Mom’s Comforting Old-Fashioned Vegetable Beef Soup


Few things feel as soothing as a steaming bowl of soup on a chilly evening, and this old-fashioned vegetable beef soup is pure comfort in a bowl. With tender beef, garden-fresh vegetables, and a rich, savory broth, it’s hearty, wholesome, and brimming with nostalgia. Growing up, my mom would simmer this soup on cool nights, filling the house with its irresistible aroma and filling our hearts with warmth. Recipes like this have been cherished for centuries as affordable, nourishing meals during hard times. Today, it remains a timeless classic—simple to prepare, deeply satisfying, and perfect for family dinners or cozy nights in.

What Makes This Soup Special

This isn’t just any soup—it’s the culinary equivalent of a warm hug. Chunky beef, colorful vegetables, and herbs slowly simmer until the flavors meld beautifully. It’s rustic, homey, and has that magical ability to bring comfort with every spoonful. Whether you’re cooking for your family or surprising someone special, this recipe is guaranteed to win smiles around the table.

Why You’ll Love It

• Wholesome & hearty: Packed with protein and nutrient-rich veggies.

• Budget-friendly: More affordable (and fresher) than store-bought soups.

• Flavorful & nostalgic: Herbs and spices add depth, while the slow simmer makes everything melt-in-your-mouth delicious.
  If you’re a fan of chicken noodle soup or tomato basil soup, this beef version will be just as comforting.

How to Make Mom’s Old-Fashioned Vegetable Beef Soup

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes

• 1 tbsp olive oil

• 1 large onion, chopped

• 3–4 garlic cloves, minced

• 3 cups beef broth

• 2 carrots, diced

• 2 celery stalks, diced

• 1 cup green beans, trimmed and chopped

• 2 medium potatoes, diced

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 tsp dried thyme

• 1 bay leaf

• Salt & pepper, to taste

Instructions

1. Brown the Beef: Heat olive oil in a large pot over medium heat. Season beef with salt and pepper, then brown on all sides (5–7 minutes). This step locks in flavor.

2. Add Aromatics: Stir in onion and garlic. Cook for 3–4 minutes until fragrant.

3. Build the Base: Pour in beef broth, scraping up browned bits from the pot. Add diced tomatoes, thyme, and the bay leaf.

4. Add Veggies: Stir in carrots, celery, green beans, and potatoes.

5. Simmer: Bring to a gentle boil, then reduce heat. Cover and simmer for about 30 minutes, until beef is tender and veggies are cooked through.

6. Finish: Adjust seasoning, remove the bay leaf, and serve hot.

What to Serve With It

This soup is filling on its own, but a few sides make it even better. Pair it with warm crusty bread, buttery cornbread, or a fresh garden salad. For a refreshing contrast, serve alongside coleslaw or a tangy vinaigrette salad.

Tips for Success

• Take time to brown the beef—it adds rich depth to the broth.

• Swap or add vegetables based on what’s in season—peas, corn, or even cabbage work beautifully.

• Keep the heat low and let it simmer—slow cooking brings out the best flavors.

Storing & Reheating

Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To reheat, thaw overnight if frozen, then warm gently on the stove until hot.

This soup is proof that simple ingredients, a little patience, and a lot of love can create something extraordinary. It’s nourishing, comforting, and destined to become a recipe you’ll return to again and again.

Mom's Comforting Old-Fashioned Vegetable Beef Soup

A hearty blend of tender beef, vibrant vegetables, and savory broth, perfect for cozy evenings.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 260

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 3 cups beef broth
• 2 carrots diced
• 2 stalks celery, diced
• 1 cup green beans, trimmed and cut into pieces
• 2 medium potatoes, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Method

 

Cooking Steps

1. In a large pot, heat olive oil over medium heat. Add the beef stew meat and season with a pinch of salt and pepper. Brown the beef on all sides for about 5-7 minutes.
2. Add the chopped onion and minced garlic to the pot. Sauté for another 3-4 minutes until onion becomes translucent and aromatic.
3. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the diced tomatoes, thyme, and bay leaf.
4. Add the carrots, celery, green beans, and potatoes, stirring everything together.
5. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes.
6. Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
7. Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.

Notes

Serve with warm crusty bread, light salad, or cornbread. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.