My Mom’s Old Fashioned Vegetable Beef Soup Recipe

Indulge in a heartwarming bowl of Homemade Vegetable Beef Soup. Rich beef stew, tender vegetables, and seasoned broth create an inviting medley that sparks shared memories around the table. This recipe blends flavors and satisfying textures in a dish that effortlessly connects loved ones through its aroma and timeless charm.

I’ve always been a big fan of my Mom’s Old Fashioned Vegetable Beef Soup. This recipe is one of those rare finds that is so simple yet packs a punch of flavor, and I never get tired of it.

I start by browning 1 lb of beef stew meat in 2 tblsp of olive oil, letting the meat get just a little bit crispy before adding in other solid ingredients. Mixing in 8 cups beef broth with a can of diced tomatoes really creates the base for a rich soup.

I toss in carrots, celery, a large diced onion, and a couple of minced garlic cloves for that kick. I also add peeled and cubed potatoes with green beans, a bay leaf, and a sprinkle of dried thyme along with salt and pepper.

It’s definitely one of the best ever easy soup recipes I’ve ever made, and it freezes perfectly for those busy nights when homemade flavor is a lifesaver.

Why I Like this Recipe

I like this recipe because it gives me that really warm and comforting feeling, like when I was a kid and my mom used to make hearty soups.
I also love how simple it is to put together, and I can usually find all the stuff in my pantry without any fuss.
It’s one of those recipes that makes a ton of leftovers so I can have a quick meal later on and that saves me time on busy days.
Finally, the flavor is so rich and homey – even when I’m feeling under the weather, it always cheers me up.

Ingredients

• Beef stew meat supplies robust protein and iron for muscle and energy support.
• Olive oil adds heart healthy monounsaturated fats and rich, smooth flavor to broth.
• Diced tomatoes bring tangy acidity, vitamins, and natural sweetness improving the overall taste.
• Carrots offer fiber, vitamin A, and a slight natural sweetness that brightens hearty soup.
• Potatoes boost carbohydrates for energy and creaminess while absorbing flavors wonderfully.
• Celery adds crunchy texture, fiber, and subtle herbal notes enhancing broth’s freshness.
• Garlic infuses aromatic depth and natural health benefits with its bold flavor.
• Bay leaf and thyme deliver earthy notes making the soup taste nostalgically home cooked.

Ingredient Quantities

• 1 lb beef stew meat, cut into bite size pieces
• 2 tblsp olive oil
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and chopped
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste

How to Make this

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

2. Brown 1 lb of beef stew meat in the pot until all sides get a nice color, about 5-7 minutes.

3. Add 1 large diced onion and 2 minced garlic cloves to the pot and cook until the onions start softening.

4. Mix in 3 sliced carrots, 2 chopped celery stalks, and 2 peeled and cubed potatoes; stir well.

5. Pour in 8 cups of beef broth and the contents of 1 can (1
4.5 oz) of diced tomatoes.

6. Add 1 cup of chopped green beans, making sure they’re evenly distributed throughout the soup.

7. Toss in 1 bay leaf and 1 teaspoon of dried thyme, giving everything a good stir.

8. Bring the whole mixture to a boil, then reduce the heat to a simmer.

9. Season with salt and pepper to taste and let the soup simmer, partly covered, for about an hour or until the beef is tender.

10. Taste and adjust the seasoning if needed, then serve hot; this soup is also great for leftovers or even to freeze for later.

Equipment Needed

1. A large pot with a lid – This is your main vessel for searing the beef, frying the vegetables and simmering your soup.
2. A sharp chef’s knife – Essential for dicing onions, mincing garlic, slicing carrots, and chopping celery and potatoes.
3. A sturdy cutting board – Needed to safely chop all your fresh produce.
4. Measuring spoons – Handy for getting the correct amount of olive oil and dried thyme in the recipe.
5. A wooden spoon – Perfect for stirring ingredients without scraping your pot.
6. A can opener – Required for opening your can of diced tomatoes.

FAQ

My Mom’s Old Fashioned Vegetable Beef Soup Recipe Substitutions and Variations

• For 1 lb beef stew meat, you could use chuck roast or even brisket. It might change the texture a bit but still tastes yummy.
• If you dont have olive oil, you can use canola oil or even a bit of butter.
• Instead of 8 cups beef broth, try chicken broth or veggie broth if you’re looking for a lighter flavor.
• If you dont have the can of diced tomatoes, fresh diced tomatoes or tomato puree mixed with small tomato chunks works just as fine.
• For 1 cup green beans, you might substitute with snow peas or even snap peas for a crunchy twist.

Pro Tips

1. When browning the meat, make sure you do it in small batches so the beef really gets a good sear instead of stewing in its own juices.
2. Heat the olive oil and let it warm up well before throwing in the onions and garlic; this helps bring out their flavor better.
3. Keep an eye on your seasoning as you cook – taste along the way and add more salt and pepper if you need to since every broth can be a bit different.
4. If you want an extra layer of flavor, try stirring in a pinch of paprika or even a splash of red wine when you’re browning the meat for a richer taste.