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My Mom’s Old-Fashioned Vegetable Beef Soup

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My Mom’s Old-Fashioned Vegetable Beef Soup is a hearty, comforting dish with tender beef, vegetables, and savory broth. Perfect for family dinners, this soup is a classic, nourishing meal that will warm you up from the inside out.

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)

Instructions

  1. In a large pot, heat olive oil over medium-high heat. Brown the stew beef on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, sauté the onion and garlic for 3-4 minutes until softened. Add the carrots, potatoes, and celery and cook for another 5 minutes.
  3. Return the beef to the pot, add the beef broth, diced tomatoes (with juices), thyme, rosemary, paprika, salt, pepper, and bay leaf. Stir to combine.
  4. Bring the soup to a boil, reduce the heat to low, and simmer, covered, for 45-60 minutes until the beef is tender and vegetables are cooked through.
  5. Stir in the green beans, corn, peas, and pasta (if using). Simmer for another 10-15 minutes until the pasta is cooked and vegetables are tender.
  6. Taste and adjust the seasoning with more salt, pepper, or herbs if necessary. Remove the bay leaf before serving.
  7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.

Notes

Add extra vegetables like parsnips, turnips, or zucchini for more flavor and texture.

For a spicier soup, add diced jalapeños or red pepper flakes.

Can be made in a slow cooker by transferring the browned beef and sautéed vegetables along with the broth and seasonings, then cooking on low for 6-8 hours or high for 3-4 hours.

For gluten-free, skip the pasta or use gluten-free pasta.

Nutrition

Find it online: https://yumntasty.com/my-moms-old-fashioned-vegetable-beef-soup/