Description
Mom’s Old Fashioned Vegetable Beef Soup is a hearty and comforting classic American dish featuring tender beef stew meat simmered with an array of fresh vegetables in a savory broth. Perfect for chilly days, this homemade soup combines rich flavors from seared beef, garden-fresh vegetables, and aromatic herbs to create a satisfying meal that’s both nourishing and delicious.
Ingredients
Scale
Beef and Broth
- 1 1/2 lbs beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes, with juices
Vegetables
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and 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)
Seasonings
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sear the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and sear on all sides until browned, about 5–7 minutes. Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2–3 minutes until they soften and become fragrant.
- Add Liquids and Seasonings: Return the seared beef to the pot. Pour in the beef broth, water, and diced tomatoes with juices. Stir in dried thyme, dried basil, bay leaf, salt, and black pepper. Bring everything to a rolling boil.
- Simmer Beef: Reduce the heat to a gentle simmer and cover the pot. Let cook for 45 minutes to 1 hour, or until the beef is tender and flavorful.
- Add Root Vegetables and Green Beans: Add the sliced carrots, celery, diced potatoes, and green beans to the pot. Simmer uncovered for 20–25 minutes, allowing the vegetables to soften.
- Finish with Corn and Peas: Stir in the corn kernels and peas. Continue to cook for another 5 minutes until heated through.
- Final Touches: Remove the bay leaf. Taste and adjust salt and pepper as needed. Serve hot, garnished with chopped fresh parsley if desired.
Notes
- This soup tastes even better the next day as the flavors deepen.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a richer flavor, add a splash of Worcestershire sauce or a spoonful of tomato paste while simmering.
