My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
There’s a reason why My Mom’s Old-Fashioned Vegetable Beef Soup is the one dish friends and family request again and again—it’s the embodiment of comfort. Every spoonful brings back memories of chilly nights, laughter around the kitchen table, and the unmistakable aroma drifting through the house as the soup slowly simmers. It’s loaded with tender beef, an abundance of vibrant veggies, and a simmered-all-day flavor that feels like a warm hug. Whether you’re craving nostalgia, a hearty meal, or just an easy way to feed a group, this is the soup recipe you’ll treasure and share.
Ingredients You’ll Need
The magic of My Mom’s Old-Fashioned Vegetable Beef Soup lies in its collection of humble, easy-to-find ingredients. Each one brings its own personality to the table—from rich broth and beef, to colorful garden veggies, to the dried herbs that pull it all together into something simply irresistible.
- Beef stew meat: Well-marbled, tender beef gives the soup its rich flavor and satisfying bite.
- Olive oil: Helps brown the beef and adds a subtle depth to the soup base.
- Onion: Adds sweetness and a savory undertone that forms the soup’s aromatic backbone.
- Garlic: Essential for its fragrant, unmistakable flavor that wakes up the broth.
- Beef broth: Forms the hearty, soul-warming foundation of the soup.
- Water: Balances out the richness of the broth and ensures just the right consistency.
- Diced tomatoes (with juice): Adds acidity, color, and a touch of sweetness for a vibrant base.
- Carrots: Bring natural sweetness and beautiful orange color to every bowl.
- Celery: Offers a mild, grassy freshness that cuts through the richness.
- Potatoes: Make the soup extra hearty and comfortingly thick.
- Green beans: Their texture and snap add variety alongside the softer vegetables.
- Corn: Little pops of sweetness brighten every mouthful.
- Peas: These soft, sweet gems give color and round out the veggie medley.
- Salt: Enhances all the natural flavors—don’t skimp!
- Black pepper: Brings gentle warmth and a bit of bite.
- Dried thyme: Earthy and aromatic, it’s a classic pairing with beef and vegetables.
- Dried basil: Balances the herbal notes with a bit of sweetness.
- Bay leaf: A subtle, unique touch that infuses the broth with a comforting background flavor.
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup
Step 1: Brown the Beef
Start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef stew meat and let it brown on all sides, about 5 to 7 minutes. This initial browning is your first chance to build huge flavor—don’t rush it! Remove the beef and set it aside so you can build a deeply savory soup base.
Step 2: Sauté the Onion and Garlic
In the same pot, add the chopped onion and minced garlic. Sauté them in the lovely beefy oil until the onion is soft and translucent, about 3 minutes. The aroma at this stage is positively mouthwatering—it’s the promise of great soup to come!
Step 3: Build the Broth Base
Return the browned beef to the pot. Pour in the beef broth, water, and canned diced tomatoes (including their juice). Give everything a good stir to deglaze the flavorful bits stuck to the bottom. This is where the soup starts coming together into that signature My Mom’s Old-Fashioned Vegetable Beef Soup taste.
Step 4: Add Vegetables and Simmer
Toss in the carrots, celery, potatoes, salt, pepper, thyme, basil, and bay leaf. Crank up the heat to bring everything to a gentle boil, then immediately lower it, cover with a lid, and let everything simmer quietly for about 45 minutes. Slow simmering is what transforms simple ingredients into something truly special.
Step 5: Add the Finishing Veggies
Uncover the pot and add the green beans, corn, and peas. Simmer, this time uncovered, for another 15 to 20 minutes, or until all the vegetables are tender and the beef is fork-tender. Don’t forget to fish out the bay leaf just before serving—it’s given everything it has!
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup
Garnishes
Top each bowl with a sprinkle of fresh chopped parsley or snipped chives for a burst of green and a gentle oniony kick. A light dusting of freshly ground black pepper, or even a spoonful of grated Parmesan, makes each serving of My Mom’s Old-Fashioned Vegetable Beef Soup look inviting and taste even richer.
Side Dishes
A big piece of crusty bread or a golden-brown dinner roll is practically a requirement for dunking into this soup—there’s nothing better for soaking up every last bit of the flavorful broth. Serve with a crisp garden salad or even a simple grilled cheese for the ultimate comfort food feast.
Creative Ways to Present
Ladle My Mom’s Old-Fashioned Vegetable Beef Soup into wide, shallow bowls for a rustic family-style presentation, or use individual mugs for a casual, cozy gathering (perfect for movie night!). You can even hollow out small bread boules for an edible soup bowl that’s sure to wow guests or bring extra excitement to family dinner.
Make Ahead and Storage
Storing Leftovers
Once the soup is cool, transfer it into airtight containers and refrigerate for up to 4 days. The flavors deepen and mingle as it rests, making each reheated serving taste just as wonderful—if not richer—than the day it was first made.
Freezing
My Mom’s Old-Fashioned Vegetable Beef Soup absolutely excels as a freezer meal. Divide the cooled soup into freezer-safe portions, leaving a little space for expansion, and freeze for up to 3 months. Thaw it overnight in the fridge, and you’ve got a ready-made dinner just waiting to be enjoyed.
Reheating
To reheat, simply warm the soup gently in a saucepan over medium-low heat until steaming and hot, stirring occasionally. Add a splash of water or broth if it seems too thick. For single servings, the microwave works just fine—just cover and heat in bursts, stirring in between.
FAQs
Can I make My Mom’s Old-Fashioned Vegetable Beef Soup in a slow cooker?
Absolutely! Brown the beef and sauté the onion and garlic first, then add everything to your slow cooker—except the final veggies, which you should add in the last hour. Cook on low for 7 to 8 hours or high for about 4 hours, until the beef and vegetables are tender.
Is it okay to customize the vegetables?
That’s one of the best parts! My Mom’s Old-Fashioned Vegetable Beef Soup is endlessly flexible—swap in whatever’s in the crisper. Okra, lima beans, zucchini, cabbage, or even sweet potatoes are all delicious additions or substitutes.
How do I make this gluten-free?
Great news: the recipe as written is already gluten-free! Just be sure to check that your beef broth doesn’t contain any hidden thickeners or flavorings with gluten, especially if you’re cooking for someone with celiac disease.
Can I use leftover roast beef instead of stew meat?
Definitely. If you have leftover roast beef, simply chop it up and add it during the last 20 minutes of cooking to warm through. Because it’s already cooked, you don’t need to brown it at the start—just let it soak up the delicious broth.
What if my soup is too thick or too thin?
If your soup is too thick for your liking, just pour in a bit more broth or water until it reaches the texture you love. If it’s a little thin, let it simmer uncovered for a few extra minutes to thicken up naturally—no need for any special tricks.
Final Thoughts
There’s just something undeniably special about My Mom’s Old-Fashioned Vegetable Beef Soup. Each time I cook up a pot, I’m reminded why it’s our family’s go-to comfort recipe: it’s easy, forgiving, and so deeply satisfying. I hope you’ll give it a try, put your own twist on it, and make some cozy kitchen memories of your own!
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My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty vegetable beef soup recipe passed down through generations, this old-fashioned soup is filled with tender beef, a variety of vegetables, and flavorful herbs. Perfect for a cozy family dinner or to enjoy as leftovers.
Ingredients
For the Soup:
- 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 3 medium carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium potatoes (peeled and diced)
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (frozen or canned)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and brown on all sides, about 5–7 minutes. Remove beef and set aside.
- Sauté Aromatics: In the same pot, add the onion and garlic and sauté until soft, about 3 minutes. Return the beef to the pot and add the beef broth, water, and diced tomatoes.
- Add Vegetables and Herbs: Stir in carrots, celery, potatoes, salt, pepper, thyme, basil, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Finish the Soup: Add green beans, corn, and peas. Simmer uncovered for an additional 15–20 minutes or until vegetables are tender and beef is fork-tender. Remove bay leaf before serving.
Notes
- This soup is even better the next day after the flavors meld.
- You can substitute or add vegetables based on what you have—okra, lima beans, or cabbage all work well.
- Freezes beautifully for future meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
