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)
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.
Notes
- This soup tastes even better the next day.
- You can use leftover roast or ground beef for a quicker version.
- Enhance flavor with Worcestershire sauce or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
