If you’re craving the warm embrace of a homemade classic, you absolutely have to try My Mom’s Old-Fashioned Vegetable Beef Soup Recipe. This comforting bowl is packed with tender, slow-simmered beef and a vibrant mix of garden-fresh vegetables, all infused with fragrant herbs that evoke nostalgia in every bite. It’s the kind of soup that feels like a cozy hug from home, perfect for chilly evenings or anytime you need a little heartwarming goodness on your table.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret to making this soup truly shine. Each component plays a key role in building layers of flavor, adding texture, or bringing bright color that makes the dish as inviting to the eyes as it is to the palate.

1 lb beef stew meat, cubed: Choose good-quality beef for tender, flavorful morsels that stand up well to slow cooking.
2 tablespoons olive oil: Adds a subtle richness and helps sear the beef beautifully.
Salt and pepper, to taste: Essential for seasoning and bringing out the natural flavors.
1 large onion, diced: Offers a savory sweetness that forms the soup’s flavorful base.
3 cloves garlic, minced: Infuses a warm, aromatic kick that elevates every spoonful.
4 cups beef broth: Provides a hearty, meaty foundation to simmer all ingredients together.
1 can (15 oz) diced tomatoes: Brings a bright acidity and subtle sweetness to balance the richness.
2 large carrots, sliced: Adds natural sweetness and a lovely tender crunch after simmering.
2 celery stalks, sliced: Offers freshness and a slight aromatic bitterness.
1 large potato, diced: Gives the soup satisfying body and creamy texture as it cooks down.
1 cup green beans, trimmed and cut into 1-inch pieces: Delivers a burst of color and crisp bite.
1 cup corn kernels (fresh, frozen, or canned): Sweet and juicy pieces to brighten the flavor.
1 cup peas (fresh or frozen): Brings a subtle sweetness and tenderness.
1 teaspoon dried thyme: Adds an earthy, slightly minty herbal note.
1/2 teaspoon dried basil: Infuses a gentle, sweet aroma that complements the tomatoes.
1/2 teaspoon dried oregano: Provides a subtle peppery depth.
1 bay leaf: Enhances the overall complexity with its distinctive fragrance.

How to Make My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

Step 1: Brown the Beef

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Season the cubed beef stew meat generously with salt and pepper. Once the pan is hot, sear the beef for about 5 to 7 minutes until it’s beautifully browned on all sides. This step is crucial because it locks in the juices and layers in that deep, savory flavor that forms the backbone of this soup. After browning, remove the beef and set it aside for later.

Step 2: Sauté Aromatics

Using the same pot (no need to clean it out—those browned bits are flavor gold), toss in the diced onion and minced garlic. Sauté for approximately 2 to 3 minutes until the onions are translucent and fragrant. This gentle cooking softens the vegetables and melds their tastes, creating the perfect aromatic base to build upon.

Step 3: Combine Ingredients and Broth

Return the browned beef to the pot and pour in the beef broth along with the diced tomatoes, carrots, celery, potato, green beans, corn, and peas. Give everything a good stir to combine. This colorful mix assures a variety of textures—from tender chunks of meat to crisp-tender vegetables—that make every bite interesting and satisfying.

Step 4: Add Herbs and Simmer

Sprinkle in the dried thyme, basil, oregano, and the bay leaf. Season with a bit more salt and pepper if you like. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer quietly for 1 to 1.5 hours, or until the beef is tender and the flavors have fully melded. Slow simmering is the secret to that comforting, just-right texture and depth of flavor that makes My Mom’s Old-Fashioned Vegetable Beef Soup Recipe a lasting favorite.

Step 5: Final Touches and Serve

Before serving, fish out the bay leaf and discard it. Ladle the piping hot soup into bowls. You’re now ready to enjoy a bowl brimming with hearty beef, garden-fresh vegetables, and rich broth that tastes like home.

How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

Garnishes

Simple garnishes add that extra touch of freshness and texture. Sprinkle chopped fresh parsley or a sprinkle of grated Parmesan cheese on top to enhance the soup’s flavors. A twist of cracked black pepper or a dollop of sour cream can also bring delightful contrasts in taste and creaminess.

Side Dishes

Pair this soup with rustic crusty bread or buttered dinner rolls for dipping and soaking up every last drop of broth. A crisp side salad with a light vinaigrette complements the hearty soup perfectly, balancing the meal with freshness and crunch.

Creative Ways to Present

For a cozy family dinner or casual entertaining, serve this soup in individual rustic bread bowls for an irresistible presentation. Or try layering it into wide, shallow bowls topped with a sprinkle of fresh herbs and a drizzle of good olive oil to brighten the flavors. Adding a few extra vegetables or swapping some herbs can make it your signature twist while honoring the tradition of My Mom’s Old-Fashioned Vegetable Beef Soup Recipe.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and tender textures. The flavors often deepen overnight, making leftovers even better the next day!

Freezing

You can freeze My Mom’s Old-Fashioned Vegetable Beef Soup Recipe with ease. Portion it into freezer-safe containers or heavy-duty ziplock bags, leaving some space for expansion. It freezes well for up to 3 months, giving you a convenient, comforting meal anytime you need one.

Reheating

When reheating, thaw in the refrigerator overnight if frozen. Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If the broth has thickened too much, add a splash of broth or water to loosen the consistency back to that perfect soupy texture.

FAQs

Can I use a slow cooker for My Mom’s Old-Fashioned Vegetable Beef Soup Recipe?

Absolutely! After browning the beef and sautéing the aromatics on the stove, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender and flavors meld beautifully.

What cut of beef is best for this soup?

Beef stew meat or chuck roast cut into cubes works best since these tougher cuts become tender and flavorful after slow cooking, essential for that classic texture in My Mom’s Old-Fashioned Vegetable Beef Soup Recipe.

Can I add other vegetables?

Definitely! Feel free to toss in your favorite seasonal vegetables like zucchini, bell peppers, or mushrooms. Just be mindful of cooking times to ensure everything ends up perfectly tender.

Is this soup gluten-free?

Yes, this recipe naturally contains no gluten. Just double-check any store-bought beef broth or canned tomatoes to ensure they’re gluten-free if you have sensitivities.

How can I make this soup more hearty?

To make it even heartier, add cooked pasta, barley, or rice during the last 15 minutes of cooking. These additions soak up the flavorful broth and add satisfying substance to every bowl.

Final Thoughts

There’s something truly special about My Mom’s Old-Fashioned Vegetable Beef Soup Recipe that goes beyond the wonderful ingredients and simple steps. It’s a dish that carries the warmth of family traditions and the cozy comfort of home-cooked love. I encourage you to give this recipe a try, embrace the slow simmer, and enjoy every satisfying spoonful that tastes like a hug from the heart.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

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4 from 27 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x

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Description

A hearty and comforting old-fashioned vegetable beef soup made with tender beef stew meat, a medley of fresh vegetables, aromatic herbs, and simmered slowly to develop rich flavors. Perfect for a wholesome family meal.

Ingredients

Scale

Beef

1 lb beef stew meat, cubed
2 tablespoons olive oil
Salt and pepper, to taste

Vegetables and Broth

1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (15 oz) diced tomatoes
2 large carrots, sliced
2 celery stalks, sliced
1 large potato, 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)

Herbs and Seasonings

1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf

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Instructions

Sear the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef stew meat with salt and pepper, then add it to the pot and sear for 5-7 minutes until the beef is browned on all sides. Remove the beef from the pot and set aside.
Sauté onions and garlic: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant, scraping the bottom of the pot to loosen any browned bits.
Add beef and vegetables: Return the seared beef to the pot. Pour in the beef broth and diced tomatoes. Add the sliced carrots, celery, diced potato, green beans, corn kernels, and peas. Stir to combine all ingredients evenly.
Season and simmer: Stir in the dried thyme, basil, oregano, and add the bay leaf. Adjust seasoning with additional salt and pepper as desired. Bring the soup to a boil over high heat, then reduce to low heat. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
Finish and serve: Remove the bay leaf from the soup before serving. Ladle the hot vegetable beef soup into bowls and enjoy immediately for a warming meal.

Notes

For richer flavor, brown the beef in batches without overcrowding the pot.
You can substitute fresh or frozen vegetables depending on availability and season.
If you prefer a thicker soup, mash some of the potatoes in the pot and stir.
Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
Adjust herbs to taste; fresh herbs can be used but add later in the cooking process to preserve flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American