Introduction

Old Fashioned Vegetable Beef Soup is a hearty, comforting meal perfect for chilly days. Packed with tender beef, vibrant vegetables, and rich broth, this classic soup warms you from the inside out.

Old Fashioned Vegetable Beef Soup Recipe - Recipe Image

Ingredients

2 lb stew meat (diced)
1 small onion (diced)
2 tbsp butter
2 cups mixed vegetables (corn, carrots, green beans, and peas)
3 large potatoes (diced)
3 1/2 cups beef broth
1 tsp beef bouillon
14 oz can petite diced tomatoes (not drained)
1 tbsp Worcestershire sauce
2 bay leaves
Salt and pepper (to taste)

Instructions

Step 1: Heat butter in a Dutch oven or large pot over high heat. Add stew meat and sear, turning to brown all sides evenly.
Step 2: Add diced onion to the pot and sauté while searing the beef. Stir frequently to prevent sticking, cooking for about 3 minutes.
Step 3: Stir in mixed vegetables, diced potatoes, canned tomatoes with juice, beef broth, beef bouillon, Worcestershire sauce, and bay leaves.
Step 4: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for at least 2 hours, or until the potatoes are tender and the meat is cooked through.
Step 5: Season with salt and pepper to taste. Remove bay leaves before serving.

Tips & Variations

For a slow cooker version, transfer seared beef and onions to the crockpot, add remaining ingredients, and cook on low for 4 hours or high for 2 hours.
Feel free to swap mixed vegetables for your favorites or add fresh herbs like thyme or parsley for extra flavor.
For a thicker soup, mash a few potatoes against the side of the pot and stir them in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or other stew cuts that become tender with slow cooking work well. Avoid lean cuts as they may become tough.

Can I make this soup vegetarian?

You can substitute vegetable broth for beef broth and replace the beef with hearty mushrooms, lentils, or beans for a vegetarian version.

Old Fashioned Vegetable Beef Soup Recipe

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4.8 from 141 reviews

Classic Old Fashioned Vegetable Beef Soup combines tender seared beef with a medley of hearty vegetables simmered slowly in a flavorful beef broth, delivering a comforting and nourishing meal perfect for any season.

Author: Ella
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meat and Aromatics

2 lb stew meat, diced
1 small onion, diced
2 tbsp butter

Vegetables

2 cup mixed vegetables (corn, carrots, green beans, and peas)
3 large potatoes, diced
14 oz can petite diced tomatoes (not drained)

Liquids and Seasonings

3 1/2 cups beef broth
1 tsp beef bouillon
1 tbsp Worcestershire sauce
2 bay leaves
Salt and pepper to taste

Instructions

Sear beef: Heat butter in a Dutch oven or large pot over high heat. Add the diced stew meat and sear it, browning all outside edges thoroughly by turning the meat as needed to develop a rich, flavorful crust.
Sauté aromatics: Add the diced onion to the pot while continuing to sear the beef. Stir the onions frequently to prevent sticking and cook for about 3 minutes until softened and fragrant. If using a slow cooker, transfer the seared beef and sautéed onions to the crockpot set on low now.
Add vegetables and create broth: Incorporate the mixed vegetables, diced potatoes, undrained diced tomatoes, beef broth, beef bouillon, Worcestershire sauce, and bay leaves into the pot or slow cooker, stirring gently to combine.
Simmer: Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover and let it simmer for at least 2 hours or until the potatoes are tender and the meat reaches your desired tenderness. For slow cooker, cook on high for 2 hours or on low for 4 hours, checking potatoes for doneness before serving.
Season and serve: Remove the bay leaves, then season the soup with salt and pepper to taste. Stir well, ladle into bowls, and serve hot for a comforting meal.

Notes

For richer flavor, allow the soup to rest for a few hours or overnight before reheating and serving.
You can substitute stew meat with chuck roast cut into cubes for similar tenderness.
If preferred, add herbs like thyme or parsley to enhance the soup’s aroma.
Adjust salt and pepper according to your taste, especially if using salted beef broth or bouillon cubes.
Leftovers keep well refrigerated for up to 3 days and freeze perfectly for up to 3 months.

Keywords: vegetable beef soup, old fashioned soup, stew meat soup, hearty beef soup, homemade vegetable soup