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If you’re looking for a warm hug in a bowl that brings comforting memories of family dinners and cozy evenings, then My Mom’s Old-Fashioned Vegetable Beef Soup Recipe is exactly what you need. This hearty, nutritious soup boasts tender cubes of beef, a vibrant mix of fresh vegetables, and a flavorful broth that simmered low and slow, unlocking layers of taste that only a timeless recipe like this can deliver. It’s a classic that never goes out of style and always hits the spot no matter the season.
Ingredients You’ll Need
The magic of My Mom’s Old-Fashioned Vegetable Beef Soup Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a key role—from the rich beef that forms the heart to the diverse vegetables that add texture and color. Together, they create a balanced, hearty meal you’ll want to make again and again.
- 1 lb beef stew meat, cubed: Opt for well-marbled beef for tenderness after slow cooking.
- 2 tablespoons olive oil: Adds richness and helps develop a beautiful sear on the beef.
- Salt and pepper, to taste: Essential for seasoning every layer of the soup.
- 1 large onion, diced: Brings natural sweetness and depth to the broth.
- 3 cloves garlic, minced: Adds a fragrant warmth that infuses the soup.
- 4 cups beef broth: The savory liquid base that ties everything together.
- 1 can (15 oz) diced tomatoes: Provides acidity and a touch of sweetness to brighten flavors.
- 2 large carrots, sliced: Adds subtle sweetness and crunch.
- 2 celery stalks, sliced: Gives a subtle aromatic freshness.
- 1 large potato, diced: Brings body and creaminess as it cooks down.
- 1 cup green beans, trimmed and cut into 1-inch pieces: Offers a slight snap and burst of green color.
- 1 cup corn kernels (fresh, frozen, or canned): Adds a pop of sweetness and texture variance.
- 1 cup peas (fresh or frozen): Contributes a tender, sweet touch that rounds out the veggie medley.
- 1 teaspoon dried thyme: Delivers a subtle herbaceous note that complements the beef.
- 1/2 teaspoon dried basil: Lends a mild, sweet flavor enhancing the vegetable components.
- 1/2 teaspoon dried oregano: Brings earthiness and depth to the seasoning blend.
- 1 bay leaf: Infuses a gentle, unique aroma that ties the broth flavors together.
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
Step 1: Sear the Beef to Perfection
The very first step begins with heating olive oil in a large pot or Dutch oven over medium-high heat. Season your beef stew meat generously with salt and pepper, then add it to the hot oil. Let it sear undisturbed for 5-7 minutes until each side is deeply browned—this caramelization creates layers of rich flavor that form the foundation of this classic soup. Once browned, remove the beef and set it aside.
Step 2: Build Flavor by Sautéing Aromatics
In the same pot, using those savory browned bits left behind, add diced onion and minced garlic. Sauté them for 2-3 minutes until the onion turns translucent and fragrant. This step awakens the pot and lays down another essential flavor layer that will blend seamlessly with the ingredients to come.
Step 3: Combine the Heart of the Soup
Return the seared beef to the pot, then pour in the beef broth and diced tomatoes with their juices. Next, add the colorful vegetables: carrots, celery, potato, green beans, corn, and peas. This vibrant medley not only brightens up the soup but also delivers contrasting textures—from smooth potatoes to crisp green beans—that make every spoonful delightful.
Step 4: Season and Simmer Slowly
Now it’s time to add the dried thyme, basil, oregano, and the indispensable bay leaf. Stir everything together, taste and adjust seasoning with more salt and pepper if needed. Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the flavors have melded beautifully.
Step 5: Final Touches and Serve
Before serving, carefully remove the bay leaf – its job is done. Ladle the hot, fragrant soup into bowls and prepare to enjoy a meal that feels like a warm memory come to life. Your kitchen will smell incredible, and your taste buds will thank you.
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or some freshly cracked black pepper on top adds a lovely burst of color and freshness. For an indulgent touch, a small dollop of sour cream or a handful of shredded cheddar creates an irresistible creaminess that complements the hearty broth.
Side Dishes
This soup pairs beautifully with crusty bread, perfect for dipping and soaking up every last drop. A simple green salad with a tangy vinaigrette balances the richness while keeping the meal light and refreshing. Garlic bread or buttery dinner rolls are also classic companions that make the experience even more comforting.
Creative Ways to Present
Serve this soup in rustic bowls to bring out the homey vibe, or present it in a bread bowl for a fun, edible vessel that impresses without extra fuss. For a casual gathering, offer toppings like grated cheese, sour cream, or chopped herbs buffet-style so everyone can customize their bowl. It turns a simple dish into an interactive, cozy occasion.
Make Ahead and Storage
Storing Leftovers
My Mom’s Old-Fashioned Vegetable Beef Soup Recipe tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This makes it an ideal option for meal prep or simply enjoying another comforting meal without extra effort.
Freezing
If you want to enjoy this delicious soup at a later time, it freezes wonderfully. Allow the soup to cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. Frozen soup stays at its best for up to 3 months. Just be sure to leave a little space for expansion to avoid spills.
Reheating
To reheat, thaw frozen soup overnight in the refrigerator if possible. Warm it gently on the stovetop over medium heat, stirring occasionally until heated through. If reheating from refrigerated leftovers, simply heat until steaming hot, adding a splash of broth or water if the soup has thickened too much.
FAQs
Can I use ground beef instead of stew meat?
Absolutely! Ground beef works fine, though the texture will be a bit different—it won’t have those tender chunks but will still absorb all the wonderful flavors of the soup.
Do I need to peel the potatoes?
It’s up to you. Peeling gives a smoother texture, but leaving the skins on adds a rustic feel and extra nutrients. Just be sure to scrub them well.
Can I make this soup in a slow cooker?
Yes, you can sauté the beef and aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
What other vegetables can I add or substitute?
Feel free to switch things up with zucchini, parsnips, cabbage, or even kale depending on your preference and what you have on hand. Just adjust cooking times accordingly.
Is this soup gluten-free?
As long as you use gluten-free beef broth and canned tomatoes, My Mom’s Old-Fashioned Vegetable Beef Soup Recipe is naturally gluten-free and safe for those with sensitivities.
Final Thoughts
There’s truly nothing like a bowl of My Mom’s Old-Fashioned Vegetable Beef Soup Recipe to nourish both body and soul. It’s a recipe filled with love, tradition, and hands-down delicious comfort that you can easily make at home. Give it a try and create new memories around the table – your future self will thank you for it.
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My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty old-fashioned vegetable beef soup featuring tender beef stew meat simmered with a medley of fresh vegetables and aromatic herbs in a rich beef broth. Perfect for a wholesome family meal.
Ingredients
Beef and Seasoning
- 1 lb beef stew meat, cubed
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Herbs
- 4 cups beef broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef stew meat with salt and pepper, then add to the pot and sear for 5-7 minutes until browned on all sides. Remove the beef from the pot and set it aside.
- Sauté Aromatics: Using the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes or until the onion becomes translucent, stirring occasionally to prevent burning.
- Add Ingredients to Pot: Return the browned beef to the pot. Pour in the beef broth and diced tomatoes along with all the vegetables: carrots, celery, potato, green beans, corn, and peas.
- Season and Simmer: Stir in the dried thyme, basil, oregano, and add the bay leaf. Adjust seasoning with salt and pepper as needed. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and vegetables are cooked through.
- Finish and Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and serve hot, enjoying the rich flavors and hearty texture.
Notes
- For extra depth of flavor, sear the beef in batches to avoid overcrowding the pot.
- Use fresh or frozen vegetables as preferred; canned veggies should be well drained to avoid extra liquid.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This recipe can be adapted for a slow cooker by browning the beef and sautéing aromatics before adding all ingredients to the slow cooker and cooking on low for 6-8 hours.
- For a thicker soup, mash some of the potatoes or add a tablespoon of tomato paste during simmering.
