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)
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
Nutrition
- Serving Size: 2 cups
- Calories: 370
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
