Old-Fashioned Vegetable Beef Soup

Old-Fashioned Vegetable Beef Soup is a hearty, comforting classic made with tender chunks of beef, wholesome vegetables, and a rich, savory broth. This slow-simmered soup is perfect for chilly days, cozy dinners, or when you need a nourishing bowl of homemade goodness.

Why You’ll Love This Recipe

This soup is the definition of comfort food—warm, filling, and full of flavor. It’s made with real ingredients, simple seasonings, and no shortcuts. The beef becomes melt-in-your-mouth tender, and the vegetables soak up the savory broth as it simmers. It’s freezer-friendly, great for leftovers, and even better the next day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stew beef or chuck roast, cut into bite-sized cubes
• Olive oil
• Onion, diced
• Garlic, minced
• Carrots, sliced
• Celery, chopped
• Potatoes, diced
• Green beans (fresh or frozen)
• Corn (fresh, frozen, or canned)
• Canned diced tomatoes (with juice)
• Beef broth or stock
• Bay leaf
• Dried thyme
• Salt and pepper
• Optional: peas, lima beans, cabbage, or barley

directions

this recipe

1. In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.
2. In the same pot, add diced onion, carrots, and celery. Cook for 4–5 minutes until slightly softened. Add garlic and cook for 30 seconds.
3. Return the beef to the pot. Stir in diced tomatoes, beef broth, potatoes, green beans, corn, bay leaf, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Taste and adjust seasoning as needed. Remove bay leaf before serving.
6. Serve hot with crusty bread or cornbread on the side.

Servings and timing

Serves 6 to 8
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

• Use ground beef for a quicker, budget-friendly version
• Add cooked barley or rice for a heartier soup
• Stir in chopped cabbage for extra bulk and flavor
• Use Italian seasoning or rosemary for a different flavor profile
• Make it spicy with a pinch of red pepper flakes or hot sauce

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave individual portions for 1–2 minutes.
Freeze in individual portions or full batches for up to 3 months. Thaw overnight and reheat before serving.

FAQs

What’s the best cut of beef for this soup?

Stew beef or chuck roast works best—they become tender when slow-cooked.

Can I make this in a slow cooker?

Yes! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 7–8 hours.

Do I have to brown the beef?

It’s optional but recommended. Browning adds deeper flavor to the soup.

Can I use frozen vegetables?

Absolutely. Add them in during the last 30 minutes of simmering to avoid overcooking.

How can I thicken the broth?

Mash a few of the potatoes in the soup or stir in a cornstarch slurry at the end.

Is this soup gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to check your broth label.

Can I use vegetable broth instead of beef broth?

Yes, but the flavor will be lighter and less rich.

Can I add pasta?

Yes, add small pasta like elbow macaroni during the last 10–12 minutes of cooking.

Can I cook this ahead of time?

Definitely. The flavors get even better after sitting overnight.

What’s the best way to freeze this soup?

Let it cool completely, then freeze in airtight containers or freezer bags. Leave some room for expansion.

Conclusion

Old-Fashioned Vegetable Beef Soup is a wholesome, comforting meal that brings back memories of homemade dinners and cozy nights in. With simple ingredients and slow-simmered flavor, it’s a classic recipe worth keeping in rotation. Make a big batch, enjoy it fresh, and freeze the rest for a future bowl of comfort.

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