Old-Fashioned Vegetable Beef Soup is a hearty, comforting bowl filled with tender chunks of beef, a colorful mix of fresh vegetables, and a rich, flavorful broth. It’s the kind of soup that warms you up on a chilly day and feels like a cozy hug from the inside. Carrots, potatoes, and green beans join the beef to create a classic, wholesome meal that’s both simple and satisfying.
I love making this soup when I want something filling but not complicated. It’s the kind of recipe where everything simmers together and the flavors just get better the longer you let it cook. I usually make a big pot so we have leftovers for lunch the next day—that extra time in the fridge makes the soup taste even more amazing. Plus, it’s easy to tweak with whatever veggies you have on hand.
My favorite way to enjoy this soup is with a slice of crusty bread or some buttered crackers on the side. It’s like the perfect match that rounds out the meal. Whenever I serve this Old-Fashioned Vegetable Beef Soup, it always brings people together around the table for a warm, relaxed meal filled with good conversation and simple pleasures.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup, giving it rich flavor and tenderness. If you can’t find stew meat, chuck roast cut into cubes works well too. For a quicker version, ground beef is an option but the texture will be different.
Vegetables: Carrots, potatoes, green beans, zucchini, and spinach add color and nutrition. Feel free to swap based on what you have—corn, celery, or even kale can be great substitutes. Frozen veggies work fine when fresh aren’t available.
Broth & Seasonings: Beef broth adds depth. If you want a lighter flavor, use low-sodium broth or substitute with vegetable broth for a milder taste. Thyme, basil, and bay leaf give the soup a nice herbal touch, but you can add rosemary or oregano instead if you prefer.
How Can I Get Tender, Flavorful Beef in My Soup?
Getting tender beef is key for this soup. Browning the meat first locks in flavor and creates a nice base for the broth. Here’s how I do it:
- Heat oil over medium-high heat before adding the beef.
- Don’t crowd the pot: brown the meat in batches if needed to get a good sear.
- Once browned, remove meat, then sauté onions and garlic in the same pot to pick up those tasty browned bits.
- Add the meat back with broth and herbs, then simmer low and slow for about 1 hour. This breaks down connective tissues, making the beef tender.
Patience here pays off with rich, melt-in-your-mouth bites that make this soup special.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and can handle the long simmering process.
- Sharp knife and cutting board – makes chopping veggies quick and safe.
- Wooden spoon or ladle – perfect for stirring and serving the soup without scratching the pot.
- Measuring cups and spoons – for accurate broth, herbs, and seasoning.
- BBowl or plate – to hold the browned beef while you sauté other ingredients.
Flavor Variations & Add-Ins
- Swap green beans for peas or corn to change the sweetness or texture based on your preference.
- Use diced tomatoes with herbs or even a splash of Worcestershire sauce for a richer, deeper flavor.
- Add in chopped celery, bell peppers, or zucchini for different textures and flavors.
- Try adding a pinch of smoked paprika or hot sauce if you like a little spice to your soup.
Old-Fashioned Vegetable Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 large carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup zucchini, chopped
- 1 cup tomatoes, chopped (or 1/2 cup canned diced tomatoes)
- 2 cups fresh spinach leaves, chopped
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1 bay leaf
- Salt and pepper to taste
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef, plus about 1 hour and 30 minutes to simmer until the beef and vegetables are tender. So, plan for around 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and cook for 5 to 7 minutes, browning it on all sides. Once browned, remove the beef and set it aside.
2. Cook the Aromatics:
In the same pot, add the chopped onion and sauté for about 3 to 4 minutes until it softens. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Simmer the Beef:
Return the browned beef to the pot. Pour in the beef broth and water. Add the bay leaf, dried thyme, and dried basil. Stir everything together and bring the mixture to a boil.
4. Cook Until Beef Is Tender:
Reduce heat to low, cover the pot, and let it simmer gently for about 1 hour, or until the beef is tender and flavorful.
5. Add Vegetables:
Stir in the carrots, potatoes, green beans, zucchini, and tomatoes. Cover and continue to simmer for 25 to 30 minutes, until the vegetables are soft but not mushy.
6. Finish with Peas and Spinach:
Add the peas and chopped spinach to the soup. Cook for an additional 5 minutes until the peas are heated through and the spinach is wilted.
7. Season and Serve:
Remove the bay leaf. Taste the soup and add salt and pepper as needed. Serve your soup warm, with crusty bread or crackers if you like.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen vegetables work great in this soup. Just add them a few minutes earlier during cooking since they usually take a bit longer to heat through compared to fresh veggies.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef and vegetables are tender.
What Can I Substitute for Beef Broth?
You can use vegetable broth if you want a lighter flavor or if you’re out of beef broth. Just keep in mind the soup might taste a little different but will still be delicious and hearty.