Old Faashioned vegetables beef soup

This soup is cozy, hearty, and full of old-school charm! 🥕🍲 Tender beef, fresh veggies, and a rich broth make this a comforting favorite. Whether you’re serving it as a weeknight dinner or saving leftovers for lunch, it’s a classic everyone loves! Perfect for when you want to warm up and slow down. 😋

Why You’ll Love Old-Fashioned Vegetable Beef Soup

1. Hearty and Filling: Packed with tender beef and wholesome veggies, it’s a meal in a bowl! 🍲
2. Easy to Make: Simple ingredients come together for a no-fuss recipe that’s great for busy days.
3. Comfort in a Bowl: The rich, savory broth makes every spoonful feel like a hug from grandma’s kitchen. ❤️
4. Versatile: Swap out vegetables or use leftover beef for an easy way to clear out the fridge.
5. Freezer-Friendly: Perfect to make ahead and save for those cold nights when you need a cozy dinner fast! ❄️

What You’ll Need to Make Old-Fashioned Vegetable Beef Soup

• Beef stew meat (about 1 lb, cubed)
• Potatoes (2 large, peeled and diced)
• Carrots (3, peeled and sliced)
• Celery (3 stalks, chopped)
• Onion (1 medium, chopped)
• Tomato paste (2 tablespoons)
• Diced tomatoes (1 can, 14 oz)
• Beef broth (4 cups)
• Green beans (1 cup, fresh or frozen)
• Corn (1 cup, fresh or frozen)
• Peas (1 cup, fresh or frozen)
• Garlic cloves (2, minced)
• Salt and black pepper (to taste)
• Olive oil (2 tablespoons, for browning the beef)
• Bay leaf (1, for added flavor)
• Optional: Fresh parsley for garnish

How to Make Old-Fashioned Vegetable Beef Soup

1. Brown the Beef: In a large pot, heat the olive oil over medium heat. Add the beef stew meat and brown it on all sides. This takes about 5-7 minutes.
2. Add Veggies: Toss in the chopped onions, garlic, carrots, celery, and potatoes. Cook, stirring for another 5 minutes until they soften a little.
3. Add the Broth and Tomatoes: Stir in the beef broth, diced tomatoes, and tomato paste. Add the bay leaf, salt, and pepper to taste.
4. Simmer the Soup: Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, until the vegetables are tender.
5. Add the Green Beans, Corn, and Peas: Stir in the green beans, corn, and peas. Continue to cook for another 10 minutes.
6. Serve: Remove the bay leaf, taste the soup, and adjust seasoning if needed. Ladle the soup into bowls, and if you like, garnish with fresh parsley.

FAQs for Old-Fashioned Vegetable Beef Soup

Can I use different beef cuts?
Yes! You can use any cut of beef suitable for stews, such as chuck or round roast. Just be sure to cut it into bite-sized pieces before cooking.

Can I freeze the soup?
Definitely! Once cooled, store the soup in an airtight container and freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove.

Can I make it in a slow cooker?
Yes! Brown the beef first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or until the vegetables are tender.

Can I add more vegetables?
Of course! Feel free to add other veggies like green beans, peas, or zucchini. Just keep in mind they may affect the cooking time a bit.

Can I use frozen vegetables?
Yes, frozen vegetables will work just fine! Simply add them in during the last 10 minutes of cooking to avoid overcooking.

Old-Fashioned Vegetable Beef Soup

Old-Fashioned Vegetable Beef Soup is a hearty, comforting dish made with tender beef, a variety of vegetables, and flavorful seasonings. It's easy to make, perfect for cozy nights, and can be customized with your favorite veggies. Whether you use fresh or frozen ingredients, this soup is a crowd-pleaser that's great for leftovers too! 🥣🍖

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Ingredients

  

• Beef stew meat about 1 lb, cubed
• Potatoes 2 large, peeled and diced
• Carrots 3, peeled and sliced
• Celery 3 stalks, chopped
• Onion 1 medium, chopped
• Tomato paste 2 tablespoons
• Diced tomatoes 1 can, 14 oz
• Beef broth 4 cups
• Green beans 1 cup, fresh or frozen
• Corn 1 cup, fresh or frozen
• Peas 1 cup, fresh or frozen
• Garlic cloves 2, minced
• Salt and black pepper to taste
• Olive oil 2 tablespoons, for browning the beef
• Bay leaf 1, for added flavor
• Optional: Fresh parsley for garnish

Instructions

 

• Brown the Beef: In a large pot, heat the olive oil over medium heat. Add the beef stew meat and brown it on all sides. This takes about 5-7 minutes.
• Add Veggies: Toss in the chopped onions, garlic, carrots, celery, and potatoes. Cook, stirring for another 5 minutes until they soften a little.
• Add the Broth and Tomatoes: Stir in the beef broth, diced tomatoes, and tomato paste. Add the bay leaf, salt, and pepper to taste.
• Simmer the Soup: Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, until the vegetables are tender.
• Add the Green Beans, Corn, and Peas: Stir in the green beans, corn, and peas. Continue to cook for another 10 minutes.
• Serve: Remove the bay leaf, taste the soup, and adjust seasoning if needed. Ladle the soup into bowls, and if you like, garnish with fresh parsley.