Description
Mom’s Old Fashioned Vegetable Beef Soup is a hearty and comforting classic American dish featuring tender beef stew meat simmered with a medley of fresh vegetables in a rich tomato and beef broth. Perfect for chilly days, this flavorful soup offers a wholesome balance of protein and vegetables, making it an ideal main course for family meals. The slow simmering process melds the flavors beautifully, and it tastes even better the next day.
Ingredients
Scale
Beef and Broth
- 1½ pounds beef stew meat or chuck roast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 4 cups beef broth
- 2 cups water
Vegetables and Flavorings
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 tablespoon tomato paste
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, fresh or frozen
- 1 cup corn, fresh, canned, or frozen
- 1 cup peas, frozen or fresh
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, browning on all sides to develop flavor. Remove the browned beef and set aside.
- Sauté Aromatics: Using the same pot, sauté the chopped onion for 3–4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Return the browned beef to the pot. Pour in beef broth, water, diced tomatoes with juice, and tomato paste. Stir well to combine all ingredients.
- Incorporate Vegetables and Herbs: Add sliced carrots, celery, diced potatoes, dried thyme, salt, black pepper, and the bay leaf to the pot. Stir everything together.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1½ to 2 hours, or until the beef is tender and flavors meld.
- Add Quick-Cooking Vegetables: About 20–30 minutes before the end of cooking, add the green beans, corn, and peas. Continue simmering until these vegetables are tender but still vibrant.
- Finish and Serve: Remove the bay leaf. Adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley if desired. Serve hot with crackers or bread on the side for a satisfying meal.
Notes
- This soup tastes even better the next day as the flavors continue to develop.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for convenient future meals.
- You can substitute or add other vegetables such as zucchini, cabbage, or lima beans according to your preference or seasonal availability.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
