Description
This Old Fashioned Vegetable Beef Soup is a hearty and comforting dish featuring tender stew meat, mixed vegetables, and potatoes simmered in a flavorful beef broth with aromatic herbs and seasonings. Perfect for chilly days, this classic soup delivers rich, savory flavors and nourishing ingredients in every bowl.
Ingredients
Scale
Meat and Aromatics
- 2 lb stew meat, diced
- 1 small onion, diced
- 2 tbsp butter
Vegetables
- 2 cup mixed vegetables (corn, carrots, green beans, and peas)
- 3 large potatoes, diced
- 14 oz can petite diced tomatoes (not drained)
Broth and Seasonings
- 3 1/2 cups beef broth
- 1 tsp beef bouillon
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Sear beef: Heat the butter in a dutch oven or large pot over high heat. Add diced stew meat and sear until the outside edges are browned, turning the meat to brown all sides evenly. This step locks in the meat’s flavor.
- Sauté aromatics: Add the diced onion to the pot while continuing to sear the beef. Stir constantly to prevent the onions from sticking and cook for about 3 minutes until softened and translucent. If using a slow cooker, transfer this mixture into the crockpot after searing is complete.
- Add veggies and create broth: To the pot, add the mixed vegetables, diced potatoes, canned petite diced tomatoes with their juice, beef broth, beef bouillon, Worcestershire sauce, and bay leaves. Stir to combine all ingredients.
- Simmer: Bring the soup to a boil, then reduce to a low simmer. Cover and cook for at least 2 hours until the potatoes are tender and the meat reaches your preferred tenderness. If using a slow cooker, cook for 2 hours on high or 4 hours on low, making sure the potatoes are fully cooked before serving.
- Season and serve: Remove bay leaves, then season the soup with salt and pepper to taste. Serve hot, enjoying the rich homemade flavors.
Notes
- For a thicker soup, mash some of the potatoes during the last 30 minutes of cooking.
- You can substitute stew meat with beef chuck roast cut into cubes.
- Adjust seasoning at the end to suit your taste preferences.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- If you prefer a slower cook, using a crockpot is a convenient option.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: vegetable beef soup, beef stew soup, old fashioned soup, hearty soup, homemade beef soup
