My Mom’s Old Fashioned Vegetable Beef Soup Recipe

Enjoy a heartwarming bowl of flavor with this rich beef and vegetable stew. Tender beef, fresh vegetables, and a savory broth unite in the Best Ever Easy Vegetable Beef Soup. This timeless recipe, My Moms Old Fashioned Vegetable Beef Soup, offers pure comfort and a taste of home with every spoonful.

My mom’s old fashioned vegetable beef soup is hands down one of my favorite comfort recipes ever. I love that its not just hearty its also full of proteins and vitamins.

I use 1 lb beef stew meat, a tablespoon of vegetable oil, a large chopped onion, and 3 cloves garlic to build a rich base. Add to that 3 peeled and sliced carrots, 3 sliced stalks celery, and 2 diced potatoes for that homey, nutritious feel.

I also toss in a can of diced tomatoes, 1 cup of green beans, and 1 cup corn kernels which gives it a sweet crunch and balance. Mixed with 6 cups beef broth, a bay leaf, and a teaspoon dried thyme, this recipe is a true everyday winner that is easy to make and even easier to freeze.

It’s like a little lunch in a bowl that keeps me energized and happy all day long.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it takes me back to my childhood since it reminds me so much of my mom’s cooking and all those cozy family dinners. I always feel super nostalgic when I make it.

Second, I love how simple it is to make even if you mess up sometimes. The steps are easy to follow and you don’t need a ton of fancy ingredients. Its chill, straight-forward nature means I can whip it up on busy days without too many sweat and problem.

Third, I really appreciate that its full of flavors and healthy veggies. Even when the beef comes out tender and savory, you get so many veggies in your bowl which makes the soup feel really balanced and fulfilling.

Lastly, I like that its a make-ahead dish. Knowing that I can freeze leftovers and just heat them up later is such a lifesaver when I’m in a rush or just not in the mood to cook from scratch every time.

Ingredients

• Beef stew meat: Offers a robust protein bite for hearty, comforting flavor.
• Carrots: Provide fiber and natural sweetness that brightens the broth taste.
• Celery: Adds vitamins and crunch to balance smooth, rich vegetables on warm broth.
• Potatoes: Deliver carbs and heartiness, making every spoonful satisfy the hunger.
• Diced tomatoes: Bring tanginess and moisture, creating a flavorful, balanced base.
• Green beans: Provide vitamins and a slight crunch to contrast tender, slow cooked meat.
• Corn: Offers subtle sweetness and texture that complement savory spices nicely.
• Beef broth: Serves as a rich salty base that melds all the flavors seamlessly.

Ingredient Quantities

• 1 lb beef stew meat, cut into bite sized cubes
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 3 stalks celery, sliced
• 2 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup green beans, trimmed and cut into pieces
• 1 cup corn kernels (fresh or frozen)
• 6 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste

How to Make this

1. Heat a large pot over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the beef and brown on all sides.

2. Add the chopped large onion into the pot with the beef and stir until it softens, about 3-4 minutes.

3. Mix in the minced garlic and cook another minute, stirring constantly so it doesn’t burn.

4. Stir in the sliced carrots, sliced celery, and diced potatoes, making sure they’re well combined with the beef and onions.

5. Pour in 6 cups of beef broth and add in the can of diced tomatoes (with their juice).

6. Drop in the bay leaf and sprinkle 1 teaspoon of dried thyme along with salt and pepper to taste.

7. Bring the whole mixture to a boil while stirring occasionally, then reduce the heat to a simmer.

8. Let it simmer for about 45 minutes until the beef and vegetables are tender, stirring every now and then.

9. About 10 minutes before serving, add the green beans and corn kernels so they stay crisp and fresh.

10. Taste the soup, adjust the seasoning if needed and serve hot. Enjoy your soup!

Equipment Needed

1. Large pot
2. Stove
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon for stirring
7. Can opener for the tomatoes

FAQ

My Mom’s Old Fashioned Vegetable Beef Soup Recipe Substitutions and Variations

• If you can’t find beef stew meat, you can use chuck roast cut in cubes or even boneless lamb as a tasty twist.
• If you don’t have vegetable oil, try using olive oil which gives a slightly fruitier flavor.
• Instead of regular potatoes, you might use sweet potatoes for a touch of sweetness and a different texture.
• For carrots, parsnips work well if you’re trying to mix up the flavor profile a little bit.

Pro Tips

1. Try not to crowd the pan when browning the beef; if theres too much meat at once it steams instead of getting that nice crispy sear.
2. Cut all your veggies into roughly the same size pieces. It might not be perfect, but it helps everything cook evenly.
3. Add the green beans and corn only in the last 10 minutes so they stay crunchy rather than turning mushy.
4. If your broth starts looking too thick or if the flavours seem too concentrated, you can always add a little extra water or broth as it simmers to lighten it up.