Old Fashioned Vegetable Beef Soup Recipe: The Ultimate Comfort in a Bowl

There’s a certain magic that happens when the hearty aroma of simmering beef, earthy root vegetables, and sweet tomatoes fills your kitchen. It’s the smell of patience, care, and deep, unwavering comfort. This authentic old fashioned vegetable beef soup recipe is that feeling, transformed into dinner.

It’s the kind of homemade vegetable beef soup your grandmother might have made, simple, honest, and deeply nourishing. No shortcuts, just a pot of good ingredients slowly cooked into a rich, flavorful broth. Let’s make a pot of this classic vegetable beef soup together.

WHY THIS OLD FASHIONED VEGETABLE BEEF SOUP RECIPE IS UNBEATABLE

This soup recipe is more than a meal; it’s a tradition.

• First, the flavor is deep and complex, built from browning the beef and slowly simmering.
• Second, it’s incredibly hearty and satisfying, packed with tender chunks of beef and a garden’s worth of vegetables.
• Third, it’s unbelievably forgiving. This easy vegetable beef soup welcomes whatever veggies you have on hand.
• Finally, it tastes even better the next day, making it the ultimate make-ahead meal.

It’s the definition of culinary warmth and the best old fashioned soup you’ll ever make.

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INGREDIENTS FOR A TIMELESS SOUP

This classic vegetable beef soup recipe relies on humble, wholesome ingredients.

For the Beef & Broth:

• 2 lbs beef chuck roast, cut into 1-inch cubes (or stew meat)
• 2 tbsp all-purpose flour
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 8 cups (64 oz) good-quality beef broth
• 2 bay leaves
• 1 tbsp Worcestershire sauce

For the Aromatic Base:

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 celery stalks, diced
• 2 large carrots, diced

For the Hearty Vegetables:

• 3 medium russet potatoes, peeled and diced
• 2 cups green beans, trimmed and cut
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 cup frozen or fresh corn kernels
• 1 cup frozen peas

For Finishing:

• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

TOOLS YOU’LL NEED FOR THIS SOUP RECIPE

A large, heavy-bottomed Dutch oven or soup pot (6-8 quarts is ideal), a sharp knife, and a wooden spoon. That’s the beauty of an old fashioned recipe, no fancy gadgets required.

STEP-BY-STEP: HOW TO MAKE OLD FASHIONED VEGETABLE BEEF SOUP

This method for homemade vegetable beef soup is all about building layers of flavor.

1. SEASON AND BROWN THE BEEF

Pat the beef cubes dry with paper towels. In a bowl, toss them with flour, salt, and pepper. In your Dutch oven over medium-high heat, heat the oil. Working in batches, brown the beef on all sides. This step is non-negotiable for deep flavor in your beef soup. Transfer browned beef to a plate.

2. SAUTÉ THE AROMATICS

In the same pot, add a touch more oil if needed. Add the diced onion, celery, and carrots. Cook for 6-8 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

3. DEGLAZE AND SIMMER

Pour in a splash of the beef broth and scrape up all the flavorful browned bits. Return the browned beef to the pot. Add the remaining beef broth, bay leaves, and Worcestershire sauce.

4. THE LONG, SLOW SIMMER

Bring the pot to a boil, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours, until the beef is fork-tender.

5. ADD THE HEARTY VEGETABLES

Once the beef is tender, add the diced potatoes and green beans to the pot. Return to a simmer and cook, uncovered, for 15 minutes. Then, add the canned tomatoes and corn. Simmer for another 10-15 minutes.

6. FINISH AND SERVE

Stir in the frozen peas and chopped parsley. Let them heat through for about 5 minutes. Taste and adjust seasoning. Remove the bay leaves. Ladle this steaming old fashioned vegetable beef soup into deep bowls.

THE SECRET TO THE RICHEST FLAVOR IN YOUR SOUP

The twin pillars of this vegetable beef soup recipe are browning the meat well and taking your time. Don’t rush the browning step; caramelization is pure flavor. And the long, slow simmer is what transforms tough chuck roast into melt-in-your-mouth bites.

PRO TIPS FOR SOUP PERFECTION

• Use Chuck Roast: It’s the best cut for this beef soup recipe.
• Don’t Skip the Deglaze: Those browned bits add incredible depth to your soup broth.
• Cut Vegetables Evenly: Dicing your veggies to a similar size ensures they all cook evenly in your homemade soup.
• Add Delicate Veggies Last: Peas and corn should go in at the end to retain their color.

VARIATIONS & SUBSTITUTIONS FOR YOUR SOUP

• Slow Cooker Method: After browning, transfer everything to a slow cooker for an easy vegetable beef soup.
• Barley or Pasta: Add ½ cup of pearl barley with the potatoes, or 1 cup of small pasta in the last 10 minutes.
• Different Veggies: Turnips, parsnips, or cabbage are all classic additions to this vegetable soup.

MAKE-AHEAD, STORAGE & FREEZING

This soup recipe is a meal-prep champion.

• Storage: Cool completely and store in the refrigerator for up to 5 days.
• Freezing: This old fashioned soup freezes exceptionally well for up to 3 months.
• Reheating: Reheat gently on the stovetop, adding a splash of broth if needed.

TROUBLESHOOTING COMMON SOUP QUESTIONS

• “My soup broth is thin.” Simmer it uncovered for an extra 15-20 minutes to reduce and concentrate.
• “My beef is tough.” It hasn’t simmered long enough. Continue cooking over low heat until tender.
• “Can I use ground beef?” You can for a different beef soup, but the texture and flavor will be different.

SERVING SUGGESTIONS

Serve this hearty old fashioned vegetable beef soup with a side of crusty bread for dipping. A sprinkle of extra fresh parsley on top is divine.

A PERSONAL NOTE: THE SOUP THAT FEELS LIKE HOME

This old fashioned vegetable beef soup recipe is my culinary security blanket. It’s the first thing I make when the weather turns. It’s a recipe that asks for your time but repays you tenfold in comfort. Every spoonful of this homemade vegetable beef soup is a reminder of the simple, powerful joy of a meal made with care.

FINAL CHECKLIST BEFORE YOU START THIS RECIPE

• Beef is patted dry and cubed.
• All vegetables are chopped.
• Dutch oven is ready over medium-high heat.
• Beef broth is measured.

FREQUENTLY ASKED QUESTIONS

What’s the best cut of beef for this old fashioned soup recipe?
Beef chuck roast is ideal for this vegetable beef soup. It’s well-marbled, flavorful, and becomes beautifully tender with long, slow cooking.

Can I make this in an Instant Pot?
Yes. Use the Sauté function to brown the beef and aromatics. Deglaze, then pressure cook on High for 35 minutes. Then add the remaining veggies and simmer until tender for a quick easy vegetable beef soup.

My soup is too salty. How can I fix it?
Add a peeled, raw potato to the pot and simmer for 15-20 minutes; it will absorb some salt. Alternatively, add a bit more water or unsalted broth to your beef soup.