There’s something magical about a simmering pot of Mom’s Old Fashioned Vegetable Beef Soup on the stove, filling your kitchen with the nostalgic aroma of home. This recipe brings together hearty beef, colorful garden vegetables, and rich, savory broth into one wholesome meal that hits the spot any time of year. Each bite is packed with flavor, dotted with tender beef, and brimming with comforting veggies—nothing fancy, just simple ingredients coming together to create the coziest soup you’ll ever ladle into a bowl.

Mom’s Old Fashioned Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup is in its simplicity—humble, accessible ingredients come together with purpose, each adding its own special note to the finished dish. Every spoonful tells a story of flavor, texture, and color that you’ll want to revisit again and again.

Olive oil: Adds a light, healthy richness to sauté the beef and veggies, and helps deepen the soup’s flavor base.
Beef stew meat: Cubed for easy bites, it’s the anchor of this dish, turning meltingly tender as it simmers.
Yellow onion: Provides a sweet, mellow base once sautéed, infusing the broth with warmth.
Garlic: Adds an aromatic punch that brightens the soup and brings all the savory notes together.
Carrots: Sliced for bursts of color and subtle sweetness in every mouthful.
Celery: Offers gentle earthiness and a satisfying crunch that mellows as it cooks.
Potatoes: Diced to create heartiness, these soak up the flavorful broth and make each serving filling.
Green beans: Bring color and a bit of fresh snap, plus they hold up beautifully to long cooking.
Corn kernels: Sweet pops of golden flavor—use fresh or frozen for convenience.
Peas: Give every spoonful a touch of sweetness and vibrant green color.
Diced tomatoes with juice: Add depth to the broth and subtle acidity to balance the richness.
Beef broth: The foundation of the soup—use a good-quality broth for the richest result.
Tomato paste: Just a little lifts and thickens the broth with a concentrated tomato flavor.
Worcestershire sauce: Delivers a savory umami kick that gives the soup deeper layers.
Bay leaf: Simmered with the broth for classic herbal aroma; remember to fish it out at the end!
Dried thyme: Brings an understated herbal note that complements the veggies and beef.
Dried basil: Rounds out the soup with a mild, comforting earthiness.
Salt and pepper: Essential for seasoning—taste as you go so the flavors truly shine.
Fresh parsley (optional): Finely chopped for a bright, fresh finish on top when serving.

How to Make Mom’s Old Fashioned Vegetable Beef Soup

Step 1: Brown the Beef for Big Flavor

Start by heating olive oil in your favorite large soup pot or sturdy Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to crowd the pot. Let each piece get delightfully brown on all sides—this caramelization is what creates that deeply rich taste you crave in Mom’s Old Fashioned Vegetable Beef Soup. Once browned, scoop the beef out and set it aside on a plate.

Step 2: Sauté the Aromatics and Vegetables

In the same pot (don’t clean it—you want those tasty browned bits!), add the chopped onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until they’re softened and looking glossy. Stir in the minced garlic and cook another minute, just until fragrant. This fragrant base sets the stage for the soul-warming flavor of the soup.

Step 3: Build the Soup

It’s time to bring the browned beef back into the pot along with the diced potatoes, green beans, corn, peas, and the whole can of diced tomatoes (juice and all!). Pour in the beef broth, add the tomato paste, Worcestershire sauce, bay leaf, thyme, and basil. Stir really well so everything is swirled together in a beautiful, colorful mess—it will look and smell amazing even at this stage.

Step 4: Simmer for Maximum Comfort

Raise the heat until your soup is happily boiling, then lower it and cover the pot. Let it all simmer gently on low for 1 1/2 to 2 hours. As it bubbles away, the beef gets fork-tender and the vegetables meld their flavors into the broth, creating that unmistakable homestyle taste Mom’s Old Fashioned Vegetable Beef Soup is known for. Before serving, remove the bay leaf and taste for seasoning—add salt and pepper as needed.

Step 5: Serve and Savor

Ladle the steaming soup into bowls and, if you like, shower it with chopped fresh parsley for a lovely, fresh lift. Serve hot and get ready for smiles around your table!

How to Serve Mom’s Old Fashioned Vegetable Beef Soup

Garnishes

A sprinkle of finely chopped fresh parsley is the classic finishing touch, adding a pop of color and brightness. If you’re feeling fancy, a little crack of black pepper, a dusting of grated Parmesan, or even a drizzle of olive oil can make every bowl of Mom’s Old Fashioned Vegetable Beef Soup feel special.

Side Dishes

This soup is so hearty it can stand alone, but it also loves a slice of buttered crusty bread, a batch of homemade biscuits, or a light green salad on the side. Serve with extra bread to soak up every last drop of the savory broth—no one will complain about leftovers with these sides at the table!

Creative Ways to Present

Go beyond the classic bowl! Try ladling Mom’s Old Fashioned Vegetable Beef Soup into bread bowls for a bakery-inspired feel, serve it in mugs for a cozy, casual lunch, or add a handful of cooked barley or pasta for a new textural twist. However you serve it, this soup shines when it’s shared.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the fridge for up to four days. The flavors actually get even better after a night in the fridge, making this perfect for make-ahead lunches and quick weeknight dinners.

Freezing

Mom’s Old Fashioned Vegetable Beef Soup freezes beautifully! Cool the soup completely, then pour it into freezer-safe containers or heavy-duty zip bags (leave room for expansion). It’ll keep in the freezer for up to three months, ready for those days when you need a homemade meal without any work.

Reheating

To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally until it’s piping hot. If frozen, thaw overnight in the fridge or gently reheat straight from frozen over low heat, adding a splash of water or broth if needed. The soup’s gentle slow simmering ensures the beef stays tender and the veggies taste fresh every time.

FAQs

Can I use ground beef instead of stew meat?

Absolutely! If you’re in a hurry or just love the crumbly texture of ground beef, brown it as you would the stew meat and follow the recipe as written. The soup will cook faster and still be delicious—you’ll just miss out on that slow-cooked beefy tenderness.

Is it okay to swap vegetables based on what I have?

Definitely. Mom’s Old Fashioned Vegetable Beef Soup is incredibly flexible—add whatever is fresh, seasonal, or hanging out in your fridge. Zucchini, bell peppers, even cabbage or spinach can be tossed in during the last few minutes for extra color and flavor.

How can I make this soup gluten-free?

The traditional recipe, as written, is already naturally gluten-free. Just double-check that your beef broth and Worcestershire sauce are certified gluten-free brands, and you’re good to go.

Can I make it in the slow cooker?

Yes, you can brown the beef and sauté the aromatics in a skillet, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or until the beef and vegetables are perfectly tender. Mom’s Old Fashioned Vegetable Beef Soup is just as comforting made this way.

How do I add extra richness or make it thicker?

If you like a slightly thicker soup, mash a few of the cooked potatoes right in the pot or stir in a slurry of cornstarch mixed with a little broth at the end. For even beefier richness, add a spoonful of extra tomato paste or a splash of red wine while simmering.

Final Thoughts

If you’re craving a taste of home, you simply have to try Mom’s Old Fashioned Vegetable Beef Soup. It’s hearty, nourishing, and will warm you from the inside out—just like mom would make. Gather your ingredients, let the soup bubble away, and make some delicious memories around the table tonight!

Mom’s Old Fashioned Vegetable Beef Soup Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 2 hours 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty and comforting Mom’s Old Fashioned Vegetable Beef Soup is a classic recipe that’s perfect for cozy nights. Packed with tender beef, a variety of vegetables, and savory herbs, this soup is a wholesome and satisfying meal that the whole family will love.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1½ pounds beef stew meat (cut into 1-inch cubes)
1 medium yellow onion (chopped)
2 cloves garlic (minced)
3 carrots (sliced)
2 celery stalks (sliced)
2 medium potatoes (peeled and diced)
1 cup green beans (trimmed and cut into 1-inch pieces)
1 cup corn kernels (fresh or frozen)
1 cup peas (frozen)
1 can (14.5 ounces) diced tomatoes with juice
6 cups beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
½ teaspoon dried basil
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Heat Olive Oil: Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
Brown Beef: Add the beef cubes and brown on all sides, working in batches if necessary. Remove the beef and set aside.
Cook Vegetables: In the same pot, add the onion, carrots, and celery. Cook until softened. Stir in garlic.
Add Ingredients: Return the beef to the pot and add the rest of the ingredients. Bring to a boil, then simmer.
Season and Serve: Discard the bay leaf. Season with salt and pepper. Garnish with parsley and serve hot.

Notes

This soup tastes even better the next day.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
You can swap in your favorite seasonal vegetables or use ground beef for a quicker version.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: American