Old-Fashioned Beef Vegetable Soup

5 from 2 votes

Old-Fashioned Beef Vegetable Soup

This old-fashioned beef vegetable soup is a hearty, comforting meal made with tender beef, plenty of vegetables, and a rich, savory broth. Simmered low and slow, it's easy to make, deeply flavorful, and perfect for cold days, family dinners, and leftovers that taste even better the next day.

Prep Time15

Cook Time1 35

Total Time1 50

Course: All Recipes, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 272kcal

Author: Jeri Walker

Ingredients

1½ pounds beef chuck or stewing beef cut into bite-sized pieces
1 tablespoon olive oil
1 small onion chopped
6 cloves garlic minced
2 tablespoons tomato paste
6 cups beef broth
1 can (14.5 oz) diced tomatoes with juice
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
3 medium carrots peeled and sliced
1½ cups baby potatoes halved or quartered
1 can (14.5 oz) green beans drained
1 can (12-15 oz) corn drained
1 cup frozen peas

Instructions

Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef in batches so the pot isn't crowded. Cook for 3-4 minutes per side, until browned.
Reduce the heat to medium. Add the chopped onion to the pot and cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and 2 tablespoons of tomato paste, stir, and cook for 1 minute to deepen the flavor.
Add 6 cups of beef broth, diced tomatoes (with juice), 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon thyme, 1 teaspoon parsley, and 2 bay leaves. Stir well. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. The soup should be gently bubbling, not boiling rapidly.
After the soup has simmered for 1 hour, add the sliced carrots and potatoes. Cover and simmer for 20-25 minutes, until the potatoes are tender when pierced with a fork.
Stir in the green beans, corn, and frozen peas. Simmer uncovered for 5-10 minutes, just until everything is heated through.
Remove and discard the bay leaves. Ladle the soup into bowls, serve immediately, and enjoy!

Notes

Brown the beef in batches if needed so it sears instead of steaming.
Keep the simmer gentle. Cooking too fast can make the meat tough.
Cut vegetables into similar-sized pieces so they cook evenly.
If the beef isn't tender, the soup just needs more time - let it simmer a little longer.
Store leftovers in an airtight container for up to 4 days, or in the freezer for up to 3 months.

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