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Bowl of My Mom's Old-Fashioned Vegetable Beef Soup with vegetables and beef.

Old-Fashioned Vegetable Beef Soup

A cozy, nutritious soup made with beef and a variety of vegetables, perfect for cold weather and easy meal prep.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Chuck roast or stew meat Collagen-rich cuts recommended for a silky broth.
  • 1 large Onion For base flavor.
  • 2 cloves Garlic For base flavor.
  • 3 medium Carrots Adds sweetness and flavor.
  • 2 medium Potatoes Can substitute with sweet potatoes.
  • 2 stalks Celery Optional, adds savory flavor.
  • 1 can Diced tomatoes Or use tomato paste for a richer flavor.
  • 4 cups Beef broth Mix with water for balanced flavor.
  • 2 cups Water To dilute the broth if desired.
  • 1 bay leaf Bay leaf To enhance the broth's flavor.
  • 1 tsp Salt Adjust to taste throughout cooking.
  • 1 tsp Pepper Adjust to taste throughout cooking.
  • 2 cups Green beans, peas, or corn Add towards the end of cooking.

Method
 

Stovetop Method
  1. Brown the beef in a little oil until it is well-seared. Sprinkle with salt and pepper.
  2. Add onion and garlic, stirring for 1-2 minutes until fragrant.
  3. Pour in the beef broth, water, diced tomatoes, and add bay leaf. Bring to a gentle simmer.
  4. Cover and simmer until the beef is tender, about 60 to 90 minutes.
  5. Add chopped carrots and potatoes. Simmer until tender, about 20 to 30 minutes.
  6. Stir in green beans, peas, or corn in the last few minutes of cooking to avoid mushiness.
  7. Taste and adjust salt and pepper as needed. Remove the bay leaf before serving.
Slow Cooker Method
  1. Brown the beef in a skillet if time allows. Place the beef and all other ingredients except quick cooking vegetables into the slow cooker.
  2. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
  3. Add peas or corn in the last 20 minutes of cooking time.

Notes

This soup tastes better the next day, making it perfect for meal prep. Store in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.