If there’s one recipe that’s guaranteed to warm your soul and fill your kitchen with cozy aromas, it’s My Mom’s Old-Fashioned Vegetable Beef Soup. This hearty stew is loaded with tender beef, vibrant vegetables, and a flavorful broth that just begs to be savored on chilly days or whenever you crave a bite of home. Whether you’re making it for Sunday supper or prepping ahead for busy weeknights, this soup is as nourishing as it is nostalgic—making every spoonful a true comfort.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of My Mom’s Old-Fashioned Vegetable Beef Soup lies in its simple, time-tested ingredients. Each item adds a special layer of heartiness, color, or just the right touch of freshness to the final dish. Here’s what you’ll need and a few tips for getting the best results:

Beef stew meat or chuck roast: Opt for marbled cuts for meltingly tender bites after simmering.
Olive oil: Helps get a beautiful sear on the beef and builds a savory flavor base.
Onion: Chopped onion brings a subtle sweetness and depth to the broth.
Garlic: Three cloves make all the difference for that homestyle aroma.
Beef broth: Use a rich broth (homemade if you have it) to create a full-bodied soup.
Water: Lightens the broth and gives the vegetables room to shine.
Diced tomatoes (with juices): Tomatoes give a bright, tangy contrast to the savory beef.
Potatoes: Dice them evenly for a creamy texture that thickens the soup slightly as they cook.
Carrots: These add subtle sweetness and their beautiful color pops in every bowl.
Celery: Sliced celery enhances the soup’s aroma and adds a gentle crunch.
Green beans: Fresh or frozen are equally delicious—choose based on what’s on hand.
Corn kernels: Fresh, frozen, or canned all work; corn brings a lovely pop of sweetness.
Peas: Toss these in at the end to keep them bright and sweet.
Dried basil & thyme: The classic herb combo for that unmistakable old-fashioned flavor.
Salt and pepper: Don’t be shy—season to taste, and taste often.
Chopped parsley (optional): A final sprinkle of green for fresh flavor and a pretty finish.

How to Make My Mom’s Old-Fashioned Vegetable Beef Soup

Step 1: Brown the Beef

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Working in batches if needed, add your beef pieces and brown them on all sides. This crucial step caramelizes the meat, locking in juicy flavor that sets the foundation for the entire soup. Don’t rush—give those cubes space to get nicely golden!

Step 2: Sauté the Aromatics

Once the beef is browned, stir in the chopped onion and minced garlic. Let them cook for about three minutes, just until the onion softens and the garlic becomes wonderfully fragrant. This is where the whole kitchen starts to smell absolutely irresistible.

Step 3: Build the Broth

Pour in the beef broth, water, and the entire can of diced tomatoes (juices included). Give it all a good stir, scraping any browned bits from the bottom of the pot for maximum depth of flavor. This is the base for all that hearty goodness to come.

Step 4: Add the Vegetables and Seasonings

Now, add the potatoes, carrots, celery, green beans, dried basil, thyme, salt, and pepper. Mix everything well. Bring the soup to a rolling boil, then immediately reduce the heat to low, cover, and let it gently simmer. This slow cook makes both the beef and veggies irresistibly tender and allows the flavors to blend perfectly.

Step 5: Simmer to Perfection

Allow the soup to cook for 60 to 75 minutes, checking occasionally and stirring to make sure nothing sticks. If you have time, go for the full 75 minutes—the beef and veggies will reward your patience with perfect texture and taste.

Step 6: Finish with Corn and Peas

Stir in the corn and peas about 10 minutes before the soup is done. These should be added last to keep them bright and just tender—no mushy veggies here! Taste your soup and adjust the seasoning with extra salt or pepper as needed.

Step 7: Serve it Up

Ladle My Mom’s Old-Fashioned Vegetable Beef Soup into big bowls while it’s piping hot. Garnish with a sprinkle of fresh parsley if you like, and get ready for the ultimate comfort in every spoonful.

How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup

Garnishes

For that extra touch, top each bowl with a little chopped fresh parsley, a crack of black pepper, or even a swirl of good olive oil. A sprinkle of grated Parmesan can also add a boost of savory flavor, making each bite of My Mom’s Old-Fashioned Vegetable Beef Soup extra inviting.

Side Dishes

This soup pairs effortlessly with rustic bread—think crusty sourdough or pillowy dinner rolls for dunking. A simple side salad with crisp greens and a zesty vinaigrette makes a bright, refreshing counterpoint to the rich broth.

Creative Ways to Present

If you’re serving a crowd or hosting family dinner, try ladling the soup into mini soup mugs for a cozy appetizer. My Mom’s Old-Fashioned Vegetable Beef Soup is also delightful poured over a scoop of buttery mashed potatoes or served with cheesy toast for an updated comfort food meal.

Make Ahead and Storage

Storing Leftovers

Any leftover My Mom’s Old-Fashioned Vegetable Beef Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to four days. The flavors actually deepen with time, making the soup taste even better the next day—perfect for easy lunches.

Freezing

This recipe is freezer-friendly! Once cooled, portion the soup into freezer-safe containers, leaving some space at the top for expansion. It will keep well for up to three months. Thaw overnight in the fridge or gently in the microwave before reheating.

Reheating

To bring your soup back to life, gently warm it on the stovetop over medium heat, stirring occasionally. If reheating from frozen, let it thaw first for even warming. Add a splash of broth or water if it’s thicker than you’d like. Stir in fresh herbs at the end for a just-cooked freshness.

FAQs

Can I use a different cut of beef?

Absolutely! While stew meat or chuck roast is traditional for My Mom’s Old-Fashioned Vegetable Beef Soup, you can use any cut you like, even leftover roast beef or a quick-cooking ground beef version for those busy nights.

Which vegetables work best—can I swap any out?

Feel free to get creative with the vegetables! This soup shines with seasonal swaps, so try zucchini, parsnips, or even a handful of spinach at the end. Just bear in mind cooking times to keep everything tender but never soggy.

Is this soup gluten-free?

Yes, My Mom’s Old-Fashioned Vegetable Beef Soup is naturally gluten-free as long as you confirm your beef broth or stock has no added wheat or thickeners.

Can I make it in a slow cooker?

Definitely! Brown the beef and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours, adding the corn and peas in the last 30 minutes for best results.

How can I add more flavor to the broth?

For a deeper, richer broth, toss in a splash of Worcestershire sauce, a couple of bay leaves, or even a dash of hot sauce. Letting your soup rest overnight enhances all those layers of flavor as well.

Final Thoughts

If you’re craving real-deal comfort and a taste of family tradition, you’re going to love My Mom’s Old-Fashioned Vegetable Beef Soup. It’s a hug in a bowl that’s easy to make and impossible to forget. Pull out your biggest pot, gather your favorite people, and let this soulful recipe bring everyone to the table—trust me, you’ll be making it for years to come!

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty classic, My Mom’s Old-Fashioned Vegetable Beef Soup is a delicious and nutritious dish perfect for cool weather. Packed with tender beef, a variety of vegetables, and flavorful herbs, this soup is a family favorite that is sure to warm both body and soul.

Ingredients

Scale

Beef Stew:

1½ pounds beef stew meat or chuck roast (cut into 1-inch pieces)

Vegetables:

1 tablespoon olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
1½ cups potatoes (peeled and diced)
1½ cups carrots (sliced)
1 cup celery (sliced)
1 cup green beans (fresh or frozen)
¾ cup corn kernels (fresh, frozen, or canned)
¾ cup peas (frozen or canned)

Broth and Seasonings:

4 cups beef broth
2 cups water
1 (14.5 oz) can diced tomatoes (with juices)
1 teaspoon dried basil
½ teaspoon dried thyme
Salt and pepper to taste

Garnish:

Chopped parsley for garnish (optional)

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Instructions

Brown the Beef: Heat olive oil in a large pot, add beef, and brown on all sides.
Cook Aromatics: Add onion and garlic, cook until softened.
Add Broth and Vegetables: Pour in beef broth, water, and tomatoes. Stir in potatoes, carrots, celery, green beans, basil, thyme, salt, and pepper.
Simmer: Bring to a boil, then cover and simmer for 60–75 minutes until beef and veggies are tender.
Final Touches: Stir in corn and peas 10 minutes before done. Adjust seasoning as needed.
Serve: Garnish with parsley and serve hot.