My Mom’s Old-Fashioned Vegetable Beef Soup is the coziest bowl of comfort you can imagine — chock-full of tender beef, garden-fresh veggies, and a savory broth that tastes like home. Every spoonful reminds me of chilly weekends spent in my mom’s kitchen, with the savory aroma simmering for hours. It’s a nostalgic recipe where every ingredient shines on its own, yet the magic is in how they meld together! If you’re craving a hearty, wholesome meal that makes enough to feed a crowd (and still have leftovers), this satisfying soup is sure to be an instant favorite.
Ingredients You’ll Need
While the ingredient list for My Mom’s Old-Fashioned Vegetable Beef Soup may look classic, each element serves a delicious purpose. From the rich base of beef and broth to the rainbow of veggies, these staples work together to make the kind of soup you’ll crave all year long.
- Beef stew meat, 1½ pounds: The star of the soup, bringing hearty texture and deep flavor — be sure to cut into bite-sized pieces for extra tenderness.
- Olive oil, 1 tablespoon: Adds a silkiness for searing the beef and sautéing veggies, plus a little healthful richness.
- Medium onion, chopped: Gives savory, aromatic backbone to the whole soup.
- Garlic, 2 cloves minced: Just a hint of garlicky magic that rounds everything out beautifully.
- Beef broth, 4 cups: The savory base piece — homemade or store-bought works fine, but the better the broth, the richer the soup!
- Water, 2 cups: Helps balance and stretch the broth so every veggie soaks up the flavor.
- Diced tomatoes with juice, 1 can (15 oz): Adds brightness, tang, and body — don’t drain, the juice is part of the magic.
- Carrots, 1 cup sliced: Sweetens the soup and gives it an inviting pop of color.
- Celery, 1 cup chopped: For that classic aromatic flavor and irresistible soup crunch.
- Peeled and diced potatoes, 1½ cups: Makes it extra hearty and gives a creamy texture as they simmer.
- Green beans, 1 cup fresh or frozen: Brings freshness and vibrant color, and holds their texture nicely.
- Corn kernels, ½ cup: Pops of natural sweetness and sunny yellow color.
- Peas, ½ cup: Tiny green bursts that round out the veggie mix so well.
- Salt, 1 teaspoon: Essential for coaxing out all those savory flavors.
- Black pepper, ½ teaspoon: A gentle hint of heat that wakes up the soup without dominating.
- Dried thyme, 1 teaspoon: Adds a subtle earthy aroma and classic soup-herb flavor.
- Bay leaf, 1: The secret aroma weapon; remember to take it out before serving!
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup
Step 1: Brown the Beef
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil shimmers, add in the beef stew meat. Let it sear without stirring for the first minute to get a lovely golden crust, then cook until browned on all sides, about 5 to 6 minutes. This step is essential for building rich, deep flavor in My Mom’s Old-Fashioned Vegetable Beef Soup right from the start.
Step 2: Sauté the Aromatics
Add the chopped onion to the browned beef and let it cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in the minced garlic and let it cook for another 30 seconds, just until fragrant. This base is what gives the broth its familiar, crave-worthy aroma.
Step 3: Build the Broth
Pour in the beef broth, water, and the entire can of diced tomatoes with their juices. Give everything a good stir, scraping any browned bits from the bottom of the pot. These bits are full of flavor and deserve a spot in every bite!
Step 4: Add the Veggies and Seasonings
Mix in the carrots, celery, potatoes, green beans, corn, peas, salt, black pepper, dried thyme, and bay leaf. This hearty medley transforms My Mom’s Old-Fashioned Vegetable Beef Soup into a meal that’s as balanced as it is satisfying. Stir well so everything is evenly distributed.
Step 5: Simmer Low and Slow
Bring the whole mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 1½ to 2 hours, stirring occasionally. This patient, low simmer is where the magic happens — the beef becomes meltingly tender and the vegetables soak up all that wonderful broth. Add a splash more water or broth if the soup ever looks too thick as it cooks.
Step 6: Finish and Serve
Once the beef is fork-tender and the vegetables are perfectly cooked, fish out the bay leaf. Give the soup a final taste and adjust seasoning if needed. Now grab your favorite ladle and serve up a steaming bowl of My Mom’s Old-Fashioned Vegetable Beef Soup — watch the smiles appear instantly!
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup
Garnishes
Brighten up each bowl with a handful of freshly chopped parsley or a quick swirl of cracked black pepper on top. For a fancier feel, a sprinkle of grated Parmesan or a dollop of sour cream is absolutely delicious on My Mom’s Old-Fashioned Vegetable Beef Soup.
Side Dishes
Soup and bread are a match made in heaven. Serve thick slices of rustic sourdough, buttery cornbread, or crunchy crackers on the side to help sop up every last drop. If you want a lighter touch, a simple green salad works beautifully too.
Creative Ways to Present
Ladle My Mom’s Old-Fashioned Vegetable Beef Soup into big, cozy mugs for a movie night treat, or serve it in mini bread bowls at a party for a show-stopping twist. For kids, try serving the soup alongside mini grilled cheese sandwiches for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
Leftovers of My Mom’s Old-Fashioned Vegetable Beef Soup store beautifully! Once cooled, transfer the soup to airtight containers and refrigerate for up to 4 days. The flavors deepen as it sits, making tomorrow’s lunch even tastier.
Freezing
For longer storage, ladle cooled soup (without overfilling) into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Thaw overnight in the refrigerator for best texture and flavor.
Reheating
Warm thawed or refrigerated soup in a saucepan over medium heat, stirring occasionally until piping hot. Add a splash of water or broth if the soup seems too thick, and adjust seasoning if needed for that just-cooked taste.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is classic for My Mom’s Old-Fashioned Vegetable Beef Soup, you can also use chuck roast cut into cubes, or even leftover roast beef for a shortcut. Just make sure to simmer long enough so the beef becomes super tender.
Can I add or swap out vegetables?
Definitely! This recipe is a great base for using seasonal or leftover veggies. Try parsnips, turnips, sweet potatoes, or even cabbage. The beauty of My Mom’s Old-Fashioned Vegetable Beef Soup is its flexibility and heartiness.
Is this soup gluten-free?
Yes, as written, this soup is naturally gluten-free! Just double-check your beef broth label to ensure there’s no hidden gluten, especially if you’re cooking for those with dietary restrictions.
How do I make this recipe in a slow cooker?
To make My Mom’s Old-Fashioned Vegetable Beef Soup in a slow cooker, brown the beef and saute the onion/garlic as usual, then transfer everything to the slow cooker. Add all remaining ingredients, cover, and cook on low for 7–8 hours or on high for 4–5 hours.
Can I make this soup vegetarian?
Absolutely! Omit the beef and use vegetable broth, then double up on your favorite veggies or even add some beans for a hearty protein boost. It won’t quite be Mom’s, but it’ll still be soul-warming!
Final Thoughts
If you’re searching for a soup that’s rich with memories and flavor, My Mom’s Old-Fashioned Vegetable Beef Soup is exactly the recipe you need. It’s hearty, endlessly adaptable, and sure to remind you why homemade soup always tastes best. I hope you’ll make it soon, fill your kitchen with that incredible aroma, and share a bowl — or three — with someone you love!
Print
My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This comforting and hearty Vegetable Beef Soup recipe is a timeless favorite, passed down through generations. Made with tender beef, a medley of vegetables, and savory seasonings, it’s perfect for chilly days or whenever you crave a nourishing bowl of soup.
Ingredients
Beef Stew:
- 1 ½ pounds beef stew meat (cut into bite-sized pieces)
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 ½ cups peeled and diced potatoes
- 1 cup green beans (fresh or frozen)
- ½ cup corn kernels
- ½ cup peas
Broth and Seasonings:
- 4 cups beef broth
- 2 cups water
- 1 can (15 oz) diced tomatoes (with juice)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides.
- Sauté Vegetables: Add onion, cook until softened. Stir in garlic.
- Add Broth and Vegetables: Pour in broth, water, and tomatoes. Add carrots, celery, potatoes, green beans, corn, peas, salt, pepper, thyme, and bay leaf.
- Simmer: Bring to a boil, then reduce heat. Simmer covered for 1 ½ to 2 hours.
- Adjust Seasoning: Remove bay leaf. Taste and adjust seasoning.
Notes
- This soup tastes even better the next day.
- Feel free to customize with your favorite vegetables.
- Serve with crusty bread or crackers for a complete meal.
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