Sometimes you just need a bowl of something that feels like a warm hug. For me, that’s this Old Fashioned Vegetable Beef Soup. It’s the stuff my grandma made on rainy days, and the smell alone takes me right back.
It’s not fancy. It’s not complicated. But it’s honest, hearty, and packed with flavor that only gets better with time. This is the kind of soup that feeds your soul.
We’re going to make a batch so good, you’ll want to share it, but you won’t. Let’s get to it.
What You’ll Need
This recipe is all about simple, good ingredients coming together. Don’t stress too much about exact amounts; soup is forgiving.
- Beef: 2 pounds of beef chuck, cut into 1-inch cubes. This is the key to tender, fall-apart meat.
- Oil: 2 tablespoons of olive oil or vegetable oil.
- Veggies: A classic mix of 1 large yellow onion, 2 large carrots, and 2 celery stalks, all chopped.
- Garlic: 3 cloves, minced. Don’t be shy here.
- Tomato Paste: 2 tablespoons. This adds a deep, rich flavor base.
- Broth: 8 cups of low-sodium beef broth.
- Tomatoes: One 14.5-ounce can of diced tomatoes, don’t drain them.
- Potatoes: 1.5 pounds of Yukon Gold or red potatoes, cubed. They hold their shape well.
- Seasoning: 1 teaspoon dried thyme, 2 bay leaves, salt, and black pepper to taste.
- Frozen Veggies: 1 cup each of frozen corn and frozen peas. They go in at the end to stay bright.
Pro Tips
After making this soup a few hundred times, I’ve learned a few things. These little steps make a big difference.
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Get a Good Sear on the Beef: Don’t just brown the meat, give it a real, dark crust. This is where big flavor comes from. Cook it in batches so you don’t overcrowd the pot and steam the meat instead of searing it.
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Cook the Tomato Paste: After you soften your veggies, stir in the tomato paste and let it cook for a minute or two until it darkens. This simple step removes the raw tomato taste and makes it taste richer.
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Simmer, Don’t Boil: Once everything is in the pot, bring it to a boil and then immediately turn it down to a low simmer. A violent boil will make your meat tough. Low and slow is the secret to tender beef.
Tools You’ll Use
You don’t need any fancy gadgets. Just the basics will do the job perfectly.
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Ladle
Substitutions and Variations
Soup is flexible. Feel free to play around with what you have on hand.
| Original Ingredient | Good Swap | Notes |
|---|---|---|
| Beef Chuck | Ground Beef | Brown it first |
| Potatoes | Sweet Potatoes | Adds sweetness |
| Peas & Corn | Green Beans | Fresh or frozen |
You can also add a splash of red wine after cooking the veggies to deepen the flavor. Or, throw in some chopped mushrooms with the onions for an earthy taste.
Make-Ahead Tips
This soup is a perfect make-ahead meal. In fact, it tastes even better the next day after the flavors have had time to hang out together.
You can make the entire soup up to 3 days in advance and store it in the fridge. Just reheat it gently on the stove.
You can also prep by chopping all your vegetables a day or two before you plan to cook. Store them in an airtight container in the fridge.
How to Make Old Fashioned Vegetable Beef Soup
This is the fun part. Follow these steps and you can’t go wrong.
Step 1: Pat your beef cubes dry with a paper towel. This helps them sear better. Season them generously with salt and pepper.
Step 2: Heat the oil in your Dutch oven or large pot over medium-high heat. Add half the beef and sear on all sides until deeply browned. Remove the beef and set it aside. Repeat with the other half.
Step 3: Lower the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 5-7 minutes until they start to soften.
Step 4: Stir in the minced garlic and cook for about 30 seconds until you can smell it. Then, add the tomato paste and cook for another minute, stirring constantly.
Step 5: Pour in about a cup of the beef broth and scrape up any browned bits from the bottom of the pot. Those bits are pure flavor.
Step 6: Return the seared beef to the pot. Add the rest of the beef broth, the undrained diced tomatoes, thyme, and bay leaves.
Step 7: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 1.5 hours. You want the beef to be getting tender.
Step 8: Add the cubed potatoes to the pot. Put the lid back on and continue to simmer for another 30-40 minutes, or until the potatoes are fork-tender.
Step 9: Fish out the bay leaves. Stir in the frozen peas and corn and cook for just 5 more minutes.
Step 10: Taste the soup and add more salt and pepper if it needs it. Serve it hot.
The Details: Nutrition, Pairings, and More
Let’s break down some of the other useful stuff you might want to know.
| Nutrition Info | Per Serving (Approx.) |
|---|---|
| Calories | 450 kcal |
| Protein | 35g |
| Fat | 20g |
| Carbohydrates | 30g |
Diet Swaps:
- Low-Carb: Swap the potatoes for cauliflower florets. Add them in the last 20 minutes of cooking.
- Low-Sodium: Use no-salt-added beef broth and canned tomatoes. Control the salt yourself.
Meal Pairings:
This soup is a meal on its own, but it loves company. A piece of crusty bread for dipping is a must. A simple green salad with a light vinaigrette also works well.
Time-Saving Tips:
Do all your chopping before you start cooking. Having your onions, carrots, celery, garlic, and potatoes ready to go makes the whole process smooth and stress-free.
Leftovers and Storage
Got leftovers? That’s a good thing.
Let the soup cool down a bit before storing it. Pour it into an airtight container and it will keep in the fridge for up to 4 days.
This soup also freezes beautifully. Ladle it into freezer-safe containers or bags. It’ll be good for up to 3 months. To reheat, just let it thaw in the fridge overnight and then warm it up on the stove.
Frequently Asked Questions
Q1. What is the best cut of beef for this soup?
Ans: Beef chuck is your best friend here. It has great flavor and fat content, which makes the beef super tender after a long, slow simmer.
Q2. Can I make this in a slow cooker?
Ans: Yes. Sear the beef and sauté the veggies on the stove first for the best flavor. Then, transfer everything (except the frozen veggies) to the slow cooker and cook on low for 6-8 hours. Stir in the peas and corn at the very end.
Q3. Why is my beef tough?
Ans: You probably didn’t cook it long enough. Tough cuts like beef chuck need a low and slow cooking time to break down and become tender. If it’s still chewy, just let it simmer for another 30 minutes and check again.
Wrapping Up
This soup is more than just a recipe; it’s a bowl of comfort. It’s simple, honest food that fills you up and makes the house smell amazing.
Now it’s your turn. Give it a try and see for yourself.
I’d love to hear how it goes. Drop a comment below and tell me if you made any changes or if it reminded you of someone’s cooking.
