My Mom’s Old-Fashioned Vegetable Beef Soup

Why You’ll Love This Recipe

• Quick and Easy: Minimal prep time and straightforward steps make this recipe stress-free, even for novice cooks.

• Flavorful and Versatile: Enjoy outstanding flavor with ingredients you can easily customize by adding your favorites or adjusting spices.

• Perfect for Any Occasion: Ideal for casual gatherings, holiday celebrations, or weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef Chuck Roast: Use about two pounds of well-marbled beef chuck roast for the best flavor; it’s perfect for slow cooking.

• Carrots: Fresh carrots add sweetness and color; slice them into rounds for even cooking.

• Potatoes: Choose Yukon Gold or russet potatoes; they hold up well in soups and add heartiness.

• Onion: A medium onion enhances the overall flavor; chop it finely to distribute its taste throughout the soup.

• Celery Stalks: Chopped celery provides crunch and depth; use about two stalks for balance.

• Diced Tomatoes: One can of diced tomatoes adds acidity and richness; choose those without added sugar.

• Beef Broth: Use high-quality beef broth as the base; it deepens the flavor profile significantly.

• Dried Herbs (Thyme & Bay Leaf): These herbs infuse your soup with aromatic flavors that complement the beef beautifully.

Directions

1. Prepare the Ingredients: Begin by chopping all your vegetables into bite-sized pieces. Trim any excess fat from the beef chuck roast before cutting it into chunks.

2. Brown the Beef: In a large pot over medium heat, add a drizzle of olive oil. Once hot, brown the beef chunks on all sides for about five minutes. This step adds depth to your soup’s flavor.

3. Sauté Vegetables: Add chopped onions, carrots, celery, and potatoes to the pot. Sauté these vegetables for around five minutes until they start to soften.

4. Add Broth and Tomatoes: Pour in the beef broth along with canned diced tomatoes. Stir well to combine all ingredients evenly.

5. Season It Right: Add dried thyme, bay leaf, salt, and pepper. Bring everything to a boil before reducing heat to low.

6. Simmer Until Tender: Cover your pot and let it simmer gently for one hour or until both meat and veggies are tender. Stir occasionally during cooking.

7. Serve: Transfer to bowls and serve hot with crusty bread for an unforgettable meal experience.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.

• Preparation Time: About 15 minutes.

• Cooking Time: Approximately 1 hour and 15 minutes.

• Total Time: Around 1 hour and 30 minutes.

Variations

• Vegetarian Option: Substitute the beef with hearty mushrooms like portobello and use vegetable broth instead of beef broth.

• Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes for a spicier version.

• Grain Addition: Incorporate cooked barley or quinoa to add more texture and nutrients.

• Different Meats: Try using ground beef or stew meat as alternatives to beef chuck roast.

• Additional Vegetables: Feel free to add green beans, corn, peas, or any other vegetables you enjoy.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days.

• Freezing: This soup freezes well. Place cooled soup in freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.

• Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If reheating from frozen, thaw in the refrigerator overnight before warming.

FAQs

How can I thicken the soup?

To thicken the soup, you can mash some of the potatoes directly in the pot or add a slurry made of cornstarch and water.

Can I make this soup in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or until the beef is tender.

Is it possible to use canned vegetables?

While fresh vegetables are recommended for the best flavor and texture, you can use canned vegetables in a pinch. Be sure to drain them before adding.

What can I use instead of beef chuck roast?

You can substitute with stew meat or even ground beef, though cooking times may vary.

How do I make this soup gluten-free?

Ensure that your beef broth is gluten-free, and avoid adding any ingredients that contain gluten.

Can I add pasta to this soup?

Yes, adding small pasta like macaroni or ditalini can make the soup even heartier. Add cooked pasta towards the end of the cooking process.

What herbs can I use instead of thyme?

Rosemary or oregano can be used as alternatives to thyme for a different flavor profile.

How can I make the soup more flavorful?

Browning the beef properly and using high-quality beef broth can significantly enhance the soup’s flavor.

Can I prepare this soup ahead of time?

Absolutely, this soup tastes even better the next day as the flavors have more time to meld.

What should I serve with this soup?

This soup pairs well with crusty bread, a side salad, or even a grilled cheese sandwich.

Conclusion

My Mom’s Old-Fashioned Vegetable Beef Soup is a timeless recipe that brings warmth and comfort to any table. Its rich flavors, hearty ingredients, and customizable nature make it a go-to dish for many occasions. Whether you’re reminiscing about family traditions or starting new ones, this soup is sure to become a cherished favorite. Enjoy the process of making it and the delightful experience of sharing it with loved ones.

My Mom’s Old-Fashioned Vegetable Beef Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

A hearty and comforting bowl of Old-Fashioned Vegetable Beef Soup that brings nostalgic flavors to your kitchen. Made with tender beef, vibrant vegetables, and savory broth, this classic family recipe is ideal for cozy nights and easy dinners.

---

Ingredients

2 lbs beef chuck roast, trimmed and cut into chunks

3 carrots, sliced into rounds

3 Yukon Gold or russet potatoes, diced

1 medium onion, finely chopped

2 celery stalks, chopped

1 (14.5 oz) can diced tomatoes (no added sugar)

6 cups beef broth (high-quality)

1 tsp dried thyme

1 bay leaf

Salt and pepper, to taste

Olive oil, for browning

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Ingredients: Chop all vegetables and cut beef into chunks, trimming excess fat.

2. Brown the Beef: In a large pot over medium heat, heat olive oil. Brown beef chunks on all sides for about 5 minutes.

3. Sauté Vegetables: Add onions, carrots, celery, and potatoes to the pot. Sauté for 5 minutes.

4. Add Broth & Tomatoes: Stir in beef broth and diced tomatoes.

5. Season: Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.

6. Simmer: Cover and simmer for 1 hour, stirring occasionally, until beef and vegetables are tender.

7. Serve: Remove bay leaf and serve hot with crusty bread.

---

Notes

• Vegetarian Option: Swap beef for mushrooms and use vegetable broth.

• Add Spice: A pinch of red pepper flakes or diced jalapeño adds a kick.

• Thickening Tip: Mash some potatoes in the pot or add a cornstarch slurry.

• Slow Cooker Version: After browning beef and sautéing veggies, cook everything in the slow cooker on low for 6–8 hours.

• Freezing: Freezes well for up to 3 months in airtight containers.