![This soup is packed with love and rich flavors. Here are the main ingredients: - 1 lb beef chuck, cut into 1-inch cubes - 2 tablespoons vegetable oil - 1 large onion, diced - 2 garlic cloves, minced - 3 medium carrots, sliced - 2 celery stalks, chopped - 4 cups beef broth, preferably low sodium - 2 cups water - 1 can (14.5 oz) diced tomatoes, with their juices - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup corn kernels (fresh, frozen, or canned) - 2 medium potatoes, diced into bite-sized pieces - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) You can personalize this soup with some tasty add-ins. Consider these options: - Peas for a pop of color and sweetness - Bell peppers for extra crunch - Mushrooms for a rich, earthy taste - Spinach or kale for added greens - A splash of Worcestershire sauce for depth Seasoning makes this soup shine. Besides salt and pepper, try these: - Fresh herbs like thyme or rosemary for a bright taste - A pinch of red pepper flakes for some heat - Lemon juice for a zesty finish - A dollop of sour cream for creaminess Garnish with fresh parsley to add a splash of color. This soup is comforting and perfect for any day. The Full Recipe will guide you through making this delightful dish. Start by gathering all your ingredients. You will need: - 1 lb beef chuck, cut into 1-inch cubes - 2 tablespoons vegetable oil - 1 large onion, diced - 2 garlic cloves, minced - 3 medium carrots, sliced - 2 celery stalks, chopped - 4 cups beef broth, preferably low sodium - 2 cups water - 1 can (14.5 oz) diced tomatoes, with their juices - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup corn kernels (fresh, frozen, or canned) - 2 medium potatoes, diced into bite-sized pieces - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) Next, chop the onion, garlic, carrots, celery, and potatoes. This makes cooking easier. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in a single layer. Sear them for 5-7 minutes until they are browned on all sides. Stir them to cook evenly. Once the beef is browned, take it out and set it aside. In the same pot, toss in the diced onion and minced garlic. Sauté these for 2-3 minutes until the onion is soft and smells great. Now, add the sliced carrots and chopped celery to the pot. Cook these for about 5 minutes. This step helps to soften the veggies. Return the seared beef to the pot. Pour in the beef broth, water, diced tomatoes, green beans, corn, and diced potatoes. Mix everything well. Stir in the dried thyme, bay leaf, salt, and pepper. Turn the heat up to bring it to a boil. Once boiling, lower the heat to let it simmer. Cover the pot and cook for 1.5 to 2 hours. This makes the beef tender and flavors blend well. After cooking, taste the soup. Add more salt and pepper if needed. Don’t forget to remove the bay leaf before serving. Ladle the soup into bowls. Garnish each bowl with fresh chopped parsley. This adds a nice touch and bright color. Serve hot and enjoy the warmth of my mom's old fashioned vegetable beef soup. For the full recipe, check out the details above. To make beef soup great, start with good beef. I love using chuck roast. It has just the right fat to keep it moist and tender. Sear the beef well to build flavor. Don't rush this step! It adds depth to your soup. Next, use fresh veggies. Fresh carrots, celery, and onions make a huge difference. They add sweetness and crunch. When you sauté them, they release their natural sugars, which adds a nice taste. Lastly, let the soup simmer. This time allows all the flavors to blend. A slow simmer for one and a half to two hours gives you the best taste. To make my mom's soup healthier, swap some ingredients. Use lean beef, like sirloin, instead of chuck. You can also add more vegetables. Think zucchini, bell peppers, or spinach. These add fiber and nutrients without many calories. Next, consider using low-sodium broth. This helps control the salt intake. You can always add salt later if needed. Lastly, try to use whole grain bread instead of white bread. This will give you more fiber and nutrients. You don’t need fancy tools for this soup, but a few key items help. A large pot or Dutch oven is essential. It distributes heat evenly. This ensures everything cooks well. A good cutting board and chef's knife are a must. They make chopping veggies fast and easy. Lastly, a ladle makes serving soup much simpler. It lets you get the right amount in each bowl without spills. For the full recipe, check the section above! {{image_4}} If you want to make a vegetarian or vegan soup, skip the beef. Use mushrooms for a meaty texture. Add chickpeas or lentils for protein. Swap beef broth with vegetable broth for flavor. You can keep all the veggies from the original recipe. Carrots, celery, and potatoes give great taste. This will still be hearty and satisfying. You can change the meat for a different flavor. Try chicken or turkey instead of beef. These meats cook quickly, so adjust your cooking time. You can also use ground beef or sausage for a different texture. For a smoky flavor, add some diced ham or bacon. Each choice brings a new twist to the soup. To boost flavor, add herbs and spices. Fresh herbs like rosemary or basil can add brightness. A splash of Worcestershire sauce gives depth. You can also toss in a dash of hot sauce for heat. For a sweeter note, add a bit of sugar or honey. Experimenting with flavors makes the soup your own. Check the [Full Recipe] for more tips! To store leftover soup, let it cool first. Pour it into an airtight container. Make sure to leave some space at the top for expansion. Seal the container tightly and place it in the fridge. This soup stays good for about three to four days. If you want to freeze the soup, use freezer-safe containers. Fill the containers, leaving some space at the top. You can also use freezer bags. Make sure to squeeze out as much air as possible before sealing. The soup can last up to three months in the freezer. When you are ready to eat it, just thaw in the fridge overnight. When reheating the soup, you can use the stove or microwave. For the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This helps it heat evenly. If using a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This prevents hot spots. Always check the temperature before serving. Enjoy your soup warm and delicious! To make this soup in a slow cooker, start by browning the beef. Heat oil in a skillet. Add the beef and cook until brown. This step adds great flavor. After browning, place the beef in the slow cooker. Then, add the diced onion, garlic, carrots, celery, beef broth, and all other ingredients. Set your slow cooker to low for 6-8 hours or high for 4 hours. Check the beef for tenderness at the end. If it is tender, your soup is ready! This method makes it easy and keeps the soup warm while you go about your day. If you need a substitute for beef broth, you have options. Use chicken broth for a lighter taste. Vegetable broth works well for a vegetarian option. You can also use water with added seasonings. Adding soy sauce or Worcestershire sauce will boost the flavor. Make sure to choose a broth that suits your taste. The broth is a key part of this soup, so pick one you enjoy. This soup can last about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. When you want to eat it again, just reheat it on the stove or in the microwave. If you notice any off smells or changes in color, it’s best to throw it away. Always trust your senses when it comes to food safety. For the complete recipe, check out Mom's Hearty Vegetable Beef Soup. This blog post covered how to make my mom's old-fashioned vegetable beef soup. We discussed key ingredients, add-ins, and seasonings to enhance flavor. I shared step-by-step cooking instructions and valuable tips for a healthier soup. We even explored variations, storage tips, and answered common questions. Remember, cooking is about experimenting. Don’t hesitate to add your twist. Enjoy your soup journey!](https://tastednest.com/wp-content/uploads/2025/07/7eec2992-4fa0-4789-a224-76dd6b2d591f.webp)
Comfort food warms the soul, and nothing beats my mom’s old-fashioned vegetable beef soup. This delightful recipe blends tender beef with fresh veggies, creating a tasty dish that’s perfect for any time of year. Inspired by family meals, I’ll guide you through each step, share tips for a healthier version, and provide fun variations. Ready to savor a bowl of nostalgia? Let’s dive into this hearty recipe!
Ingredients
Main Ingredients for My Mom’s Old Fashioned Vegetable Beef Soup
This soup is packed with love and rich flavors. Here are the main ingredients:
– 1 lb beef chuck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 2 garlic cloves, minced
– 3 medium carrots, sliced
– 2 celery stalks, chopped
– 4 cups beef broth, preferably low sodium
– 2 cups water
– 1 can (14.5 oz) diced tomatoes, with their juices
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 cup corn kernels (fresh, frozen, or canned)
– 2 medium potatoes, diced into bite-sized pieces
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, finely chopped (for garnish)
Optional Add-Ins
You can personalize this soup with some tasty add-ins. Consider these options:
– Peas for a pop of color and sweetness
– Bell peppers for extra crunch
– Mushrooms for a rich, earthy taste
– Spinach or kale for added greens
– A splash of Worcestershire sauce for depth
Seasoning and Garnish Choices
Seasoning makes this soup shine. Besides salt and pepper, try these:
– Fresh herbs like thyme or rosemary for a bright taste
– A pinch of red pepper flakes for some heat
– Lemon juice for a zesty finish
– A dollop of sour cream for creaminess
Garnish with fresh parsley to add a splash of color. This soup is comforting and perfect for any day. The Full Recipe will guide you through making this delightful dish.
Step-by-Step Instructions
Preparation Steps
Start by gathering all your ingredients. You will need:
– 1 lb beef chuck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 2 garlic cloves, minced
– 3 medium carrots, sliced
– 2 celery stalks, chopped
– 4 cups beef broth, preferably low sodium
– 2 cups water
– 1 can (14.5 oz) diced tomatoes, with their juices
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 cup corn kernels (fresh, frozen, or canned)
– 2 medium potatoes, diced into bite-sized pieces
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, finely chopped (for garnish)
Next, chop the onion, garlic, carrots, celery, and potatoes. This makes cooking easier.
Cooking Process
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in a single layer. Sear them for 5-7 minutes until they are browned on all sides. Stir them to cook evenly.
Once the beef is browned, take it out and set it aside. In the same pot, toss in the diced onion and minced garlic. Sauté these for 2-3 minutes until the onion is soft and smells great.
Now, add the sliced carrots and chopped celery to the pot. Cook these for about 5 minutes. This step helps to soften the veggies.
Return the seared beef to the pot. Pour in the beef broth, water, diced tomatoes, green beans, corn, and diced potatoes. Mix everything well.
Stir in the dried thyme, bay leaf, salt, and pepper. Turn the heat up to bring it to a boil. Once boiling, lower the heat to let it simmer. Cover the pot and cook for 1.5 to 2 hours. This makes the beef tender and flavors blend well.
Finishing Touches
After cooking, taste the soup. Add more salt and pepper if needed. Don’t forget to remove the bay leaf before serving.
Ladle the soup into bowls. Garnish each bowl with fresh chopped parsley. This adds a nice touch and bright color. Serve hot and enjoy the warmth of my mom’s old fashioned vegetable beef soup.
For the full recipe, check out the details above.
Tips & Tricks
Secrets to Perfect Beef Soup
To make beef soup great, start with good beef. I love using chuck roast. It has just the right fat to keep it moist and tender. Sear the beef well to build flavor. Don’t rush this step! It adds depth to your soup.
Next, use fresh veggies. Fresh carrots, celery, and onions make a huge difference. They add sweetness and crunch. When you sauté them, they release their natural sugars, which adds a nice taste.
Lastly, let the soup simmer. This time allows all the flavors to blend. A slow simmer for one and a half to two hours gives you the best taste.
How to Make it Healthier
To make my mom’s soup healthier, swap some ingredients. Use lean beef, like sirloin, instead of chuck. You can also add more vegetables. Think zucchini, bell peppers, or spinach. These add fiber and nutrients without many calories.
Next, consider using low-sodium broth. This helps control the salt intake. You can always add salt later if needed.
Lastly, try to use whole grain bread instead of white bread. This will give you more fiber and nutrients.
Recommended Cooking Tools
You don’t need fancy tools for this soup, but a few key items help. A large pot or Dutch oven is essential. It distributes heat evenly. This ensures everything cooks well.
A good cutting board and chef’s knife are a must. They make chopping veggies fast and easy.
Lastly, a ladle makes serving soup much simpler. It lets you get the right amount in each bowl without spills.
For the full recipe, check the section above!
Variations
Vegetarian or Vegan Alternatives
If you want to make a vegetarian or vegan soup, skip the beef. Use mushrooms for a meaty texture. Add chickpeas or lentils for protein. Swap beef broth with vegetable broth for flavor. You can keep all the veggies from the original recipe. Carrots, celery, and potatoes give great taste. This will still be hearty and satisfying.
Different Meat Options
You can change the meat for a different flavor. Try chicken or turkey instead of beef. These meats cook quickly, so adjust your cooking time. You can also use ground beef or sausage for a different texture. For a smoky flavor, add some diced ham or bacon. Each choice brings a new twist to the soup.
Flavor Enhancements
To boost flavor, add herbs and spices. Fresh herbs like rosemary or basil can add brightness. A splash of Worcestershire sauce gives depth. You can also toss in a dash of hot sauce for heat. For a sweeter note, add a bit of sugar or honey. Experimenting with flavors makes the soup your own. Check the [Full Recipe] for more tips!
Storage Info
How to Store Leftover Soup
To store leftover soup, let it cool first. Pour it into an airtight container. Make sure to leave some space at the top for expansion. Seal the container tightly and place it in the fridge. This soup stays good for about three to four days.
Freezing Instructions
If you want to freeze the soup, use freezer-safe containers. Fill the containers, leaving some space at the top. You can also use freezer bags. Make sure to squeeze out as much air as possible before sealing. The soup can last up to three months in the freezer. When you are ready to eat it, just thaw in the fridge overnight.
Reheating Tips
When reheating the soup, you can use the stove or microwave. For the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This helps it heat evenly. If using a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This prevents hot spots. Always check the temperature before serving. Enjoy your soup warm and delicious!
FAQs
How can I make this soup in a slow cooker?
To make this soup in a slow cooker, start by browning the beef. Heat oil in a skillet. Add the beef and cook until brown. This step adds great flavor. After browning, place the beef in the slow cooker. Then, add the diced onion, garlic, carrots, celery, beef broth, and all other ingredients.
Set your slow cooker to low for 6-8 hours or high for 4 hours. Check the beef for tenderness at the end. If it is tender, your soup is ready! This method makes it easy and keeps the soup warm while you go about your day.
What can I substitute for beef broth?
If you need a substitute for beef broth, you have options. Use chicken broth for a lighter taste. Vegetable broth works well for a vegetarian option. You can also use water with added seasonings. Adding soy sauce or Worcestershire sauce will boost the flavor.
Make sure to choose a broth that suits your taste. The broth is a key part of this soup, so pick one you enjoy.
How long does the soup last in the fridge?
This soup can last about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. When you want to eat it again, just reheat it on the stove or in the microwave.
If you notice any off smells or changes in color, it’s best to throw it away. Always trust your senses when it comes to food safety.
For the complete recipe, check out Mom’s Hearty Vegetable Beef Soup.
This blog post covered how to make my mom’s old-fashioned vegetable beef soup. We discussed key ingredients, add-ins, and seasonings to enhance flavor. I shared step-by-step cooking instructions and valuable tips for a healthier soup. We even explored variations, storage tips, and answered common questions.
Remember, cooking is about experimenting. Don’t hesitate to add your twist. Enjoy your soup journey!
![This soup is packed with love and rich flavors. Here are the main ingredients: - 1 lb beef chuck, cut into 1-inch cubes - 2 tablespoons vegetable oil - 1 large onion, diced - 2 garlic cloves, minced - 3 medium carrots, sliced - 2 celery stalks, chopped - 4 cups beef broth, preferably low sodium - 2 cups water - 1 can (14.5 oz) diced tomatoes, with their juices - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup corn kernels (fresh, frozen, or canned) - 2 medium potatoes, diced into bite-sized pieces - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) You can personalize this soup with some tasty add-ins. Consider these options: - Peas for a pop of color and sweetness - Bell peppers for extra crunch - Mushrooms for a rich, earthy taste - Spinach or kale for added greens - A splash of Worcestershire sauce for depth Seasoning makes this soup shine. Besides salt and pepper, try these: - Fresh herbs like thyme or rosemary for a bright taste - A pinch of red pepper flakes for some heat - Lemon juice for a zesty finish - A dollop of sour cream for creaminess Garnish with fresh parsley to add a splash of color. This soup is comforting and perfect for any day. The Full Recipe will guide you through making this delightful dish. Start by gathering all your ingredients. You will need: - 1 lb beef chuck, cut into 1-inch cubes - 2 tablespoons vegetable oil - 1 large onion, diced - 2 garlic cloves, minced - 3 medium carrots, sliced - 2 celery stalks, chopped - 4 cups beef broth, preferably low sodium - 2 cups water - 1 can (14.5 oz) diced tomatoes, with their juices - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup corn kernels (fresh, frozen, or canned) - 2 medium potatoes, diced into bite-sized pieces - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) Next, chop the onion, garlic, carrots, celery, and potatoes. This makes cooking easier. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in a single layer. Sear them for 5-7 minutes until they are browned on all sides. Stir them to cook evenly. Once the beef is browned, take it out and set it aside. In the same pot, toss in the diced onion and minced garlic. Sauté these for 2-3 minutes until the onion is soft and smells great. Now, add the sliced carrots and chopped celery to the pot. Cook these for about 5 minutes. This step helps to soften the veggies. Return the seared beef to the pot. Pour in the beef broth, water, diced tomatoes, green beans, corn, and diced potatoes. Mix everything well. Stir in the dried thyme, bay leaf, salt, and pepper. Turn the heat up to bring it to a boil. Once boiling, lower the heat to let it simmer. Cover the pot and cook for 1.5 to 2 hours. This makes the beef tender and flavors blend well. After cooking, taste the soup. Add more salt and pepper if needed. Don’t forget to remove the bay leaf before serving. Ladle the soup into bowls. Garnish each bowl with fresh chopped parsley. This adds a nice touch and bright color. Serve hot and enjoy the warmth of my mom's old fashioned vegetable beef soup. For the full recipe, check out the details above. To make beef soup great, start with good beef. I love using chuck roast. It has just the right fat to keep it moist and tender. Sear the beef well to build flavor. Don't rush this step! It adds depth to your soup. Next, use fresh veggies. Fresh carrots, celery, and onions make a huge difference. They add sweetness and crunch. When you sauté them, they release their natural sugars, which adds a nice taste. Lastly, let the soup simmer. This time allows all the flavors to blend. A slow simmer for one and a half to two hours gives you the best taste. To make my mom's soup healthier, swap some ingredients. Use lean beef, like sirloin, instead of chuck. You can also add more vegetables. Think zucchini, bell peppers, or spinach. These add fiber and nutrients without many calories. Next, consider using low-sodium broth. This helps control the salt intake. You can always add salt later if needed. Lastly, try to use whole grain bread instead of white bread. This will give you more fiber and nutrients. You don’t need fancy tools for this soup, but a few key items help. A large pot or Dutch oven is essential. It distributes heat evenly. This ensures everything cooks well. A good cutting board and chef's knife are a must. They make chopping veggies fast and easy. Lastly, a ladle makes serving soup much simpler. It lets you get the right amount in each bowl without spills. For the full recipe, check the section above! {{image_4}} If you want to make a vegetarian or vegan soup, skip the beef. Use mushrooms for a meaty texture. Add chickpeas or lentils for protein. Swap beef broth with vegetable broth for flavor. You can keep all the veggies from the original recipe. Carrots, celery, and potatoes give great taste. This will still be hearty and satisfying. You can change the meat for a different flavor. Try chicken or turkey instead of beef. These meats cook quickly, so adjust your cooking time. You can also use ground beef or sausage for a different texture. For a smoky flavor, add some diced ham or bacon. Each choice brings a new twist to the soup. To boost flavor, add herbs and spices. Fresh herbs like rosemary or basil can add brightness. A splash of Worcestershire sauce gives depth. You can also toss in a dash of hot sauce for heat. For a sweeter note, add a bit of sugar or honey. Experimenting with flavors makes the soup your own. Check the [Full Recipe] for more tips! To store leftover soup, let it cool first. Pour it into an airtight container. Make sure to leave some space at the top for expansion. Seal the container tightly and place it in the fridge. This soup stays good for about three to four days. If you want to freeze the soup, use freezer-safe containers. Fill the containers, leaving some space at the top. You can also use freezer bags. Make sure to squeeze out as much air as possible before sealing. The soup can last up to three months in the freezer. When you are ready to eat it, just thaw in the fridge overnight. When reheating the soup, you can use the stove or microwave. For the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This helps it heat evenly. If using a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This prevents hot spots. Always check the temperature before serving. Enjoy your soup warm and delicious! To make this soup in a slow cooker, start by browning the beef. Heat oil in a skillet. Add the beef and cook until brown. This step adds great flavor. After browning, place the beef in the slow cooker. Then, add the diced onion, garlic, carrots, celery, beef broth, and all other ingredients. Set your slow cooker to low for 6-8 hours or high for 4 hours. Check the beef for tenderness at the end. If it is tender, your soup is ready! This method makes it easy and keeps the soup warm while you go about your day. If you need a substitute for beef broth, you have options. Use chicken broth for a lighter taste. Vegetable broth works well for a vegetarian option. You can also use water with added seasonings. Adding soy sauce or Worcestershire sauce will boost the flavor. Make sure to choose a broth that suits your taste. The broth is a key part of this soup, so pick one you enjoy. This soup can last about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. When you want to eat it again, just reheat it on the stove or in the microwave. If you notice any off smells or changes in color, it’s best to throw it away. Always trust your senses when it comes to food safety. For the complete recipe, check out Mom's Hearty Vegetable Beef Soup. This blog post covered how to make my mom's old-fashioned vegetable beef soup. We discussed key ingredients, add-ins, and seasonings to enhance flavor. I shared step-by-step cooking instructions and valuable tips for a healthier soup. We even explored variations, storage tips, and answered common questions. Remember, cooking is about experimenting. Don’t hesitate to add your twist. Enjoy your soup journey!](https://tastednest.com/wp-content/uploads/2025/07/7eec2992-4fa0-4789-a224-76dd6b2d591f-300x300.webp)