Hearty Old-Fashioned Vegetable Beef Soup

🎉 Introduction

Warm up your family with this Hearty Old-Fashioned Vegetable Beef Soup, inspired by my mom’s classic recipe. Packed with tender beef, vibrant vegetables, and rich flavors, this comforting soup is the perfect meal for chilly evenings. It’s not just a dish; it’s a nostalgic journey back to home-cooked goodness. Plus, it’s easy to make and allows for plenty of leftovers that can be frozen for future meals. Let’s dive into creating this delightful soup that will surely become a cherished recipe in your household.

🧰 Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups
• Measuring spoons
• Ladle
• Storage containers

🛒 Ingredients

• 1 pound beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 green bell pepper, chopped
• 2 medium potatoes, diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 bay leaves
• Fresh parsley for garnish (optional)

👩‍🍳 Directions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes.
Step 2: Once the meat is browned, add the chopped onion and minced garlic to the pot. Sauté for an additional 3-4 minutes, or until the onion is translucent.
Step 3: Add the sliced carrots, celery, and green bell pepper to the pot. Stir well and cook for another 5 minutes, allowing the vegetables to soften slightly.
Step 4: Incorporate the diced potatoes, frozen corn, and frozen peas, mixing everything together thoroughly.
Step 5: Pour in the diced tomatoes with their juice, beef broth, and Worcestershire sauce. Stir in the dried thyme, dried basil, and bay leaves.
Step 6: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the flavors meld together.
Step 7: Once the soup is ready, remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
Step 8: Serve hot, garnished with fresh parsley if desired.

🍽️ Servings & Timing

Servings: 6-8 | Prep time: 15 minutes | Cook time: 1 hour 30 minutes | Total time: 1 hour 45 minutes

🧊 Storage & Reheating

Store any leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the soup in containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over medium heat until heated through.

🥄 Variations

• Swap the beef stew meat for chicken for a lighter version of the soup.
• Add other vegetables such as zucchini or green beans according to your taste.
• Include a splash of lemon juice before serving for added brightness.
• Make it spicy by adding diced jalapeños or a dash of hot sauce.

❓ FAQs

Q: Can I use different types of meat?
A: Yes, you can substitute the beef with chicken or even turkey. Adjust the cooking time accordingly.

Q: Is this soup gluten-free?
A: Yes, this soup is gluten-free as long as you use gluten-free beef broth and Worcestershire sauce.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Q: What can I serve with this soup?
A: This soup pairs wonderfully with crusty bread, a fresh salad, or your favorite sandwich.

Q: How can I thicken the soup?
A: You can thicken the soup by adding a cornstarch slurry or by mashing some of the potatoes in the soup.

Q: Can I use fresh vegetables instead of frozen?
A: Yes, fresh vegetables can be used and will add great flavor and texture to the soup.

Q: How long does it take for the beef to become tender?
A: Simmering the beef for 1 to 1.5 hours usually makes it very tender, but times may vary based on the cut of beef used.

Q: Can this soup be made ahead of time?
A: Yes, this soup can be made a day or two ahead and tastes even better as the flavors develop.

Q: What herbs can I add for extra flavor?
A: You can enhance the flavor by adding fresh herbs like rosemary or oregano.

Q: Is this soup spicy?
A: No, this soup is not spicy. You can adjust the heat by adding spices according to your preference.

🏁 Conclusion

This Hearty Old-Fashioned Vegetable Beef Soup is not just a meal, but a heartwarming dish that brings together family over good food. Its rich flavors, wholesome ingredients, and simple preparation make it a staple for any busy weeknight or a cozy weekend dinner. Don’t hesitate to make a big batch so you can savor its deliciousness now and enjoy it later. Happy cooking!

Hearty Old-Fashioned Vegetable Beef Soup

Hearty Old-Fashioned Vegetable Beef Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound beef stew meat cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion chopped
• 3 cloves garlic minced
• 3 medium carrots sliced
• 2 celery stalks sliced
• 1 green bell pepper chopped
• 2 medium potatoes diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 can 14.5 oz diced tomatoes, undrained
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 bay leaves
• Fresh parsley for garnish optional

Equipment

• 1 Large pot or Dutch oven
• 1 Cutting board
• 1 Sharp knife
• 1 wooden spoon
• 1 Measuring cups
• 1 Measuring spoons
• 1 Ladle
• 1 Storage containers

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes.
2. Once the meat is browned, add the chopped onion and minced garlic to the pot. Sauté for an additional 3-4 minutes, or until the onion is translucent.
3. Add the sliced carrots, celery, and green bell pepper to the pot. Stir well and cook for another 5 minutes, allowing the vegetables to soften slightly.
4. Incorporate the diced potatoes, frozen corn, and frozen peas, mixing everything together thoroughly.
5. Pour in the diced tomatoes with their juice, beef broth, and Worcestershire sauce. Stir in the dried thyme, dried basil, and bay leaves.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the flavors meld together.
7. Once the soup is ready, remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with fresh parsley if desired.

Notes

Storage & Reheating:
Store any leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the soup in containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over medium heat until heated through.

Variations:
- Swap the beef stew meat for chicken for a lighter version of the soup.
- Add other vegetables such as zucchini or green beans according to your taste.
- Include a splash of lemon juice before serving for added brightness.
- Make it spicy by adding diced jalapeños or a dash of hot sauce.