If cozy childhood memories had a flavor, they would taste exactly like My Mom’s Old-Fashioned Vegetable Beef Soup. This classic homemade soup is pure comfort in a bowl—brimming with tender beef, hearty vegetables, and savory broth that only gets better as it simmers away on the stove. When the weather turns chilly or your soul needs a little lift, nothing hits the spot like a steaming bowl of this beloved family favorite. Simple ingredients come together to create layers of nostalgia and flavor, making it a regular request in my kitchen and a recipe you’ll want to pass down, too.

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of My Mom’s Old-Fashioned Vegetable Beef Soup is how it transforms humble, everyday ingredients into something magical. Each element brings its own character—think richness from beef, earthiness from root veggies, and a burst of brightness from summer’s best produce. Here’s what you’ll need and why each is irreplaceable:

Beef stew meat or chuck roast (1½ pounds): Builds the deep, meaty base that holds everything together—look for well-marbled pieces for the most flavor.
Olive oil (1 tablespoon): Adds a smooth richness and helps brown the beef beautifully.
Onion (1 medium, chopped): Lends natural sweetness and depth to the broth.
Garlic (3 cloves, minced): Brings essential aromatic warmth—don’t skimp!
Beef broth (4 cups): Delivers savory backbone and lets those flavors soak right in.
Water (2 cups): Lightens the broth and gives the soup extra body.
Diced tomatoes with juices (14.5 oz can): Add bright acidity and a pop of color you’ll love in every spoonful.
Potatoes (1½ cups, peeled & diced): Melt-in-your-mouth texture, soaking up the broth as they cook.
Carrots (1½ cups, sliced): Bring sweet, earthy notes and beautiful color contrast.
Celery (1 cup, sliced): Offers classic “soup flavor” and a lovely crunch.
Green beans (1 cup, fresh or frozen): Add texture and a garden-fresh feel.
Corn kernels (¾ cup, fresh/frozen/canned): Sweet, juicy bites that burst in your mouth.
Peas (¾ cup, frozen or canned): For those little “green pearls” of extra sweetness.
Dried basil (1 teaspoon): Infuses that unmistakable herbal lift—it’s subtle but essential.
Dried thyme (½ teaspoon): Classic pairing with beef, adding an earthy undertone.
Salt and pepper (to taste): Never underestimate the finishing magic of good seasoning.
Chopped parsley (optional, for garnish): A sprinkle of freshness and color right before serving knocks it out of the park.

How to Make My Mom’s Old-Fashioned Vegetable Beef Soup

Step 1: Brown the Beef for Flavor

Start by heating olive oil in a big, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil’s shimmering, add your beef in a single layer. Don’t rush this step—let the beef develop a deep brown crust on all sides, turning pieces as needed for about 5 to 7 minutes. This browning is where your soup gets its irresistible depth of flavor, so take your time!

Step 2: Soften the Aromatics

Add the chopped onion and minced garlic right into the pot with the beef. Stir everything together, letting that onion soften and garlic grow fragrant for about 3 minutes. Your kitchen will smell incredible at this point—just the promise of what’s to come.

Step 3: Build the Broth

Pour in the beef broth, water, and the entire can of diced tomatoes (juices included!). Give everything a gentle stir, scraping the tasty brown bits off the bottom of your pot—those little bits are pure flavor gold.

Step 4: Add the Vegetables and Herbs

Now it’s time for potatoes, carrots, celery, green beans, basil, thyme, salt, and pepper. Each vegetable adds its own color and character, so don’t skip any! Stir well to combine, then bring your pot to a gentle boil.

Step 5: Simmer Until Tender

Once boiling, reduce heat all the way down to low, cover your pot, and let the magic happen for 60 to 75 minutes. Check in occasionally and give it a stir—the beef and vegetables should become perfectly tender and the broth rich and aromatic, just like in My Mom’s Old-Fashioned Vegetable Beef Soup memories.

Step 6: Finish with Corn and Peas

Ten minutes before serving, add in the corn and peas. These tender veggies just need a quick warm-through, so they stay fresh and vibrant. This is your chance to taste and tweak the seasoning too. A little more salt or pepper? Go for it!

Step 7: Serve Hot and Enjoy

Ladle My Mom’s Old-Fashioned Vegetable Beef Soup into bowls, sprinkle with fresh chopped parsley if you like, and get ready to dig in. The hardest part will be not going back for seconds right away!

How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup

Garnishes

Finish each steaming bowl of My Mom’s Old-Fashioned Vegetable Beef Soup with a sprinkle of fresh parsley. If you want to take it even further, try a swirl of good olive oil, a touch of grated Parmesan, or a pinch of cracked black pepper right before serving. These tiny touches make your bowl feel extra special.

Side Dishes

This hearty soup pairs perfectly with crusty bread, freshly baked biscuits, or even a buttery cornbread muffin. For a lighter touch, offer a crisp green salad tossed in a bright vinaigrette to balance all the cozy flavors of the soup.

Creative Ways to Present

Bring some fun to the table by serving the soup in rustic soup mugs or mini bread bowls for an extra wow factor. Or, let guests add their own garnishes from little bowls on the table—think chopped parsley, shredded cheese, or even a dollop of sour cream. My Mom’s Old-Fashioned Vegetable Beef Soup becomes a DIY delight!

Make Ahead and Storage

Storing Leftovers

This soup tastes even better the day after, as the flavors get time to meld. Let leftover My Mom’s Old-Fashioned Vegetable Beef Soup cool to room temperature before transferring to airtight containers. Stored in the fridge, it stays fresh for up to four days, ready to reheat whenever you need a little comfort boost.

Freezing

For longer storage, this soup freezes like a dream. Portion cooled soup into freezer-safe containers or bags (leave a bit of space for expansion). It’ll keep for up to three months. Thaw overnight in the fridge or gently warm right from frozen on the stovetop for busy weeknights.

Reheating

To reheat, simply pour My Mom’s Old-Fashioned Vegetable Beef Soup into a pot and warm over low heat, stirring occasionally. If the soup has thickened overnight, add a splash of broth or water to loosen it up. You can microwave individual portions as well—just cover loosely and heat in intervals, stirring in between for even warmth.

FAQs

Can I make My Mom’s Old-Fashioned Vegetable Beef Soup in a slow cooker?

Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients (except peas and corn), and cook on low for 7 to 8 hours, stirring in the peas and corn during the last 30 minutes. The result will be every bit as comforting.

What kind of beef is best to use?

Chuck roast or beef stew meat is ideal because it becomes tender as the soup simmers and adds plenty of beefy flavor. If you want to save time, you can even use leftover roast or browned ground beef for a tasty twist on My Mom’s Old-Fashioned Vegetable Beef Soup.

Can I add different vegetables?

Definitely! Feel free to toss in whatever veggies you have on hand—turnips, parsnips, spinach, or even bell peppers work beautifully. This is a forgiving, flexible soup that’s perfect for cleaning out your fridge while still tasting amazing.

How do I make this soup gluten-free?

Good news—My Mom’s Old-Fashioned Vegetable Beef Soup is naturally gluten-free, as long as all your broth and canned goods are certified gluten-free. Always double-check labels, just in case.

Can I prepare the soup ahead of time for a gathering?

Yes! This soup is a superstar for making ahead. Simply cook as directed, cool, and store in the fridge until your event. Reheat slowly and stir well before serving so all those flavors shine in every spoonful.

Final Thoughts

If you’re searching for a meal that feels like a warm hug, My Mom’s Old-Fashioned Vegetable Beef Soup is the answer. With every simmering pot, you’ll create new memories and fill your kitchen with the irresistible aroma of comfort. I can’t wait for you to taste just how special this classic soup really is—give it a try soon, and let it become a beloved part of your own family’s story!

My Mom’s Old-Fashioned Vegetable Beef Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 5 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and hearty soup recipe for My Mom’s Old-Fashioned Vegetable Beef Soup. This delicious homemade soup is packed with tender beef, a variety of vegetables, and flavorful herbs, making it the perfect dish for a cozy meal.

Ingredients

Scale

Beef:

1½ pounds beef stew meat or chuck roast (cut into 1-inch pieces)
1 tablespoon olive oil

Vegetables:

1 medium onion (chopped)
3 garlic cloves (minced)
1½ cups potatoes (peeled and diced)
1½ cups carrots (sliced)
1 cup celery (sliced)
1 cup green beans (fresh or frozen)
¾ cup corn kernels (fresh, frozen, or canned)
¾ cup peas (frozen or canned)

Seasoning:

4 cups beef broth
2 cups water
1 (14.5 oz) can diced tomatoes (with juices)
1 teaspoon dried basil
½ teaspoon dried thyme
Salt and pepper to taste

Garnish:

Chopped parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef: Heat olive oil in a large pot, add beef, and brown on all sides.
Cook Aromatics: Add onion and garlic, cook until softened.
Add Ingredients: Pour in broth, water, tomatoes, potatoes, carrots, celery, green beans, basil, thyme, salt, and pepper.
Simmer: Bring to a boil, cover, and simmer for 60–75 minutes until beef and vegetables are tender.
Final Touch: Stir in corn and peas in the last 10 minutes of cooking. Adjust seasoning if needed.
Serve: Garnish with parsley and serve hot.