1. What goes in a vegetable beef soup?

A traditional Old Fashioned Vegetable Beef Soup includes tender chunks of beef, carrots, onions, celery, potatoes, peas, and green beans simmered in a savory tomato-beef broth. You can also add corn, cabbage, or barley for extra texture and flavor.

2. What can I add to vegetable soup to give it more flavor?

For deeper flavor, always sear the beef first to build a rich base. Use tomato paste for umami, fresh herbs like thyme or rosemary for fragrance, and a good-quality beef broth. A splash of Worcestershire sauce or soy sauce can also add savory depth.

3. What is the secret ingredient in soup?

The secret lies in layers of flavor. Tomato paste and bay leaves are the quiet heroes here—they infuse the broth with richness and subtle warmth that make every bite satisfying. Cooking the soup low and slow also brings out the best in every ingredient.

4. How do I make my beef soup more flavorful?

Start by seasoning in stages—first the meat, then the vegetables, and finally the broth. Scrape up those browned bits after searing; they’re packed with flavor. Let the soup simmer long enough for the beef to tenderize and the broth to thicken slightly. These tips ensure your Old Fashioned Vegetable Beef Soup recipe turns out flavorful, hearty, and full of that comforting homemade touch every single time.

Old Fashioned Vegetable Beef Soup Recipe | 5 Comfort Secrets You’ll Love

Description

A hearty, homemade Old Fashioned Vegetable Beef Soup recipe packed with tender beef, flavorful vegetables, and a savory tomato-beef broth — the ultimate comfort food for cozy nights.

Ingredients

Scale

4 tablespoons olive oil or butter (divided)

1–1½ pounds chuck roast or stew meat, cut into ¾-inch cubes

Seasoning salt to taste

1 small onion, diced

4 cloves garlic, minced

2–3 stalks celery, chopped

2–3 carrots, sliced

4 tablespoons all-purpose flour

4 cups beef broth or stock

1½ cups water

6 ounces tomato paste

2 bay leaves

3–4 sprigs fresh thyme or 1 teaspoon dried

1 cup green beans (fresh or frozen)

1 cup frozen peas

2–3 small potatoes, cubed

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Instructions

1. In a large Dutch oven, heat 1 tablespoon of olive oil or butter over medium-high heat. Season the beef with seasoning salt.

2. Add the beef in batches and sear until browned on all sides, about 3–4 minutes per batch. Remove and set aside.

3. Add another tablespoon of oil or butter to the pot. Stir in diced onion, cooking 1 minute. Add garlic and cook 1 minute more.

4. Mix in celery and carrots, cooking for 3–4 minutes until slightly tender.

5. Add tomato paste and flour, stirring to coat vegetables evenly. Cook for 2 minutes.

6. Gradually stir in beef broth and water, scraping up browned bits. Add bay leaves and thyme.

7. Return beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

8. Add cubed potatoes and simmer 30 more minutes.

9. Add green beans and peas; simmer uncovered for 10 minutes.

10. Remove bay leaves and thyme sprigs. Taste, adjust seasoning, and serve hot.

Notes

Be sure to brown the beef well for maximum flavor.

Cooking the tomato paste for a minute helps caramelize its natural sugars.

If your soup thickens too much, add a splash of water or broth when reheating.

This recipe freezes beautifully — perfect for make-ahead meals.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 424
Sugar: 8g
Sodium: 708mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 31g
Fiber: 6g
Protein: 30g
Cholesterol: 98mg