Dinner

Old Fashioned Vegetable Beef Soup Recipe

ByMatteo Rossi March 9, 2026March 9, 2026

Introduction

This Old Fashioned Vegetable Beef Soup is a hearty, comforting meal perfect for chilly days. Packed with tender beef, fresh vegetables, and rich flavors, it’s a classic that’s easy to make and sure to satisfy the whole family.

A white bowl filled with three layers of soup: the bottom layer is a clear, dark reddish broth; the middle layer contains small diced orange carrots, yellow corn, green peas, and chopped green beans; the top layer has chunks of light brown cooked beef and partially peeled potato pieces scattered around. The bowl is placed on a white marbled surface with a beige cloth napkin and a black spoon on the right side. In the background, there is a glass of ice water and a small green plant with long leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb stew meat (diced)
1 small onion (diced)
2 tbsp butter
2 cup mixed vegetables (corn, carrots, green beans, and peas)
3 large potatoes (diced)
3 1/2 cups beef broth
1 tsp beef bouillon
14 oz can petite diced tomatoes (not drained)
1 tbsp Worcestershire sauce
2 bay leaves
Salt and pepper (to taste)

Instructions

Step 1: Heat butter in a Dutch oven or large pot over high heat. Add the diced stew meat and sear until the outside edges are browned, turning as needed to brown all sides.
Step 2: Add the diced onion to the pot and sauté with the beef, stirring frequently to prevent sticking. Cook for about 3 minutes until the onion softens.
Step 3: Stir in the mixed vegetables, diced potatoes, diced tomatoes (with liquid), beef broth, beef bouillon, Worcestershire sauce, and bay leaves.
Step 4: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for at least 2 hours, or until the potatoes are tender and the meat is cooked to your liking.
Step 5: Remove bay leaves. Season the soup with salt and pepper to taste before serving.

Tips & Variations

For a slower cooking method, transfer the seared beef and sautéed onions to a slow cooker. Cook on low for 4 hours or on high for 2 hours, then add the remaining ingredients and continue cooking until tender.
Feel free to swap the mixed vegetables with your favorites or seasonal produce.
Add a pinch of smoked paprika or a splash of red wine for extra depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.