Description
Moms Old Fashioned Vegetable Beef Soup is a hearty and comforting American classic that combines tender beef stew meat with a variety of fresh vegetables simmered in a flavorful beef broth. Perfect for chilly days, this homemade soup is rich in protein and packed with wholesome ingredients that come together for a satisfying meal.
Ingredients
Scale
Beef and Broth
- 1½ pounds beef stew meat or chuck roast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes with juice
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (frozen or fresh)
Seasonings & Garnish
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped parsley for garnish (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef in batches and brown on all sides, which should take about 5–7 minutes in total. Once browned, remove the beef and set aside.
- Sauté Aromatics: Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Simmer the Broth: Return the browned beef to the pot and pour in the beef broth, water, and diced tomatoes along with their juices. Add dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer covered for 1 hour to develop rich flavors and tenderize the beef.
- Add Root Vegetables: After simmering, add sliced carrots, celery, and diced potatoes to the pot. Continue simmering for another 25–30 minutes until the vegetables become tender.
- Finish with Fresh Vegetables: Stir in green beans, corn kernels, and peas. Cook for an additional 10 minutes to warm and soften these vegetables without losing their texture. Remove the bay leaf and taste the soup, adjusting seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley if desired. Serve accompanied by crusty bread or crackers for a complete and comforting meal.
Notes
- This soup tastes even better the next day as the flavors meld together.
- For a quicker version, use leftover roast beef or ground beef instead of stew meat.
- The soup freezes well and can be stored for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
