My Mom’s Old-Fashioned Vegetable Beef Soup is a heartwarming, hearty soup that’s perfect for a cozy family meal. Packed with tender chunks of beef, a variety of vegetables, and a savory broth, this soup is comfort in a bowl. It’s the kind of soup that’s been passed down through generations, with each bite filled with familiar flavors and warmth. Whether you’re making it for a family dinner, or need a meal to feed a crowd, this classic soup will never go out of style.

Why You’ll Love This Recipe

This vegetable beef soup is everything you want in a cozy meal: flavorful, filling, and full of nutrition. The tender beef is simmered to perfection, and the vegetables provide a nice balance of sweetness and texture. The broth is rich, savory, and comforting, with just the right amount of seasoning. It’s an easy-to-make, one-pot meal that’s great for batch cooking, and leftovers taste even better the next day. This soup is the perfect way to nourish your body and soul, just like Mom used to make.

Ingredients

• 1 lb stew beef (chuck roast or round steak, cut into cubes)

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 medium carrots, peeled and sliced

• 2 medium potatoes, peeled and diced

• 1 cup celery, chopped

• 1 can (14.5 oz) diced tomatoes (with juices)

• 1 can (15 oz) green beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or canned)

• 6 cups beef broth (or vegetable broth for a lighter version)

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 1 bay leaf

• 1 cup frozen peas

• 1/2 cup small pasta (optional, such as elbow macaroni or shell pasta)

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed stew beef and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.

2. Sauté the vegetables: In the same pot, add the chopped onion and garlic, cooking for about 3-4 minutes until softened. Add the carrots, potatoes, and celery, and cook for an additional 5 minutes, stirring occasionally.

3. Add the broth and seasonings: Return the browned beef to the pot. Pour in the beef broth, diced tomatoes (with juices), thyme, rosemary, paprika, salt, pepper, and bay leaf. Stir to combine.

4. Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 45-60 minutes, or until the beef is tender and the vegetables are cooked through.

5. Add the frozen vegetables: Stir in the green beans, corn, peas, and pasta (if using). Continue simmering for an additional 10-15 minutes, or until the pasta is cooked and the vegetables are tender.

6. Taste and adjust seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or herbs if necessary. Remove the bay leaf before serving.

7. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers.

8. Enjoy: Enjoy the comforting, savory goodness of this old-fashioned vegetable beef soup!

Servings and timing

• Servings: 6-8 servings

• Prep time: 15 minutes

• Cook time: 1 hour 15 minutes

• Total time: 1 hour 30 minutes

Variations

• Add more vegetables: You can add other vegetables like parsnips, turnips, or zucchini for more flavor and texture.

• Use ground beef: If you prefer, you can use ground beef instead of stew beef. Simply brown it in the pot and follow the rest of the recipe as directed.

• Make it spicy: Add some diced jalapeños or red pepper flakes to give the soup a spicy kick.

• Use a slow cooker: For a slow cooker version, brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta and frozen vegetables in the last 30 minutes of cooking.

• Make it gluten-free: If you’re avoiding gluten, simply skip the pasta or use gluten-free pasta.

Storage/Reheating

• Refrigeration: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

• Freezing: This soup freezes well! Let it cool completely, then store it in a freezer-safe container or bag for up to 3 months. When ready to serve, thaw it overnight in the fridge and reheat on the stovetop. You may need to add a bit more broth to loosen it up after freezing.

• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add extra broth to adjust the consistency.

FAQs

1. Can I use other types of meat?

Yes! You can substitute the stew beef with ground beef, chicken, turkey, or even pork for a different flavor. Just adjust the cooking time as needed.

2. Can I skip the pasta?

Yes, you can skip the pasta if you want to keep it lighter or gluten-free. You can replace it with more vegetables if you’d like.

3. Can I make this soup in a slow cooker?

Yes! For a slow cooker version, brown the beef and sauté the vegetables, then transfer everything to the slow cooker with the broth and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours, adding the frozen vegetables and pasta during the last 30 minutes.

4. How do I make this soup thicker?

If you prefer a thicker soup, you can mash some of the potatoes or use an immersion blender to blend part of the soup, leaving some texture for a heartier feel.

5. Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to serve.

6. Can I add beans to this soup?

Yes! You can add kidney beans, cannellini beans, or chickpeas for extra protein and texture. Add them in with the frozen vegetables.

7. Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables like peas, corn, or green beans in place of fresh ones. Add them during the last 10-15 minutes of cooking.

8. Can I make this soup spicy?

Yes! If you like a bit of heat, add a pinch of red pepper flakes, some chopped jalapeños, or a dash of hot sauce when you’re cooking the vegetables.

9. Can I make this soup without potatoes?

Yes! If you want to skip the potatoes, you can add extra carrots or other root vegetables like parsnips for a different texture.

10. How do I keep the soup from being too greasy?

If you’re using fatty cuts of beef, you can brown the beef, then drain the excess fat before adding it to the soup. This will help reduce the greasiness of the final dish.

Conclusion

My Mom’s Old-Fashioned Vegetable Beef Soup is a classic comfort food that brings all the delicious, hearty flavors you crave in a simple, one-pot meal. With tender beef, fresh vegetables, and a savory broth, this soup is perfect for feeding a crowd or enjoying as leftovers. It’s an easy, family-friendly recipe that’s both filling and flavorful, making it an ideal dish for any occasion. Whether you’re cooking it for dinner or meal prepping for the week, this soup will always be a crowd-pleaser!

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