas during the last 30 minutes of cooking.
What vegetables can I swap or add?
Feel free to customize Mom’s Old Fashioned Vegetable Beef Soup with your favorites! Try adding parsnips, turnips, or even sweet potatoes. You can also toss in a handful of spinach or kale at the end for extra greens.
Is this recipe gluten-free?
Yes, as long as all your ingredients (especially the beef broth) are gluten-free, this soup fits perfectly into a gluten-free diet. Double-check labels if you have dietary concerns.
How can I make the soup even heartier?
For an extra-filling version, stir in a cup of cooked pasta, barley, or rice during the last 10 minutes of cooking. This transforms Mom’s Old Fashioned Vegetable Beef Soup into an even more satisfying meal!
Final Thoughts
Few dishes deliver comfort quite like a steaming bowl of Mom’s Old Fashioned Vegetable Beef Soup. It’s a true taste of home, ready to warm you up and bring everyone together. I hope you’ll make it, share it, and savor every nostalgic spoonful!
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Mom’s Old Fashioned Vegetable Beef Soup Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Mom’s Old Fashioned Vegetable Beef Soup is a hearty, comforting homemade soup featuring tender beef stew meat and a mix of fresh vegetables simmered in a flavorful beef broth. Perfect for chilly days, this classic American stovetop soup combines wholesome ingredients and traditional flavors to create a meal that’s both nourishing and satisfying.
Ingredients
Beef and Broth
- 1½ pounds beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (frozen or canned)
Instructions
- Sear the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides, about 5–7 minutes. Remove the beef and set aside.
- Sauté the aromatics and vegetables: In the same pot, add the chopped onion and minced garlic. Cook for 2–3 minutes until softened. Add the sliced carrots, celery, and diced potatoes, cooking for another 5 minutes while stirring occasionally.
- Combine ingredients and simmer: Return the seared beef to the pot. Stir in the diced tomatoes with their juice, beef broth, dried thyme, salt, black pepper, and bay leaf. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 45–60 minutes, or until the beef is tender and the vegetables are soft.
- Add remaining vegetables: Stir in the green beans, corn, and peas. Continue cooking for an additional 10–15 minutes until all vegetables are tender.
- Finish and serve: Remove the bay leaf before serving. Taste the soup and adjust the seasoning if needed. Serve hot and enjoy the comforting flavors.
Notes
- This soup tastes even better the next day, making it ideal for leftovers.
- Add pasta or barley to the soup for a heartier meal.
- Use frozen mixed vegetables as a convenient shortcut in the final cooking step.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
