Old Fashioned Vegetable Beef Soup
This Old Fashioned Vegetable Beef Soup is a cozy, hearty, slow-simmered soup loaded with tender beef, rustic vegetables, and a rich tomato-beef broth. It tastes like something grandma would make and is perfect for chilly days, meal prep, and feeding a crowd.
Ingredients
- 1 1/2 pounds beef stew meat, chuck roast, or bottom round cut into 1-inch cubes; look for well-marbled chuck for tenderness and flavor
- 2 tablespoons olive oil or neutral cooking oil, divided
- 1 large yellow onion diced (about 1 1/2 cups)
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced into 1/2-inch rounds
- 3 stalks celery sliced
- 3 medium russet or Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 1 cup green beans frozen, or fresh trimmed and cut into 1-inch pieces
- 1 cup peas frozen
- 1 cup corn kernels frozen
- 14.5 ounces diced tomatoes canned, with juices
- 15 ounces crushed tomatoes or tomato sauce canned
- 6 cups beef broth low sodium preferred
- 1 cup water plus more as needed for thinning
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt plus more to taste, divided
- 1 teaspoon black pepper freshly ground, plus more to taste
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried basil or Italian seasoning
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar balances tomato acidity
- 1/2 teaspoon smoked paprika optional, for subtle smoky depth
- 2 tablespoons fresh parsley chopped, for finishing (optional)
- grated Parmesan cheese for serving, optional
- extra black pepper to taste, for serving
Instructions
- Heat 1 tablespoon of the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef dry with paper towels, then season lightly with some of the salt and pepper. Add half of the beef in a single layer and sear for about 3–4 minutes per side, until nicely browned. Transfer to a plate and repeat with the remaining oil and beef. Do not crowd the pan and do not rush this step; good browning builds deep flavor for the soup.1 1/2 pounds beef stew meat, chuck roast, or bottom round, 2 tablespoons olive oil, 2 teaspoons kosher salt, 1 teaspoon black pepper
- Reduce the heat to medium. In the same pot, add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the onion is translucent and the vegetables begin to soften. Scrape up any browned bits from the bottom of the pot as the vegetables cook. Add the garlic and cook for about 1 minute more, just until fragrant.1 large yellow onion, 3 medium carrots, 3 stalks celery, 3 cloves garlic, 2 teaspoons kosher salt
- Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly to cook off the raw flavor. Add the diced tomatoes with their juices, the crushed tomatoes or tomato sauce, Worcestershire sauce, sugar, thyme, basil or Italian seasoning, smoked paprika (if using), and bay leaves. Stir well and let the mixture bubble for 2–3 minutes to marry the flavors.2 tablespoons tomato paste, 14.5 ounces diced tomatoes, 15 ounces crushed tomatoes or tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon sugar, 1 1/2 teaspoons dried thyme, 1 teaspoon dried basil, 1/2 teaspoon smoked paprika, 2 bay leaves
- Return the browned beef and any accumulated juices from the plate to the pot. Pour in the beef broth and 1 cup of water. Stir, then bring the soup to a gentle boil over medium-high heat. Once it begins to bubble, reduce the heat to low, partially cover the pot (leave the lid slightly ajar), and simmer for 60–75 minutes, stirring occasionally, until the beef is becoming tender. If the soup looks too thick during simmering, add a splash more water or broth.1 1/2 pounds beef stew meat, chuck roast, or bottom round, 6 cups beef broth, 1 cup water
- Stir in the potatoes and green beans. Simmer the soup uncovered for another 20–25 minutes, or until the potatoes are just tender when pierced with a fork. Staggering the vegetables like this helps prevent them from overcooking and becoming mushy.3 medium russet or Yukon Gold potatoes, 1 cup green beans
- Add the peas and corn and continue simmering for 5–10 minutes, just until the vegetables are heated through and vibrant. Taste the soup and adjust seasoning with additional salt, pepper, or a tiny pinch of sugar if the tomatoes still taste sharp.1 cup peas, 1 cup corn kernels, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon sugar
- Remove and discard the bay leaves. Stir in the chopped fresh parsley. If the broth seems too thick, add a bit more water or broth; if it seems too thin, let it simmer with the lid off for another 5–10 minutes to reduce slightly. Ladle the soup into bowls and serve hot, topped with extra black pepper and grated Parmesan cheese if desired.2 bay leaves, 2 tablespoons fresh parsley, extra black pepper, grated Parmesan cheese
Notes
Storage: Let the soup cool to room temperature, then store in airtight containers in the refrigerator for up to 4–5 days or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed, or in the microwave in 60–90 second bursts, stirring between each. Variations: For a slow cooker version, brown the beef and sauté the aromatics first, then transfer everything (except peas and corn) to the slow cooker; cook on LOW for 7–8 hours or HIGH for 4–5 hours, adding peas and corn during the last 30 minutes. For a barley version, add 1/2 cup pearl barley with the broth. For a low-carb variation, omit potatoes and corn and add extra green beans, cabbage, and zucchini. This recipe is naturally gluten-free if your broth and Worcestershire are certified gluten-free.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @thenandnowspace for more