This old-fashioned vegetable beef soup brings hearty comfort in every spoonful. Packed with tender beef, rustic vegetables, and a rich tomato-based broth, it’s a cozy classic perfect for cold evenings, family dinners, or lazy Sunday meals.
Ingredient Breakdown
Each component of this soup plays an essential role in creating a balanced, savory bowl that’s brimming with flavor and texture.
Beef stew meat delivers richness and body to the soup. When browned properly and simmered gently, it turns tender and succulent, giving the broth its hearty backbone.
The root vegetables—carrots, potatoes, and celery—contribute layers of earthy sweetness and subtle bitterness. When cooked low and slow, they release their essence into the broth and absorb all the savory depth of the beef and tomatoes. Onions soften into a golden base that enhances the overall character of the dish.
Diced tomatoes and beef broth create a robust, tomato-forward base that’s both vibrant and savory. The acidity from the tomatoes balances the richness of the meat, while the broth carries all the flavors with a deep, satisfying depth.
Frozen corn and peas bring pops of color and a touch of sweetness. Their convenience makes them a perfect late-stage addition, ensuring they stay bright and tender.
Spices and seasonings are straightforward but essential. Garlic powder adds warmth, bay leaves infuse subtle herbaceous notes, and a splash of hot pepper sauce lends just enough kick to awaken the palate.
Step-by-Step Cooking Guide
Begin by searing the beef stew meat in hot oil until it’s browned on all sides. This crucial step develops a caramelized crust that enhances the flavor of the soup significantly. Avoid overcrowding the pot—brown the meat in batches if needed for even coloring.
Next, sauté chopped onions and celery in the remaining oil until they turn soft and golden. This aromatic foundation sets the tone for the entire soup, adding a subtle sweetness that melds seamlessly with the savory components.
Return the seared beef to the pot, then add tomatoes, broth, water, carrots, potatoes, corn, bay leaves, and garlic powder. Bring everything to a vigorous boil to initiate the flavor infusion, then reduce the heat to a gentle simmer. Let it bubble away for about an hour, allowing the beef to become tender and the vegetables to soften.
Towards the end, stir in the peas and hot pepper sauce. This finishing touch keeps the peas bright and the flavor lively. Cover the pot and simmer for another 30 minutes, letting the flavors settle and deepen before serving.
Recipe Tips & Frequently Asked Questions
Choosing the best cut of beef for tenderness and flavor:
Use well-marbled stew meat or chuck roast for a rich texture and deep beefy taste after simmering.
How to avoid mushy vegetables during long simmering:
Cut vegetables into uniform pieces and wait until the last 30 minutes to add delicate ingredients like peas.
Building a balanced broth: water vs. beef stock:
Use a combination of both to maintain a meaty flavor without overwhelming saltiness. Opt for low-sodium broth to better control the final taste.
Storing and reheating for best next-day flavor:
Store soup in airtight containers for up to 4 days. Reheat gently on the stove and add a splash of broth or water to loosen if needed.
What to Serve With This Recipe
Pair this soup with thick slices of crusty bread, homemade cornbread, or pillowy soft dinner rolls. These sides are perfect for dipping and soaking up every bit of the savory broth.
A crisp garden salad dressed with a tangy vinaigrette provides contrast to the warmth and richness of the soup. Cucumber and tomato salads or simple greens tossed in lemon juice and olive oil are ideal choices.
For beverages, go with comforting options like hot herbal tea, apple cider, or even a light-bodied red wine. If you prefer non-alcoholic drinks, try iced tea or a sparkling water with lemon.
Creative Additions and Variations
Switching up the protein is a great way to keep this recipe interesting. Ground beef, leftover roast beef, or even shredded rotisserie chicken can be used for a quicker version.
To boost the spice level, toss in fresh diced jalapeños or a dash of smoky chipotle in adobo sauce. These additions create a more fiery, robust flavor profile without overwhelming the base.
Busy days call for convenience—turn this into a slow cooker recipe by sautéing the meat and aromatics first, then transferring everything into the slow cooker and letting it simmer on low for 6–8 hours.
Frequently Asked Questions
Can I freeze this soup with potatoes in it?
Yes, though the texture of the potatoes may soften slightly after thawing. Freeze in single-portion containers for easier reheating.
How do I thicken the broth if it’s too thin?
Simmer uncovered for an additional 15–20 minutes or mash some of the potatoes directly in the soup to add body naturally.
Can I use fresh vegetables instead of frozen?
Absolutely. Add fresh peas and corn near the end of cooking to keep their texture intact.
What’s the best way to make it ahead of time?
Prepare the full soup, allow it to cool, and store it in the fridge overnight. The flavors will develop even more by the next day.
Old-fashioned vegetable beef soup is a humble, soul-warming dish that never goes out of style. Its savory broth, tender chunks of beef, and garden vegetables make it a satisfying meal on its own. Whether you’re gathering around the table on a weeknight or prepping meals for the week ahead, this hearty classic deserves a spot in your kitchen’s regular rotation.
Ingredients
1 tablespoon olive oil (for sautéing the meat)
1 tablespoon olive oil (for sautéing the vegetables)
1 pound beef stew meat
1 onion, chopped
3 celery ribs, chopped
10 baby carrots or 2 regular carrots, sliced
2 potatoes, diced (peeled if preferred)
2 (14-ounce) cans diced tomatoes (preferably no salt added)
3½ cups beef broth (or two 14-ounce cans)
4 cups water
1 cup frozen corn
1 cup frozen peas
2 small bay leaves
2 teaspoons garlic powder
2 teaspoons hot pepper sauce
Instructions
Cut the beef stew meat into small, uniform pieces, about ½ inch in size. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, working in batches if necessary. Transfer the browned beef to a plate and set aside.
In the same pot, add the remaining tablespoon of oil. Stir in the chopped onion and celery and cook over medium heat for about 10 minutes, until the onion becomes soft and golden, stirring occasionally to avoid burning.
Return the browned beef to the pot. Add the diced tomatoes with their juices, beef broth, water, sliced carrots, diced potatoes, corn, bay leaves, and garlic powder. Stir well to combine all the ingredients.
Raise the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for approximately 1 hour, allowing the beef to begin tenderizing and the flavors to develop.
After an hour, stir in the frozen peas and hot pepper sauce. Cover the pot and continue to simmer for another 30 minutes, or until the beef is fork-tender and the vegetables are fully cooked.
Ladle the soup into bowls and serve hot. For added flavor, garnish with freshly ground black pepper, a few dashes of hot sauce, or crumbled saltine crackers, if desired.
Old-Fashioned Vegetable Beef Soup Recipe
Ingredients
- 1 tablespoon olive oil for sautéing the meat
- 1 tablespoon olive oil for sautéing the vegetables
- 1 pound beef stew meat
- 1 onion chopped
- 3 celery ribs chopped
- 10 baby carrots or 2 regular carrots sliced
- 2 potatoes diced (peeled if preferred)
- 2 14-ounce cans diced tomatoes (preferably no salt added)
- 3½ cups beef broth or two 14-ounce cans
- 4 cups water
- 1 cup frozen corn
- 1 cup frozen peas
- 2 small bay leaves
- 2 teaspoons garlic powder
- 2 teaspoons hot pepper sauce
Instructions
- Cut the beef stew meat into small, uniform pieces, about ½ inch in size. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, working in batches if necessary. Transfer the browned beef to a plate and set aside.
- In the same pot, add the remaining tablespoon of oil. Stir in the chopped onion and celery and cook over medium heat for about 10 minutes, until the onion becomes soft and golden, stirring occasionally to avoid burning.
- Return the browned beef to the pot. Add the diced tomatoes with their juices, beef broth, water, sliced carrots, diced potatoes, corn, bay leaves, and garlic powder. Stir well to combine all the ingredients.
- Raise the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for approximately 1 hour, allowing the beef to begin tenderizing and the flavors to develop.
- After an hour, stir in the frozen peas and hot pepper sauce. Cover the pot and continue to simmer for another 30 minutes, or until the beef is fork-tender and the vegetables are fully cooked.
- Ladle the soup into bowls and serve hot. For added flavor, garnish with freshly ground black pepper, a few dashes of hot sauce, or crumbled saltine crackers, if desired.
