If you’re craving a big bowl of cozy, nostalgic comfort, My Mom’s Old-Fashioned Vegetable Beef Soup is the answer. This recipe simmers together hearty beef, tender vegetables, and rich broth, creating the kind of homestyle aroma that brings everyone to the kitchen. It’s a soup that radiates warmth and is loaded with good-for-you veggies, savory meat, and that unmistakable “made with love” taste you just can’t find in a can. On blustery days or anytime you need a taste of home, this is the soup you’ll want bubbling away on your stove.
Ingredients You’ll Need
The beauty of My Mom’s Old-Fashioned Vegetable Beef Soup is its simplicity—each ingredient is chosen for its purpose, whether it’s adding deep flavor, vibrant color, or delicious texture. You don’t need anything fancy; just a handful of kitchen staples that come together magically in one pot.
- Beef stew meat (1 1/2 pounds): Go for well-marbled cuts and cut them into bite-sized pieces for fork-tender bites.
- Olive oil (2 tablespoons): Searing the beef with olive oil builds that rich, savory base every great soup needs.
- Onion (1 large, chopped): This is the aromatic starting point, infusing the soup with sweet and savory depth.
- Garlic (3 cloves, minced): Nothing perks up the flavor quite like fresh garlic, so don’t skip it!
- Beef broth (4 cups): This is where the main body of flavor comes from, so use a broth you love.
- Water (2 cups): Helps balance and stretch the soup without dulling flavors.
- Diced tomatoes (1 can, 14.5 oz, with juice): Adds a subtly tangy layer and rich color.
- Carrots (3 medium, sliced): Brings gentle sweetness and warm orange hues.
- Celery (2 stalks, sliced): Essential for the classic “soup flavor”—it’s not the same without it.
- Potatoes (2 medium, peeled and diced): Adds heartiness and soaks up all those lovely broth flavors.
- Green beans (1 cup, fresh or frozen): For snappy texture and bright green bites.
- Corn (1 cup, fresh, frozen, or canned): A little sweet burst in every spoonful.
- Peas (1 cup, frozen or canned): For that pop of color and soft bite.
- Salt (1 teaspoon): Essential for seasoning the whole pot.
- Black pepper (1/2 teaspoon): Adds warmth and just the right amount of heat.
- Dried thyme (1/2 teaspoon): Provides that subtle herbal undertone that makes this truly “old-fashioned.”
- Dried basil (1/2 teaspoon): Rounds out the aromatics with a touch of earthiness.
- Bay leaf (1): Don’t forget to remove this at the end—its flavor lingers beautifully in the broth.
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup
Step 1: Sear 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 all over—don’t rush this part! Letting the beef get a nice sear is what gives My Mom’s Old-Fashioned Vegetable Beef Soup its deep, signature flavor, so aim for 5 to 7 minutes until beautifully browned on all sides. Once done, scoop the beef out and set it aside for a bit.
Step 2: Sauté the Onion and Garlic
Using the same pot, toss in the chopped onion and minced garlic. Stir and cook until the onion softens and everything smells wonderful, about 3 minutes. This will scrape up all that lovely caramelized flavor from the beef bits on the bottom, building the soup’s irresistible aroma.
Step 3: Build the Soup Base
Return the browned beef to the pot with the onions and garlic. Pour in the beef broth, water, and the entire can of diced tomatoes with all their juices. Give everything a good stir so all those flavors start blending together. This is the backbone of My Mom’s Old-Fashioned Vegetable Beef Soup!
Step 4: Add the Hearty Veggies and Seasonings
Stir in the sliced carrots, celery, and diced potatoes along with salt, black pepper, dried thyme, dried basil, and the bay leaf. Bring the mixture to a boil, then immediately drop to a simmer, cover, and let it bubble gently for 45 minutes. This long simmer lets the beef get perfectly tender and infuses the broth with veggie goodness.
Step 5: Add Remaining Vegetables
Now it’s time for the green beans, corn, and peas! These go in for the last 15–20 minutes of cooking, uncovered, so they stay fresh and vibrant but still get tender. It’s amazing how much color and life they bring to the pot. Keep simmering until all the vegetables are just right and the beef is pull-apart tender.
Step 6: Finishing Touches
Before ladling up this marvelous soup, don’t forget to fish out the bay leaf (it’s done its job). Taste and adjust your seasonings if you like—maybe a bit more salt or pepper if needed. That’s it! My Mom’s Old-Fashioned Vegetable Beef Soup is ready to serve, filling your kitchen with that irresistible, homey fragrance.
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup
Garnishes
Ladle the steaming soup into big bowls and give it a finishing touch with fresh herbs like chopped parsley or a sprinkle of cracked black pepper. If you want a little extra richness, try a dollop of sour cream or a handful of shredded cheese on top. These garnishes not only make My Mom’s Old-Fashioned Vegetable Beef Soup look beautiful but also add fun flavor twists.
Side Dishes
This soup is wonderfully filling on its own, but a slice of crusty bread or a flaky biscuit on the side is simply perfection for soaking up every last bit of that savory broth. For a lighter pairing, a crisp green salad brings freshness and crunch, balancing out the heartiness of My Mom’s Old-Fashioned Vegetable Beef Soup.
Creative Ways to Present
Serve the soup in oversized mugs for a cozy fireside feel, or in rustic bread bowls to really wow your guests. For family gatherings, set up a little “soup bar” with bowls of grated cheese, fresh herbs, or even hot sauce so everyone can customize their own bowl of My Mom’s Old-Fashioned Vegetable Beef Soup.
Make Ahead and Storage
Storing Leftovers
Let any leftover My Mom’s Old-Fashioned Vegetable Beef Soup cool to room temperature before transferring it into airtight containers. It’ll keep well in the fridge for up to four days, and you’ll find the flavor gets even better after a night’s rest.
Freezing
This is an ideal freezer soup! Pour cooled portions into freezer-safe containers or sturdy resealable bags (leave a little space for expansion). My Mom’s Old-Fashioned Vegetable Beef Soup can be frozen for up to three months. Thaw overnight in the refrigerator for the best texture when you’re ready to enjoy it again.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat until piping hot, stirring occasionally. If you’re in a hurry, the microwave works fine in 1- to 2-minute intervals, just be sure to stir well for even heating. Add a splash of broth or water if it thickens up too much in the fridge.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is classic for My Mom’s Old-Fashioned Vegetable Beef Soup, chuck roast or even leftover pot roast work beautifully—just be sure to cut any meat into bite-sized pieces for perfect spoonfuls.
What vegetables can I swap in?
This soup is perfect for using up whatever veggies you have on hand. Try adding okra, lima beans, cabbage, or even sweet potatoes—My Mom’s Old-Fashioned Vegetable Beef Soup is wonderfully forgiving and flexible.
Is this soup gluten-free?
Yes! As written, My Mom’s Old-Fashioned Vegetable Beef Soup contains no gluten, making it a safe option for gluten-free diets. Just double-check your broth and canned vegetables to be sure there are no hidden gluten additives.
Can I make this in a slow cooker?
Definitely. Brown the beef and sauté the onion and garlic first for best flavor, then transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add the green beans, corn, and peas toward the last hour.
What’s the best way to double the recipe?
Simply double all the ingredients and use your largest pot, or split into two pots if needed. My Mom’s Old-Fashioned Vegetable Beef Soup is made for feeding a crowd, and leftovers freeze beautifully, so don’t hesitate to make extra!
Final Thoughts
There is something truly special about a pot of My Mom’s Old-Fashioned Vegetable Beef Soup simmering away—it’s not just a meal, it’s a whole mood. Warm, inviting, and made for sharing, this is a recipe you’ll come back to every time you crave a taste of home. Give it a try and watch it become a family favorite in your own kitchen!
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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 that has been passed down through generations. This old-fashioned soup is packed with tender beef, a variety of vegetables, and savory seasonings, making it the perfect meal for a cozy night in.
Ingredients
Beef:
- 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
Vegetables:
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 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)
Broth and Seasonings:
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 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: Heat olive oil in a large pot, brown beef pieces on all sides. Set beef aside.
- Sauté Onion and Garlic: In the same pot, sauté onion and garlic until soft.
- Cook the Soup: Return beef to the pot, add broth, water, diced tomatoes, carrots, celery, potatoes, salt, pepper, thyme, basil, and bay leaf. Simmer covered for 45 minutes.
- Add Remaining Vegetables: Stir in green beans, corn, and peas. Simmer uncovered for 15–20 minutes until vegetables are tender.
- Serve: Remove bay leaf before serving.
Notes
- This soup tastes even better the next day as the flavors develop.
- You can customize the vegetables based on your preferences or what you have on hand.
- This soup freezes well 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
