I love making this old fashioned vegetable beef soup when I want something warm, hearty, and deeply comforting. It reminds me of classic home cooking, with tender chunks of beef, colorful vegetables, and a rich broth that slowly develops flavor as it simmers. I find it perfect for chilly evenings or whenever I want a nourishing meal that feels timeless and satisfying.
Why You’ll Love This Recipe
I appreciate how filling and balanced this soup is. The beef adds richness and protein, while the vegetables bring color, texture, and natural sweetness. Every spoonful feels wholesome and hearty.
I also enjoy how adaptable it is. I can use whatever vegetables I have on hand, and the long simmer creates a depth of flavor that makes the soup taste like it has been cooking all day, even though it is simple to prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound beef stew meat, cut into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, diced
1 cup green beans, trimmed and cut
1 can (14.5 ounces) diced tomatoes
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
salt to taste
black pepper to taste
Directions
I start by heating the olive oil in a large pot or Dutch oven over medium-high heat. I add the beef stew meat in batches and brown it on all sides. Once browned, I remove it from the pot and set it aside.
In the same pot, I add the diced onion and cook for about 3–4 minutes until softened. Then I stir in the minced garlic and cook for another 30 seconds.
Next, I return the browned beef to the pot. I add the carrots, celery, potatoes, green beans, diced tomatoes, beef broth, thyme, parsley, and bay leaf. I stir everything together and bring it to a gentle boil.
Once boiling, I reduce the heat to low, cover, and let it simmer for about 45–60 minutes, or until the beef is tender and the vegetables are cooked through.
Before serving, I remove the bay leaf and season the soup with salt and black pepper to taste.
Servings and timing
I find that this recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Variations
I sometimes add corn or peas during the last 10 minutes of cooking for extra sweetness and color. When I want a thicker broth, I stir in a small slurry of cornstarch and water near the end of cooking.
If I prefer a deeper flavor, I add a splash of Worcestershire sauce or a pinch of smoked paprika. I can also swap the potatoes for barley to create a heartier texture.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, which I really enjoy.
To reheat, I warm it gently on the stovetop over medium-low heat until heated through. If the broth has thickened too much, I add a little extra beef broth or water.
I also freeze this soup for up to 3 months. I let it cool completely before transferring it to freezer-safe containers. I thaw it overnight in the refrigerator and reheat it slowly before serving.
FAQs
Can I use ground beef instead of stew meat?
I can use ground beef as a quicker alternative. I brown it first, drain excess fat, and then proceed with the recipe. The texture will be different but still delicious.
How do I make the beef more tender?
I allow the soup to simmer gently for enough time so the connective tissue breaks down. If needed, I extend the cooking time until the beef is fork-tender.
Can I make this in a slow cooker?
I can brown the beef first, then transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.
What other vegetables can I add?
I like adding zucchini, cabbage, peas, or even diced tomatoes with green chilies for a slight kick.
Can I make this soup ahead of time?
I often make it a day in advance because the flavors deepen overnight. I simply reheat it gently before serving.
Conclusion
I find this old fashioned vegetable beef soup to be a comforting classic that never goes out of style. It is hearty, nourishing, and perfect for sharing with family or saving for leftovers throughout the week. Whenever I crave a simple, satisfying meal, this soup is one I happily return to.
