There’s something magical about a steaming bowl of Old-Fashioned Vegetable Beef Soup, especially on a chilly evening. It’s like a warm hug from the inside out, perfect for those days when you need comfort food that doesn’t take all day to prepare. This recipe is not just about filling your belly; it’s about creating memories around the dinner table. Whether you’re feeding a hungry family or impressing friends, this hearty soup is a quick solution that brings everyone together. Trust me, once you try it, you’ll want to make it a regular in your kitchen rotation.
Why You’ll Love This Old-Fashioned Vegetable Beef Soup
This Old-Fashioned Vegetable Beef Soup is a game-changer for busy weeknights. It’s not just easy to make; it’s also packed with flavor and nutrition. The tender beef and vibrant vegetables create a symphony of taste that warms your soul. Plus, it’s a one-pot wonder, meaning less cleanup for you. With every spoonful, you’ll feel the love and care that goes into this comforting dish, making it a family favorite in no time.
Ingredients for Old-Fashioned Vegetable Beef Soup
Gathering the right ingredients is the first step to creating a delicious Old-Fashioned Vegetable Beef Soup. Here’s what you’ll need:
Beef stew meat: Tender cuts like chuck work best, providing rich flavor and texture.
Vegetable oil: This helps in browning the beef and sautéing the aromatics.
Onion: A staple in many dishes, it adds sweetness and depth to the soup.
Garlic: Freshly minced garlic brings a fragrant kick that elevates the overall taste.
Carrots: Their natural sweetness balances the savory elements and adds color.
Celery: This crunchy vegetable contributes a refreshing flavor and texture.
Green beans: Fresh or frozen, they add a nice crunch and vibrant color.
Corn: Whether fresh, frozen, or canned, corn adds a pop of sweetness.
Diced tomatoes: These provide acidity and a rich base for the soup.
Beef broth: The heart of the soup, it infuses everything with a savory depth.
Dried thyme and basil: These herbs enhance the flavor profile, making it aromatic.
Salt and pepper: Essential for seasoning, adjust to your taste preference.
Potatoes: Diced potatoes add heartiness and help thicken the soup.
Bay leaf: A single leaf adds a subtle depth of flavor during cooking.
For those looking to customize, consider adding a splash of Worcestershire sauce for extra umami or a dash of hot sauce for a kick. If you prefer a lighter version, ground turkey or chicken can be substituted for the beef. And if you like your soup thicker, a cornstarch slurry can work wonders. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Old-Fashioned Vegetable Beef Soup
Now that you have your ingredients ready, let’s dive into the heart of the matter: making this Old-Fashioned Vegetable Beef Soup. Follow these simple steps, and you’ll have a pot of comfort simmering on your stove in no time.
Step 1: Brown the Beef
Start by heating the vegetable oil in a large pot over medium-high heat. Once the oil is shimmering, add the beef stew meat. Brown the meat on all sides, which should take about 5 to 7 minutes. This step is crucial; it locks in the flavors. Once browned, remove the beef and set it aside. Don’t worry if some bits stick to the pot; they’ll add depth to your soup later.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion and minced garlic. Sauté them for 2 to 3 minutes until the onion turns translucent. The aroma will fill your kitchen, making it hard to resist. This step builds the flavor base for your soup, so don’t rush it!
Step 3: Combine Ingredients
Return the browned beef to the pot. Now, it’s time to add the rest of the ingredients: carrots, celery, green beans, corn, diced tomatoes, beef broth, thyme, basil, salt, pepper, diced potatoes, and the bay leaf. Stir everything together until well combined. The colors will be vibrant, and the anticipation will build!
Step 4: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours. This slow cooking allows the flavors to meld beautifully. Stir occasionally, and enjoy the delightful scents wafting through your home. You’ll know it’s ready when the beef is tender and the vegetables are cooked through.
Step 5: Final Touches
Before serving, remove the bay leaf. Give the soup a taste and adjust the seasoning if needed. If you want to elevate the flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce. Serve it hot, and watch as everyone gathers around the table, eager for a bowl of this hearty delight!
Tips for Success
Always brown the beef well; it enhances the flavor of the soup.
Use fresh vegetables for the best taste and texture.
Don’t skip the simmering time; it’s key for tender meat and rich flavors.
Adjust seasoning gradually; taste as you go for the perfect balance.
Store leftovers in an airtight container for up to three days.
Equipment Needed
Large pot: A Dutch oven works great, but any heavy-bottomed pot will do.
Wooden spoon: Perfect for stirring and scraping up those flavorful bits.
Cutting board: Essential for chopping your veggies and meat.
Sharp knife: A good knife makes prep work quick and easy.
Variations
Vegetarian Option: Swap the beef for hearty mushrooms or lentils for a plant-based twist.
Spicy Kick: Add diced jalapeños or a teaspoon of red pepper flakes for some heat.
Herb Infusion: Experiment with fresh herbs like parsley or cilantro for a fresh finish.
Seasonal Veggies: Use whatever vegetables are in season, like zucchini or squash, to keep it fresh.
Slow Cooker Version: Brown the beef and then transfer everything to a slow cooker for an easy, hands-off approach.
Serving Suggestions
Crusty Bread: Serve with a warm, crusty baguette or homemade cornbread for dipping.
Salad: A simple green salad with a tangy vinaigrette complements the soup perfectly.
Wine Pairing: A glass of red wine, like Merlot, enhances the hearty flavors.
Garnish: Top with fresh parsley or a sprinkle of grated Parmesan for an elegant touch.
FAQs about Old-Fashioned Vegetable Beef Soup
Can I make Old-Fashioned Vegetable Beef Soup in a slow cooker?
Absolutely! Brown the beef first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to develop beautifully.
What can I substitute for beef in this soup?
If you’re looking for a lighter option, ground turkey or chicken works well. For a vegetarian twist, try using hearty mushrooms or lentils instead of meat.
How do I store leftovers of Old-Fashioned Vegetable Beef Soup?
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the soup for up to three months. Just make sure to leave some space in the container for expansion.
Can I add more vegetables to the soup?
Definitely! Feel free to toss in seasonal vegetables like zucchini, squash, or even spinach. Just remember to adjust the cooking time slightly for any new additions.
How can I thicken the soup if it’s too watery?
If your soup is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 10 minutes of cooking. This will give it a nice, hearty texture.
Final Thoughts
Cooking this Old-Fashioned Vegetable Beef Soup is more than just preparing a meal; it’s about creating a warm, inviting atmosphere that brings people together. The rich flavors and hearty ingredients make every spoonful a comforting experience, perfect for chilly nights or family gatherings. As the aroma fills your kitchen, you’ll find yourself reminiscing about cozy dinners and shared laughter. This soup is a reminder that good food can nourish not just our bodies, but our souls too. So, gather your loved ones, serve up a bowl, and enjoy the simple joy that comes with every hearty bite.
A hearty and comforting Old-Fashioned Vegetable Beef Soup, perfect for chilly days.
Ingredients
Scale
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
1 cup green beans, cut into 1-inch pieces
1 cup corn (fresh, frozen, or canned)
1 can (14.5 ounces) diced tomatoes, undrained
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
2 cups potatoes, diced (about 2 medium potatoes)
1 bay leaf
Instructions
In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
Return the browned beef to the pot. Add the carrots, celery, green beans, corn, diced tomatoes, beef broth, thyme, basil, salt, pepper, potatoes, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Notes
For added flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce before serving.
You can substitute the beef with ground turkey or chicken for a lighter version.
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 10 minutes of cooking.
