Old Fashioned Beef Vegetable Soup

A timeless, hearty soup recipe passed down through generations. This classic beef and vegetable soup develops deep, complex flavors through patient simmering and carefully selected ingredients for a nostalgic, satisfying meal that nourishes both body and soul.

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Course: Main Course, Soup

Cuisine: American, Homestyle

Keyword: Beef Soup, Vegetable Soup, Homemade Soup, Hearty Soup, Comfort Food

Prep Time: 30

Cook Time: 2 15

Resting Time: 10

Total Time: 2 45

Servings: servings

Calories: 325kcal

Equipment

Dutch Oven
Sharp Knife
Cutting Board

Ingredients

Beef Base

2 pounds chuck roast cut into 1-inch cubes
2 tablespoons olive oil
1 large onion diced
3 cloves garlic minced
8 cups beef broth homemade preferred or low-sodium store-bought
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
salt and freshly ground black pepper to taste

Vegetable Medley

3 carrots peeled and sliced into rounds
2 stalks celery sliced
2 russet potatoes peeled and cubed
1 cup green beans fresh or frozen, cut into 1-inch pieces
1 cup frozen peas
1 cup frozen corn kernels
1 can (14.5 oz) diced tomatoes with juice
2 tablespoons fresh parsley chopped, for garnish

Instructions

Pat beef cubes dry with paper towels. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
Working in batches, sear the beef until deeply browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot.
Reduce heat to medium and add diced onions to the pot with the beef drippings. Cook until translucent, about 5 minutes, scraping up the flavorful brown bits from the bottom of the pot.
Add garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Return the seared beef to the pot and add beef broth, tomato paste, bay leaf, and thyme. Season with salt and pepper.
Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 1.5 hours, or until beef is beginning to become tender.
Add carrots, celery, potatoes, green beans, and diced tomatoes. Return to a simmer and cook uncovered for additional 30 minutes, or until vegetables are tender but not mushy.
In the final 5 minutes of cooking, stir in frozen peas and corn. Taste and adjust seasonings as needed, removing the bay leaf before serving.
Allow the soup to rest off heat for 10 minutes. Ladle into warm bowls and garnish with fresh parsley.

Notes

This soup actually improves with age! Refrigerate for up to 4 days in airtight containers, allowing flavors to meld further. For freezing, cool completely before transferring to freezer-safe containers, leave 1-inch headspace, and freeze for up to 3 months. Thaw overnight in refrigerator before gently reheating.

For a thicker consistency, mash some of the potatoes against the side of the pot or add a slurry of 2 tablespoons cornstarch mixed with cold water during the final 15 minutes of cooking.

Nutrition

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