There’s nothing quite like a steaming bowl of old fashioned vegetable beef soup on a chilly day. It’s the ultimate comfort food, bringing together the wholesomeness of vegetables, the heartiness of beef, and the warmth of a simmered broth.
This recipe is not just a meal; it’s a nostalgic nod to home-cooked goodness. Whether you’re new to cooking or a seasoned chef, this user-friendly guide will walk you through every step of creating this timeless dish.
Preparation and Cooking Time
Planning ahead makes everything easier in the kitchen. Here’s a quick breakdown of the time you’ll need to prepare and make this flavorful soup.
- Prep Time: 20 minutes
- Cook Time: Approximately 1.5 hours
- Total Time: About 1 hour 50 minutes
This soup does require a bit of patience to develop its full flavor, but trust us, it’s worth the wait. Simmering the ingredients together creates a broth that’s rich, flavorful, and enhances every bite.
Essential Kitchen Tools for Easy Cooking
Before you start, it’s important to have the right tools on hand. Here are the essentials you’ll need to whip up this old fashioned vegetable beef soup recipe with ease.
- Large Dutch oven or stockpot: A heavy-bottomed pot is ideal for evenly cooking the soup and locking in flavor.
- Sharp chef’s knife: For dicing vegetables and trimming the beef.
- Cutting board: Go for a sturdy and spacious one to handle all the chopping.
- Wooden spoon: Perfect for stirring ingredients without scratching your pot.
- Ladle: Makes serving up the soup a breeze.
Having these tools ready will make your cooking process smooth and enjoyable.
Ingredients for Old Fashioned Vegetable Beef Soup
The key to nailing this soup is using wholesome, fresh ingredients. Here’s everything you’ll need to gather:
- 1 pound of stew beef (cut into bite-sized chunks)
- 2 tablespoons olive oil (for browning the beef)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 medium carrots, sliced
- 3 stalks of celery, sliced
- 4 medium potatoes, cubed
- 1 cup green beans, trimmed and cut into smaller pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 ounces) diced tomatoes
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- ½ cup frozen peas (optional)
- 2 bay leaves
This classic combination of vegetables and beef ensures your soup is rich in nutrients and packed with flavor.
Step-by-Step Guide to Making Old Fashioned Vegetable Beef Soup
Follow these steps to bring this hearty soup to life in your kitchen.
1. Sear the Beef for Maximum Flavor
Start by heating the olive oil in your Dutch oven or large stockpot over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pan. Sear the beef until it’s browned on all sides. Transfer the beef to a plate and set it aside.
2. Sauté the Aromatics
Reduce the heat to medium and add the diced onions to the pot. Cook them until they’re translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
3. Add Vegetables and Build the Base
Toss in the carrots, celery, and potatoes. Stir well to coat them in the flavors from the pot. Next, return the beef to the pot and add the diced tomatoes, tomato paste, thyme, basil, and bay leaves. Pour in the beef broth and stir to combine everything.
4. Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow the soup to simmer for about 1.5 hours, stirring occasionally. This slow cooking process ensures your beef turns tender, and the flavors meld beautifully.
5. Add the Tender Vegetables
About 20 minutes before the soup is done, stir in the green beans, corn, and peas. These vegetables cook quickly, so adding them later prevents them from becoming mushy.
6. Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Ladle the soup into bowls, and enjoy it with some crusty bread or crackers for a complete meal.
Tips for Making the Perfect Vegetable Beef Soup
- Use fresh or frozen veggies: While canned vegetables are convenient, fresh or frozen vegetables provide better texture and flavor.
- Don’t skip searing the beef: This step adds incredible depth of flavor to the soup.
- Customize with seasonal veggies: You can easily swap in zucchini, parsnips, or butternut squash depending on what you have on hand.
- Make it ahead: This soup tastes even better the next day as the flavors continue to develop.
Variations to Try
If you love experimenting with recipes, here are a few tweaks you can try to make the soup your own.
- Low-Carb Option: Substitute potatoes with cauliflower florets or zucchini for a low-carb twist.
- Spicy Version: Add a dash of red pepper flakes or diced jalapeños for a kick.
- Herb Upgrade: Toss in fresh parsley, rosemary, or oregano for added fragrance.
- Leftover Magic: Use shredded roast beef or leftover steak instead of stew beef.
Why You’ll Love This Recipe?
This old fashioned vegetable beef soup recipe is more than just a dish; it’s a comforting experience. The combination of hearty beef, vibrant vegetables, and a flavorful broth makes it a satisfying choice for lunch or dinner. Plus, it’s freezer-friendly! Make a big batch and store portions for a quick meal on busy days.
Whether you’re cooking for your family or preparing a meal for yourself, this recipe is a fail-proof way to enjoy a cozy and nutritious bowl of comfort.
Wrapping It Up
There you have it – a step-by-step guide to making the ultimate old fashioned vegetable beef soup recipe. With a little bit of prep and a lot of love, you’ll have a hearty and delicious soup perfect for any occasion. From the tender beef to the vibrant vegetables, every spoonful is packed with warmth and flavor.
Try it tonight and see why this classic dish has stood the test of time. You might just find yourself going back for seconds – or thirds! Grab your kitchen tools, stock up on ingredients, and start simmering your way to the ultimate comfort food. Bon appétit!
Old Fashioned Vegetable Beef Soup Recipe
Ingredients
- 1 pound of stew beef cut into bite-sized chunks
- 2 tablespoons olive oil for browning the beef
- 1 medium onion diced
- 3 cloves of garlic minced
- 4 medium carrots sliced
- 3 stalks of celery sliced
- 4 medium potatoes cubed
- 1 cup green beans trimmed and cut into smaller pieces
- 1 cup corn kernels fresh or frozen
- 1 can 15 ounces diced tomatoes
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- ½ cup frozen peas optional
- 2 bay leaves
Instructions
- Start by heating the olive oil in your Dutch oven or large stockpot over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pan. Sear the beef until it’s browned on all sides. Transfer the beef to a plate and set it aside.
- Reduce the heat to medium and add the diced onions to the pot. Cook them until they’re translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Toss in the carrots, celery, and potatoes. Stir well to coat them in the flavors from the pot. Next, return the beef to the pot and add the diced tomatoes, tomato paste, thyme, basil, and bay leaves. Pour in the beef broth and stir to combine everything.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow the soup to simmer for about 1.5 hours, stirring occasionally. This slow cooking process ensures your beef turns tender, and the flavors meld beautifully.
- About 20 minutes before the soup is done, stir in the green beans, corn, and peas. These vegetables cook quickly, so adding them later prevents them from becoming mushy.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Ladle the soup into bowls, and enjoy it with some crusty bread or crackers for a complete meal.
Notes
- Use fresh or frozen veggies: While canned vegetables are convenient, fresh or frozen vegetables provide better texture and flavor.
- Don’t skip searing the beef: This step adds incredible depth of flavor to the soup.
- Customize with seasonal veggies: You can easily swap in zucchini, parsnips, or butternut squash depending on what you have on hand.
- Make it ahead: This soup tastes even better the next day as the flavors continue to develop.
