Mom’s Old Fashioned Vegetable Beef Soup is the kind of recipe that wraps you up in a big, cozy hug from the very first spoonful. Every hearty bite is packed with tender chunks of beef, colorful garden vegetables, and an aromatic broth that tastes just like the one Mom used to make when the weather cooled down. Whether you’re diving in after a chilly day or craving some true comfort food with nostalgic flavors, this homemade soup brings warmth, nutrition, and a little touch of tradition to your table.

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

Ingredients You’ll Need

The beauty of Mom’s Old Fashioned Vegetable Beef Soup is that the ingredients are simple, wholesome, and each one plays its own special role in building flavor and texture. We’re talking classic, pantry-friendly staples and a handful of fresh veggies that bring color, nourishment, and deep, savory satisfaction to every bowl.

Beef stew meat (1 1/2 lbs): Choose well-marbled beef for maximum tenderness and that signature rich flavor after simmering.
Olive oil (1 tbsp): Just a splash is all you need to brown the meat and build depth in the pot from the very start.
Onion (1, chopped): A humble onion gives delicious sweetness and the foundation for the aromatic base.
Garlic cloves (3, minced): Don’t hold back here—garlic brings a crave-worthy, savory punch to every drop.
Beef broth (4 cups): This is the backbone of our soup, infusing the pot with robust, meaty goodness.
Water (2 cups): Helps loosen the broth and allows all the flavors to meld together as the soup simmers.
Diced tomatoes (1 can, 14.5 oz, with juices): Tomatoes soften and add brightness, subtle tang, and a lovely hue.
Carrots (3, sliced): Classic, sweet, and full of color—carrots are a must-have in any vegetable beef soup.
Celery stalks (3, sliced): Celery brings a gentle earthiness and a bit of crunch to each spoonful.
Potatoes (2, peeled and diced): Creamy, tender, and filling, potatoes make the soup extra hearty.
Green beans (1 cup, trimmed and cut): For texture and a pop of color, green beans can’t be beat.
Corn kernels (1 cup, fresh, frozen, or canned): Adds sweet bursts of flavor and cheerful yellow speckles.
Peas (1 cup, fresh or frozen): A last-minute addition for bright green color and a sweet vegetal note.
Dried thyme (1 tsp): Brings a classic, comforting earthiness that’s unmistakably homey.
Dried basil (1 tsp): Adds an herbal lift that pairs harmoniously with the tomato and beef.
Bay leaf (1): Drop this in to gently perfume the whole pot as it simmers.
Salt and black pepper (to taste): Essential for bringing all the flavors together and seasoning every bite.
Chopped fresh parsley (optional, for garnish): A sprinkle at the end makes everything look and taste fresher.

How to Make Mom’s Old Fashioned Vegetable Beef Soup

Step 1: Sear the Beef

Start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Add your beef stew meat, making sure not to crowd the pan, and sear it on all sides until the pieces are beautifully browned, about 5 to 7 minutes. This step is key for building a rich, deep flavor that’s the hallmark of Mom’s Old Fashioned Vegetable Beef Soup. Once browned, remove the beef and set it aside for a few minutes.

Step 2: Sauté the Aromatics

In the same pot (don’t wipe out those flavorful browned bits), add the chopped onion and minced garlic. Sauté for 2 to 3 minutes, stirring occasionally, until they soften and become fragrant. This is where all those delicious base notes of the soup start to come alive.

Step 3: Build the Broth

Return the seared beef back to the pot, then pour in the beef broth, water, and the can of diced tomatoes along with its juices. Sprinkle in the thyme, basil, bay leaf, and a generous pinch each of salt and black pepper. Stir it all together, then crank up the heat and bring the pot to a steady boil. Once it’s bubbling, reduce the heat to a gentle simmer. Cover and cook for 45 minutes to 1 hour so the beef becomes luxuriously tender and the broth full of layered flavor.

Step 4: Add Root Vegetables and Beans

Next, add your carrots, celery, potatoes, and green beans to the simmering soup. Stir well and let the soup cook uncovered for another 20 to 25 minutes—this is just the right amount of time for the vegetables to soften but still hold their shape, ensuring every spoonful is hearty and satisfying.

Step 5: Finish with Corn and Peas

For the final flourish, stir in the corn kernels and peas. Allow them to cook for just 5 more minutes, enough to warm through and preserve their color and freshness. Before serving, fish out the bay leaf, taste the broth, and adjust seasoning with more salt or pepper if needed.

Step 6: Serve and Enjoy

Ladle Mom’s Old Fashioned Vegetable Beef Soup steaming hot into bowls, and while it’s totally optional, a sprinkle of chopped fresh parsley makes everything look extra inviting. Take a moment to savor the aroma—you’ve just made a pot of pure comfort.

How to Serve Mom’s Old Fashioned Vegetable Beef Soup

Garnishes

A little garnish goes a long way for both flavor and visual appeal. A handful of fresh parsley adds an herby brightness that contrasts beautifully with the savory soup. For a touch of luxury, you might add a swirl of olive oil or a grinding of black pepper just before serving. Don’t be afraid to let everyone customize their own bowl!

Side Dishes

Mom’s Old Fashioned Vegetable Beef Soup shines all on its own, but it’s even better when served alongside some classic sides. Think crusty bread, warm dinner rolls, or even a batch of homemade biscuits for soaking up every last bit of broth. For a lighter touch, pair it with a crisp green salad or simple roasted vegetables.

Creative Ways to Present

For a fun, rustic vibe, try serving the soup in bread bowls—perfect for cozy family dinners or casual gatherings! Individual crocks topped with a sprinkle of shredded cheese or a dollop of sour cream can turn this classic into something truly special. And if you’re serving a crowd, set up a toppings bar with fresh herbs, grated cheese, and hot sauces so everyone can build their perfect bowl of Mom’s Old Fashioned Vegetable Beef Soup.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to airtight containers and store in the refrigerator for up to 4 days. The flavors only develop more over time, making that next bowl even more delicious—just like Mom’s Old Fashioned Vegetable Beef Soup should be.

Freezing

This soup freezes beautifully! Let it cool completely, then ladle it into freezer-safe containers or resealable bags. Be sure to leave some room for expansion, and label with the date. You’ll have homemade comfort on hand for up to 3 months, ready whenever a craving hits.

Reheating

To reheat, simply pour the soup into a pot and warm it gently over medium heat, stirring occasionally until hot. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. For single servings, the microwave works well too—just heat in 1-minute intervals, stirring between each, until heated through.

FAQs

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

Absolutely! Just brown the meat and sauté the onions and garlic on the stove first, then transfer everything (except the peas and corn) to your slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours, adding the peas and corn in the last 30 minutes.

What can I substitute for beef stew meat?

Chuck roast cut into cubes works beautifully, or you can use any tough cut suited for low-and-slow cooking. If you’d prefer a lighter version, diced chicken thighs will also taste great—just reduce the simmer time by about half.

Can I use other vegetables?

Definitely! That’s part of the magic with Mom’s Old Fashioned Vegetable Beef Soup—feel free to toss in whatever vegetables are in season or available in your fridge, like bell peppers, turnips, or even kale.

How can I boost the flavor of the broth?

A splash of Worcestershire sauce or a spoonful of tomato paste gives remarkable depth to the broth. You can also add a Parmesan rind while simmering for a subtle umami note.

Is this soup gluten-free?

Yes, as written, Mom’s Old Fashioned Vegetable Beef Soup contains no gluten-based ingredients. If you’re using store-bought broth, just double-check the label to ensure it’s certified gluten-free for peace of mind.

Final Thoughts

There’s something irresistible about the timeless flavors in Mom’s Old Fashioned Vegetable Beef Soup. It’s a heartfelt, crowd-pleasing meal that makes every day a little warmer and every kitchen a bit happier. Gather your loved ones, pass around the bowls, and experience the comfort and joy this recipe brings—one spoonful at a time!

Mom’s Old Fashioned Vegetable Beef Soup Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 1 hour 50 minutes
Yield: 6–8 servings 1x
Diet: Non-Vegetarian

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Description

Mom’s Old Fashioned Vegetable Beef Soup is a hearty and comforting dish that is perfect for a cozy dinner. Packed with tender beef, a variety of vegetables, and aromatic herbs, this soup is a classic recipe that will warm you up from the inside out.

Ingredients

Scale

Beef Stew:

1 1/2 lbs beef stew meat, cut into bite-sized pieces

Vegetables:

1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 carrots, sliced
3 celery stalks, sliced
2 potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh, frozen, or canned)
1 cup peas (fresh or frozen)

Broth and Seasonings:

4 cups beef broth
2 cups water
1 can (14.5 oz) diced tomatoes, with juices
1 tsp dried thyme
1 tsp dried basil
1 bay leaf
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Prepare Beef: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Brown the beef on all sides for 5–7 minutes. Set aside.
Sauté Aromatics: In the same pot, sauté onion and garlic until softened, about 2–3 minutes.
Cook Soup: Return beef to the pot. Add beef broth, water, diced tomatoes, thyme, basil, bay leaf, salt, and pepper. Bring to a boil, then simmer covered for 45 minutes to 1 hour.
Add Vegetables: Add carrots, celery, potatoes, and green beans. Simmer uncovered for 20–25 minutes until vegetables are tender.
Finish Soup: Stir in corn and peas, cook for 5 more minutes. Remove bay leaf, adjust seasoning, and serve hot. Garnish with parsley if desired.