Old Fashioned Vegetable Beef Soup
Old-fashioned vegetable beef soup turns lean beef, potatoes, carrots, celery, tomatoes, and simple pantry seasonings into a cozy one pot dinner with rich broth and tender vegetables.
This is the kind of from scratch meal that tastes slow cooked, fills the kitchen with savory thyme and garlic, and stretches a small amount of beef into four hearty servings.
Why You’ll Love This Recipe
- Deep savory flavor from browned beef, garlic, thyme, and tomato rich broth.
- Hearty texture from tender potatoes, sweet carrots, crisp celery, peas, corn, and green beans.
- Budget friendly ingredients that turn into a full meal without extra sides.
- Naturally packed with protein, fiber, and colorful vegetables.
Fabian’s Budget & Health Tip: Use frozen peas, green beans, and corn instead of fresh. They cost less, keep longer, and go straight into the pot near the end so they stay bright and sweet.
Ingredients (Serves 4)
- 1 pound lean beef stew meat, cut into small bite size pieces (454 g)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 2 medium potatoes, diced (about 12 ounces or 340 g)
- 3 medium carrots, sliced (240 g)
- 2 celery stalks, sliced (100 g)
- 1 can diced tomatoes with juices (14.5 ounces or 411 g)
- 6 cups low sodium beef broth (1.4 liters)
- 1 teaspoon dried thyme (1 g)
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1 half teaspoon black pepper (1 g)
- 1 cup peas, frozen or fresh (140 g)
- 1 cup green beans, cut into short pieces (125 g)
- 1 cup corn kernels, frozen or fresh (165 g)
- 1 quarter cup chopped fresh parsley (15 g)
Step-by-Step Instructions
1. Brown the Beef
Pat the beef dry with a paper towel. Heat the olive oil in a large soup pot over medium high heat. Add the beef in a single layer and let it sizzle without moving it for a few minutes. Turn the pieces when the edges look deep brown and the pot smells rich and roasted.
2. Add Onion and Garlic
Stir in the diced onion. Cook for 3 to 4 minutes, until it softens and turns glossy. Add the garlic and cook for about 30 seconds, just until the sharp smell turns warm and savory.
3. Stir in the Potatoes, Carrots, and Celery
Add the potatoes, carrots, and celery. Stir well so the vegetables pick up the browned bits from the bottom of the pot. Those little browned bits help give the soup its old fashioned flavor.
4. Pour in Tomatoes, Broth, and Thyme
Add the diced tomatoes with their juices, beef broth, thyme, salt, and black pepper. Use a wooden spoon to scrape the bottom of the pot. Bring the soup to a gentle boil, then lower the heat until the broth bubbles softly.
5. Simmer Until Tender
Partly cover the pot and simmer for 35 to 45 minutes. The soup is ready for the next step when the beef is tender enough to cut with a spoon and the potatoes feel soft when pierced with a fork.
6. Add Peas, Green Beans, and Corn
Stir in the peas, green beans, and corn. Cook for 5 to 8 minutes, until the colors look bright and the vegetables are heated through. Taste the broth and add a little more salt or pepper if it tastes flat.
7. Finish with Parsley
Turn off the heat and stir in the fresh parsley. Let the soup rest for 5 minutes before serving so the broth settles and the flavors taste rounder.
Expert Troubleshooting & FAQs
Can I use ground beef instead of stew meat?
Yes. Use 1 pound lean ground beef (454 g). Brown it well, break it into small crumbles, and spoon off extra fat before adding the onion and garlic.
Why is my beef tough?
It likely needs more time. Keep the soup at a gentle simmer, not a hard boil, and cook until the beef relaxes and turns tender. Small beef pieces cook faster and work best for this recipe.
Can I use frozen vegetables?
Yes. Frozen peas, green beans, and corn work very well. Add them near the end and cook only until hot. Do not boil them hard, or they can turn dull and soft.
How do I make the broth taste richer?
Brown the beef deeply before adding liquid. If the soup still tastes light, simmer it uncovered for 5 to 10 minutes to concentrate the flavor, then taste and adjust the salt.
How should I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove until steaming, and add an extra splash of broth if needed. Freeze for up to 3 months.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 360
- Protein: about 31 g
- Carbs: about 38 g
- Fats: about 10 g
Old Fashioned Vegetable Beef Soup
Ingredients
- 1 pound lean beef stew meat, cut into small bite size pieces (454 g)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 2 medium potatoes, diced (about 12 ounces or 340 g)
- 3 medium carrots, sliced (240 g)
- 2 celery stalks, sliced (100 g)
- 1 can diced tomatoes with juices (14.5 ounces or 411 g)
- 6 cups low sodium beef broth (1.4 liters)
- 1 teaspoon dried thyme (1 g)
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1 half teaspoon black pepper (1 g)
- 1 cup peas, frozen or fresh (140 g)
- 1 cup green beans, cut into short pieces (125 g)
- 1 cup corn kernels, frozen or fresh (165 g)
- 1 quarter cup chopped fresh parsley (15 g)
Instructions
- 1. Brown the Beef. Pat the beef dry with a paper towel. Heat the olive oil in a large soup pot over medium high heat. Add the beef in a single layer and let it sizzle without moving it for a few minutes. Turn the pieces when the edges look deep brown and the pot smells rich and roasted.
- 2. Add Onion and Garlic. Stir in the diced onion. Cook for 3 to 4 minutes, until it softens and turns glossy. Add the garlic and cook for about 30 seconds, just until the sharp smell turns warm and savory.
- 3. Stir in the Potatoes, Carrots, and Celery. Add the potatoes, carrots, and celery. Stir well so the vegetables pick up the browned bits from the bottom of the pot. Those little browned bits help give the soup its old fashioned flavor.
- 4. Pour in Tomatoes, Broth, and Thyme. Add the diced tomatoes with their juices, beef broth, thyme, salt, and black pepper. Use a wooden spoon to scrape the bottom of the pot. Bring the soup to a gentle boil, then lower the heat until the broth bubbles softly.
- 5. Simmer Until Tender. Partly cover the pot and simmer for 35 to 45 minutes. The soup is ready for the next step when the beef is tender enough to cut with a spoon and the potatoes feel soft when pierced with a fork.
- 6. Add Peas, Green Beans, and Corn. Stir in the peas, green beans, and corn. Cook for 5 to 8 minutes, until the colors look bright and the vegetables are heated through. Taste the broth and add a little more salt or pepper if it tastes flat.
- 7. Finish with Parsley. Turn off the heat and stir in the fresh parsley. Let the soup rest for 5 minutes before serving so the broth settles and the flavors taste rounder.
