Old Fashioned Vegetable Beef Soup
This Old Fashioned Vegetable Beef Soup is a cozy, hearty soup filled with tender beef, chunky vegetables, and a rich, slow-simmered broth. It’s a wholesome, classic comfort soup that tastes like home and gets even better the next day.
Ingredients
- 1.5 to 2 pounds beef stew meat cut into 1-inch cubes (chuck roast works well, look for some marbling)
- 2 tablespoons olive oil or avocado oil for browning beef (or use canola/vegetable oil)
- 1 large yellow onion diced (about 1 1/2 cups)
- 3 medium carrots peeled and sliced into 1/4-inch rounds
- 3 stalks celery sliced
- 3 cloves garlic minced
- 3 medium russet or Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 1.5 cups green beans fresh or frozen, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 can diced tomatoes 14.5 ounces, undrained (fire-roasted if possible)
- 6 cups beef broth preferably low sodium
- 1 cup water plus more as needed for desired consistency
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon black pepper freshly ground, plus more to taste
- 1.5 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon smoked paprika optional, for extra depth
- 1 teaspoon granulated sugar optional, to balance tomato acidity
- 2 tablespoons fresh parsley chopped, for garnish (optional)
- fresh lemon juice or red wine vinegar a teaspoon or two at the end, to taste (optional, for brightness)
Instructions
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil and heat until it shimmers. Pat the beef dry with paper towels, season lightly with salt and pepper, and working in batches, add the beef in a single layer. Brown on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate and set aside, leaving the browned bits in the pot.
- Reduce heat to medium. If the pot looks dry, add a little more oil. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onions are translucent, about 6–8 minutes. Stir in the garlic and cook for 30–60 seconds, just until fragrant.
- Add the tomato paste and cook, stirring constantly, for 1–2 minutes until it darkens slightly. Pour in about 1/4 cup of the beef broth or water and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
- Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, water, diced tomatoes with their juices, Worcestershire sauce, salt, pepper, thyme, oregano, bay leaves, and if using, smoked paprika and sugar. Stir well and bring to a gentle boil over medium-high heat.
- Once the soup reaches a gentle boil, reduce heat to low or medium-low to maintain a steady simmer. Partially cover with a lid, leaving a small gap for steam to escape. Simmer for 45–60 minutes, stirring occasionally, until the beef is starting to get tender. If the liquid reduces too much, add a bit more broth or water. Taste the broth halfway through and adjust seasoning with a pinch more salt or a splash of Worcestershire if needed.
- Stir in the potatoes and green beans. Continue simmering, partially covered, for another 20–25 minutes, or until the potatoes are tender when pierced with a fork and the beef is very tender. If the soup is thicker than you like, add more broth or water; if it is too thin, simmer uncovered to reduce slightly.
- Stir in the frozen peas and corn and cook for 5–7 minutes, until heated through. Remove and discard the bay leaves. Taste and adjust seasoning with additional salt, pepper, or herbs as desired. If you like a brighter flavor, stir in a teaspoon or two of fresh lemon juice or a splash of red wine vinegar.
- Let the soup rest off the heat for about 5–10 minutes to allow the flavors to settle. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread, cornbread, or grilled cheese.
Notes
Yield: about 8 hearty servings. The soup keeps well in the refrigerator for 3–4 days and tastes even better the next day. For freezing, cool completely and freeze in airtight containers for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if needed. For a slow cooker version, brown the beef and sauté aromatics on the stove, then transfer to a slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, adding peas and corn in the last 30 minutes.
Nutrition
Calories: 350kcal
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