Description
Old-fashioned vegetable beef soup is a hearty, slow-simmered dish made with tender beef, fresh vegetables, and rich broth. It’s the ultimate comfort food — filling, flavorful, and perfect for chilly days or big family meals. This timeless recipe is budget-friendly, easy to adapt, and even better the next day. Whether served solo or with bread, it’s a nostalgic favorite that never goes out of style.
Ingredients
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1½ lbs chuck roast or stew meat, cut into bite-sized pieces
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1 tbsp olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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4 cups beef broth
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1 (14.5 oz) can diced tomatoes
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1½ cups potatoes, diced
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1½ cups carrots, sliced
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1 cup celery, chopped
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1 cup green beans (fresh or frozen)
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1 tsp salt
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½ tsp black pepper
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1 tsp dried thyme
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1 bay leaf
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Optional: ½ cup corn, ½ cup peas, or 1 tbsp tomato paste for extra richness
Instructions
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Heat olive oil in a large pot over medium heat. Add beef and brown on all sides. Remove and set aside.
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In the same pot, sauté onion, garlic, and celery for 3–4 minutes.
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Return the beef to the pot. Add beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper.
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Bring to a boil. Reduce heat and simmer uncovered for 1 hour.
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Add potatoes, carrots, and green beans. Simmer for another 30 minutes until vegetables are tender.
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Remove the bay leaf. Adjust seasoning to taste.
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Serve hot, optionally topped with fresh parsley or black pepper.
Notes
Brown the meat well to build deep flavor.
Add softer vegetables like peas or corn during the last 10 minutes of cooking.
Soup tastes even better the next day after the flavors have melded.
Can be made in a slow cooker or pressure cooker with slight adjustments.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American