There’s something downright magical about a bowl of My Mom’s Old-Fashioned Vegetable Beef Soup — it’s pure comfort in a pot, brimming with hearty vegetables, tender beef, and a savory broth that seems to hug you from the inside out. Whether you’re seeking to recreate a cherished family tradition, fill your kitchen with irresistible aromas, or simply need a nourishing meal on a chilly day, this recipe delivers every time. It’s unfussy and deeply satisfying, with every spoonful evoking a sense of warmth and nostalgia that only comes from a dish passed down through generations.
Ingredients You’ll Need
The beauty of My Mom’s Old-Fashioned Vegetable Beef Soup is found in its humble, wholesome ingredients. Each component brings its own texture, color, and flavor, coming together to create a symphony that’s more than the sum of its parts.
- Beef stew meat or chuck roast (1 1/2 pounds, cut into bite-sized pieces): The star of the soup, providing richness and tender bites after simmering.
- Olive oil (2 tablespoons): Helps brown the beef and adds a subtle depth to the base of the soup.
- Salt (1 teaspoon): Essential for drawing out flavors and seasoning the beef.
- Black pepper (1/2 teaspoon): Offers a gentle, comforting warmth that ties all the flavors together.
- Onion (1 medium, chopped): Gives a gentle sweetness and forms the aromatic foundation of the broth.
- Garlic (2 cloves, minced): Adds a fragrant, mouthwatering note that enhances everything else.
- Beef broth (4 cups): The backbone of the soup, ensuring a seasoned, deeply flavorful base.
- Water (2 cups): Helps balance and stretch the broth while allowing the flavors to meld.
- Diced tomatoes (1 can, 14.5 oz, with juice): Bring acidity, color, and that tangy brightness to every bite.
- Carrots (1 cup, sliced): Add a subtle sweetness and beautiful orange color.
- Celery (1 cup, sliced): Lends an herbal crunch and rounds out the vegetable medley.
- Potatoes (2 cups, cubed): Give heartiness and absorb the soup’s delicious flavors.
- Green beans (1 cup, fresh or frozen): Bring a splash of green and a lovely tender snap.
- Corn kernels (1 cup, fresh, frozen, or canned): Deliver sweetness and a touch of chewiness you’ll adore.
- Dried thyme (1 teaspoon): Provides herbal aroma, reminiscent of cozy kitchens and home-cooked meals.
- Bay leaf (1): Infuses a subtle, earthy depth throughout the long simmer.
How to Make My Mom’s Old-Fashioned Vegetable Beef Soup
Step 1: Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, season the beef with salt and pepper, then brown the meat in batches. Let each piece get a rich sear on all sides — this is key to developing that deep, meaty flavor that defines My Mom’s Old-Fashioned Vegetable Beef Soup. Don’t rush this step; patience here means more deliciousness later. Once browned, remove the beef and set it aside (don’t worry about any browned bits stuck to the bottom — they’re flavor gold!).
Step 2: Sauté Onion and Garlic
With the beef set aside, add the chopped onion to the same pot. Let it cook for 3 to 4 minutes, stirring occasionally, just until it softens and picks up some of the flavorful drippings. Add the minced garlic and cook for another minute, being careful not to let it brown. The aroma at this stage always reminds me why this recipe is such a favorite in our household.
Step 3: Deglaze and Simmer the Soup Base
Now, return the browned beef to the pot. Pour in the beef broth, water, diced tomatoes with their juice, dried thyme, and bay leaf. Use your spoon to gently scrape up every last bit of caramelized goodness from the bottom — this gives the broth its soul. Bring everything to a rolling boil, reduce the heat to low, cover, and simmer for a good 45 minutes. This low-and-slow simmer is where the beef turns meltingly tender and the base of My Mom’s Old-Fashioned Vegetable Beef Soup becomes irresistible.
Step 4: Add Vegetables and Simmer to Perfection
After the meat has had its time to become tender, stir in the carrots, celery, potatoes, green beans, and corn. Let the soup bubble away, uncovered, for another 25 to 30 minutes. This allows the vegetables to become perfectly tender and bathed in all that savory flavor. Stir occasionally, and take a moment to savor the vibrant colors and hearty aroma filling your kitchen. Remove the bay leaf before serving, then taste and adjust seasoning as needed — sometimes an extra pinch of salt or pepper brings it all together.
Step 5: Serve and Enjoy
Ladle the hot soup into generous bowls and get ready for a heartwarming meal. Whether it’s paired with crackers or a thick slice of crusty bread, you’re in for a treat that brings comfort with every single bite. My Mom’s Old-Fashioned Vegetable Beef Soup is even better when shared.
How to Serve My Mom’s Old-Fashioned Vegetable Beef Soup
Garnishes
A handful of freshly chopped parsley or a sprinkle of grated Parmesan cheese can work wonders as a garnish. If you’re feeling nostalgic, try adding a few buttery crackers crumbled right on top for a bit of crunch and old-school charm. These modest touches can make your bowl of My Mom’s Old-Fashioned Vegetable Beef Soup shine with personality and flavor.
Side Dishes
This soup is hearty enough to serve as the main event, but I love pairing it with warm, buttered rolls, crusty baguette slices, or a classic grilled cheese sandwich. A crisp, green salad with a zippy vinaigrette also makes for a lovely fresh side. These combinations round out the meal while letting My Mom’s Old-Fashioned Vegetable Beef Soup remain the hero of the table.
Creative Ways to Present
If you’re cooking for a gathering, consider serving the soup in rustic bread bowls or sturdy mason jars for a fun, homespun vibe. Another idea is to ladle the soup into small cups for a cozy appetizer. However you choose to present it, My Mom’s Old-Fashioned Vegetable Beef Soup is all about offering heart and hospitality, one delicious serving at a time.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you’re in luck: this soup tastes even better the next day! Let the soup cool to room temperature, then transfer it into airtight containers. It will keep in the refrigerator for up to 4 days. The flavors will deepen and meld, making each reheated bowl extra special.
Freezing
My Mom’s Old-Fashioned Vegetable Beef Soup freezes beautifully, making it a great meal prep option. Simply ladle cooled soup into freezer-safe containers or resealable bags, leaving a little room for expansion. Label with the date, and store for up to 3 months. When you need a quick comfort meal, just thaw and reheat!
Reheating
To reheat, simply warm the desired amount of soup in a saucepan over low to medium heat, stirring occasionally until hot. If reheating from frozen, it’s best to thaw overnight in the fridge before warming up. Add a splash of water or broth if the soup becomes too thick. The flavors will still sing, and the aroma will once again fill your kitchen.
FAQs
Can I use a different cut of beef for My Mom’s Old-Fashioned Vegetable Beef Soup?
Absolutely! While stew meat or chuck roast is classic for its marbling and flavor, you can use any cut of beef suitable for slow simmering, such as brisket or bottom round. Just make sure to cut the meat into bite-sized pieces for even cooking and maximum tenderness.
How can I make My Mom’s Old-Fashioned Vegetable Beef Soup gluten-free?
This soup, as written, is naturally gluten-free since it contains no flour or pasta. If you choose to serve it with bread or crackers, simply pick a gluten-free alternative to keep the whole meal celiac-friendly.
Can I use frozen vegetables instead of fresh in this recipe?
Yes, you can swap in frozen veggies for convenience without sacrificing much in taste or texture. Just add them as you would the fresh ones, and remember they may cook a bit faster, so check for doneness a few minutes early.
How can I thicken the broth of My Mom’s Old-Fashioned Vegetable Beef Soup?
If you like a thicker soup, try mashing a few of the cooked potato cubes against the side of the pot and stirring them into the broth. This gives it a slightly creamy consistency while keeping everything wholesome and rustic.
What other vegetables work well in this soup?
Feel free to get creative! Peas, lima beans, shredded cabbage, zucchini, or even butternut squash make tasty additions. This recipe is wonderfully flexible — use what you have and make it your own signature version.
Final Thoughts
I hope you’ll fall in love with My Mom’s Old-Fashioned Vegetable Beef Soup just like my family has. Whether you’re carrying on a family tradition or starting a new one, this recipe promises plenty of comfort and joy in every spoonful. Give it a try, and let your kitchen (and heart) fill with warmth!
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My Mom’s Old-Fashioned Vegetable Beef Soup Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This comforting old-fashioned vegetable beef soup recipe, handed down from my mom, is a hearty and delicious meal perfect for chilly days. Packed with tender beef, a variety of vegetables, and savory broth, it’s a classic that warms the soul.
Ingredients
Beef:
1 1/2 pounds beef stew meat or chuck roast (cut into bite-sized pieces)
Seasoning:
2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
Aromatics:
1 medium onion (chopped), 2 cloves garlic (minced)
Liquid and Base:
4 cups beef broth, 2 cups water, 1 (14.5 oz) can diced tomatoes (with juice)
Vegetables:
1 cup sliced carrots, 1 cup sliced celery, 2 cups cubed potatoes, 1 cup green beans (fresh or frozen), 1 cup corn kernels (fresh, frozen, or canned)
Seasoning:
1 teaspoon dried thyme, 1 bay leaf
Instructions
- Brown the Beef: Heat olive oil in a large pot, brown beef in batches, set aside.
- Cook Aromatics: Sauté onion until soft, add garlic.
- Add Ingredients: Return beef, add broth, water, tomatoes, thyme, and bay leaf. Simmer.
- Add Vegetables: Add carrots, celery, potatoes, green beans, corn. Simmer until tender.
- Adjust Seasoning: Remove bay leaf, adjust seasoning. Serve hot.
Notes
- This soup tastes even better the next day.
- You can swap or add other vegetables like peas, lima beans, or cabbage.
- For a thicker broth, mash a few potatoes against the side of the pot before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
