If you’re craving that warm, comforting hug in a bowl, look no further than Mom’s Old Fashioned Vegetable Beef Soup Recipe. This timeless classic is packed with tender beef, fresh garden vegetables, and a rich, savory broth that takes you back to simpler times. Every spoonful delivers a heartwarming blend of flavors and textures that make it the ultimate comfort food, perfect for chilly evenings or whenever you need a hearty meal made with love. Trust me, once you make it, this soup will quickly become a staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients might be simple and familiar, but they unite beautifully to create a soup that’s both hearty and vibrant. Each component plays an important role in layering the flavors, providing a satisfying texture, and enhancing the colorful presentation this dish is loved for.
- 1 1/2 lbs beef stew meat: The star that brings rich, tender meatiness to the soup’s base.
- 1 tbsp olive oil: For searing the beef and adding a subtle fruitiness to the broth.
- 1 onion, chopped: Offers a sweet, aromatic foundation as it sautés.
- 3 garlic cloves, minced: Adds depth and a garlicky warmth that complements the beef perfectly.
- 4 cups beef broth: The essential liquid that gives the soup its full-bodied flavor.
- 2 cups water: Balances the broth and helps everything cook evenly.
- 1 can (14.5 oz) diced tomatoes, with juices: Brings acidity and a touch of sweetness to brighten the soup.
- 3 carrots, sliced: Adds natural sweetness and texture to keep each bite interesting.
- 3 celery stalks, sliced: Gives a mild, aromatic crunch that rounds out the veggies.
- 2 potatoes, peeled and diced: Makes the soup heartier and soaks up all those lovely flavors.
- 1 cup green beans, trimmed and cut: Adds freshness and a vibrant green pop.
- 1 cup corn kernels: Brings a touch of sweetness and bright color—fresh, frozen, or canned all work great.
- 1 cup peas: Adds tender bite and a lovely burst of green.
- 1 tsp dried thyme: Infuses the broth with a subtle herbal note.
- 1 tsp dried basil: Adds a hint of warm, fragrant earthiness.
- 1 bay leaf: Essential for deepening the soup’s flavor profile while it simmers.
- Salt and black pepper to taste: Enhances all the ingredients and balances the overall flavor.
- Chopped fresh parsley for garnish (optional): A fresh, bright finishing touch.
How to Make Mom’s Old Fashioned Vegetable Beef Soup Recipe
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 sear it on all sides until it develops a beautiful brown crust, about 5 to 7 minutes. This step is crucial because it locks in the beef’s juices and builds a deep flavor base for the soup. Once browned, remove the beef and set it aside—don’t rush this part; the caramelization makes all the difference!
Step 2: Sauté Aromatics
In the same pot with those delicious beef drippings, toss in the chopped onion and minced garlic. Sauté them for 2 to 3 minutes until they become soft and fragrant. This layer of aroma adds sweetness and depth that harmonizes perfectly with the beef coming back to the pot.
Step 3: Create the Broth
Return the browned beef to the pot and pour in the beef broth, water, and diced tomatoes with their juices. Add dried thyme, dried basil, the bay leaf, and season with salt and black pepper. Bring everything to a boil to kickstart the melding of flavors, then reduce the heat and let it simmer gently, covered, for 45 minutes to an hour. This slow simmering tenderizes the beef, allowing it to soak up all those herbal spices while infusing the broth with a rich, comforting taste.
Step 4: Add Root Vegetables and Green Beans
Next, stir in the sliced carrots, celery, diced potatoes, and green beans. Simmer the soup uncovered for 20 to 25 minutes, just enough for the veggies to soften to that perfect fork-tender texture without becoming mushy. This combination adds layers of texture and classic colors that make the soup so nostalgic and inviting.
Step 5: The Final Touches
Finally, stir in corn kernels and peas, cooking for an additional 5 minutes. These last two vegetables add fresh pops of sweetness and vibrant color to round out the bowl. Remove the bay leaf, give the soup a taste test, and adjust the salt and pepper if needed. Serve each bowl piping hot, garnished with fresh parsley if you like that extra burst of green freshness.
How to Serve Mom’s Old Fashioned Vegetable Beef Soup Recipe
Garnishes
While the soup itself is a star, a sprinkle of chopped fresh parsley brings a lively brightness and visual appeal. For an extra touch, a dollop of sour cream or a grating of sharp cheddar cheese can add richness that everyone will love.
Side Dishes
This soup shines alongside crusty bread, buttery dinner rolls, or classic grilled cheese sandwiches. The warm, hearty soup and a crunchy, cheesy sandwich create the ultimate comforting meal that feels like a hug from your favorite childhood memories.
Creative Ways to Present
For a cozy dinner party, serve the soup in bread bowls, scooping the soft bread into the soup as you eat. Another fun idea is to use clear glass mugs for individual servings, showcasing the colorful layers of veggies and beef—the presentation sparks conversation and appetite alike!
Make Ahead and Storage
Storing Leftovers
Mom’s Old Fashioned Vegetable Beef Soup Recipe tastes even better the next day as the flavors meld together beautifully. Store any leftovers in an airtight container in the refrigerator for up to four days. Just reheat gently on the stove for a quick, satisfying meal later in the week.
Freezing
If you want to batch cook, this soup freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some room for expansion. It will keep well for up to three months, making it perfect for those busy days when you want a homemade meal without the fuss.
Reheating
To reheat, thaw the frozen soup overnight in the fridge if possible, then warm it slowly on the stovetop over medium heat, stirring occasionally. This helps maintain the vibrant vegetable textures and keeps the beef tender. You can also reheat individual servings in the microwave for convenience.
FAQs
Can I use ground beef instead of stew meat?
While ground beef will work in a pinch, using stew meat gives you those tender, bite-sized chunks that make Mom’s Old Fashioned Vegetable Beef Soup Recipe so special. Ground beef tends to break down and won’t provide the same hearty texture.
What can I add to make the soup more flavorful?
Adding a splash of Worcestershire sauce or a spoonful of tomato paste during simmering can deepen the flavors. A bit of fresh herbs like thyme or rosemary added at the end also brightens the soup wonderfully.
Is this soup gluten-free?
Yes! Mom’s Old Fashioned Vegetable Beef Soup Recipe is naturally gluten-free as long as you use gluten-free beef broth. It’s a safe, hearty option for those with gluten sensitivities.
Can I use canned vegetables instead of fresh?
You can, but fresh or frozen vegetables tend to hold their texture and flavor better in this soup. If using canned veggies, add them towards the end of cooking to avoid over-softening.
How long can I keep the soup in the fridge?
Stored properly in an airtight container, this soup keeps well for up to four days in the refrigerator. Always check for freshness before reheating and consuming.
Final Thoughts
There’s something truly heartwarming about making and sharing Mom’s Old Fashioned Vegetable Beef Soup Recipe. Its rich flavors, tender meat, and garden-fresh vegetables combine in a way that feels like a warm embrace from home. Whether you’re cooking to comfort yourself or to share joy with family, this recipe delivers a timeless, delicious experience every single time. Give it a try—you’ll find it’s a recipe worth returning to again and again.
Print
Mom’s Old Fashioned Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Mom’s Old Fashioned Vegetable Beef Soup is a hearty and comforting dish featuring tender beef stew meat simmered with a medley of fresh vegetables in a flavorful broth. Perfect for a warm family meal, this classic American soup combines beef, carrots, celery, potatoes, green beans, corn, and peas seasoned with thyme, basil, and bay leaf for a wholesome taste that improves with time.
Ingredients
Meat and Oil
- 1 1/2 lbs beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
Vegetables
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Canned Goods
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes, with juices
Herbs and Seasonings
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sear the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown it on all sides, about 5 to 7 minutes. Once seared, remove the beef and set it aside to prevent overcooking.
- Sauté Aromatics: Using the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion softens and becomes translucent, releasing fragrant flavors into the pot.
- Add Liquids and Seasonings: Return the browned beef to the pot. Pour in the beef broth, water, and diced tomatoes with their juices. Stir in dried thyme, dried basil, bay leaf, salt, and black pepper. Bring this mixture to a boil over high heat.
- Simmer the Beef: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer gently for 45 minutes to 1 hour, or until the beef is tender and infused with the broth flavors.
- Add Vegetables: Add the sliced carrots, celery, diced potatoes, and green beans to the pot. Continue to simmer uncovered for 20 to 25 minutes, or until the vegetables are cooked through and tender.
- Finish with Corn and Peas: Stir in the corn kernels and peas. Cook the soup for another 5 minutes to warm these ingredients through without losing their texture.
- Final Touches: Remove the bay leaf from the soup. Taste and adjust the seasoning with additional salt and pepper as needed. Serve the soup hot, garnished with fresh chopped parsley if desired for a fresh and vibrant finish.
Notes
- This soup tastes even better the next day after the flavors have melded. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- To add a deeper, richer flavor, you can include a splash of Worcestershire sauce or a spoonful of tomato paste when adding the broth.
