Craving some delicious comfort food? Look no further than Grandma’s Old Fashioned Vegetable Beef Soup. This soup is packed with veggies and fall-apart beef. It’s the perfect meal to warm you up on a cold winter day.
Taste of childhood with Grandma’s Old Fashioned Vegetable Beef Soup
Whenever it started to cool down in Kansas City, Great-Grandma Vera Mae would make a hearty vegetable beef soup. It was one of those soups that ate like a whole meal. It had tons of vegetables simmered down in an herby tomato broth with thick chunks of ground beef.
To make my own version of this soul-warming soup, I use a chuck roast. The recipe, however, is very forgiving, so you can also use ground beef, stew meat, or double-down on the veggies.
To make this cozy vegetable beef soup recipe, you’re going to need the key ingredients listed below.
- Beef Chuck Roast: This is a great cut of beef for soups and stews because it gets juicy and tender after long cooking times. You could also use chuck shoulder, bone-in short ribs, or fatty brisket.
- Vegetables: You will need celery, carrots, yellow onion, potatoes, garlic, diced tomatoes, frozen corn, frozen peas, and frozen green beans. Feel free to swap out the frozen veggies for a frozen vegetable blend or leave them out if desired.
- Beef Broth: Make sure to use unsalted or low-sodium beef broth. Otherwise, you will need to reduce the amount of salt you add or replace 2 cups of broth with water.
- Spices: I like to use salt, pepper, Italian seasoning, and Creole or all-purpose seasoning in this beef soup recipe. These spices add a ton of fantastic flavor without overpowering the natural flavors of the dish.
- Worcestershire Sauce: This adds savory umami flavors and enhances the overall richness of the dish.
- All-Purpose Flour: Lightly coating the beef with flour before browning helps it develop a deeper color and flavor, resulting in an even more delicious soup.
How to Make Vegetable Beef Soup
I guarantee you’re going to fall in love with Grandma’s Old Fashioned Vegetable Beef Soup. All you have to do is follow the steps below.
- Season the beef with 1 teaspoon salt, 1 teaspoon pepper, and flour.
- In a large dutch oven or stockpot over medium heat, add oil and meat just enough to cover a single layer of the pot. If needed, brown meat in two batches so that you don’t overcrowd the pot. Cook and flip for 3-4 minutes until browned on all sides. Repeat this process until all the meat is browned. Remove meat from the pot with a slotted spoon and set it aside.
- To the pot, add onion, carrots, celery, potatoes, and cook until onions are translucent (5-6 minutes). Then, add garlic and cook for 1 minute.
- Add the beef back to the pot along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and allow the soup to simmer for 75 minutes until beef is tender.
- Stir in the frozen vegetables and cook for an additional 10 minutes.
- Remove the bay leaf and taste the soup. Season with additional salt and pepper if needed. Serve warm and enjoy!
Old Fashioned Vegetable Beef Soup Recipe Tips
Here are some of my top recipe tips to help you make the best beef and vegetable soup:
- To make old-fashioned vegetable beef soup in the slow cooker, start by browning the beef over the stovetop. Sauté the fresh veggies. Then add the beef, sautéed veggies, broth, and seasonings to the slow cooker. Cook on low for 6-7 hours or until you’ve got fall apart beef and softened potatoes. Finally, add frozen vegetables and heat through.
- To make old-fashioned vegetable beef soup in the Instant Pot, brown the beef in batches on sauté mode and transfer it to a plate. Sauté the fresh veggies, then add the beef, sautéed veggies, broth, and seasonings to the Instant Pot. Seal and pressure cook on high for 20 minutes, then natural release for 10 minutes before instant releasing the rest of the way. Stir, adjust the mode to “keep warm,” add frozen vegetables, and heat through.
- Not sure which potatoes to use for beef and vegetable soup? Russet, Red, or Yukon Gold potatoes will work well in this dish.
- Before seasoning the beef, dab it dry with paper towels. This will help to ensure that it browns properly.
- To help deglaze the pan and add more flavor after browning the beef, add a few splashes of red wine or sherry.
Recipe Variations for the Best Vegetable Beef Soup
Here are some of my favorite ways to switch up or elevate Grandma’s Old Fashioned Vegetable Beef Soup for the best results:
- If you can’t find beef chuck roast, you can make vegetable beef soup with ground beef, ground turkey, or even meatballs for a play on Italian wedding soup. If you opt for one of these alternatives, reduce the covered simmering time to 45 minutes.
- For a creamy beef and vegetable soup, try adding a splash of heavy cream.
- For a beef and noodle soup, add dried egg noodles and some extra broth or water to the soup pot.
- Feel free to swap out the frozen vegetables for any of your vegetables. Some of my top picks include parsnips, okra, and baby lima beans. A mixed vegetable blend would also work well.
- Want to elevate this vegetable beef soup recipe? Try adding 2 pounds of meaty soup bones like short ribs or oxtail for a richer, deeper flavor.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about old fashioned vegetable beef soup:
What is the best cut of meat for vegetable beef soup?
The best cuts of beef to use for soup are the ones that can stay juicy and tender after long cooking times. These are the cuts that call for braising rather than grilling. Chuck roast is great for soups and is on the more affordable end. Other good cuts of meat for vegetable beef soup include chuck shoulder, bone-in short rib, chuck-eye roast, and fatty brisket.
How do I spice up bland beef vegetable soup?
If you find that your soup is too bland, try stirring in small amounts of salt and pepper, tasting as you go. You could also add a dash of soy sauce for umami flavor, diced chilies for heat, or fresh herbs like parsley or thyme for a fresh and earthy flavor.
Why brown meat with flour?
Lightly coating the meat with flour before browning helps it develop a deeper color and flavor during the browning process. This is because flour is filled with starch, which caramelizes quickly in a piping hot pan.
Can you use frozen vegetables for soup?
Yes, using frozen vegetables for soup is perfectly fine. If you decide to add frozen vegetables to your soup, make sure to add them in at the end. Otherwise, they will likely wind up getting overly mushy.
Vegetable Beef Soup Storage Tips
Because soups store so well in the freezer, vegetable beef soup is a great dish to double up on for extra batches. After making your soup, allow it to cool to room temperature before transferring it to an airtight container.
Make sure not to leave it on the counter for more than 2 hours. Once you’ve sealed it up, you can store vegetable beef soup in one of two ways:
- In the fridge for up to 3-4 days.
- In the freezer for up to 2-3 months.
Now it’s your turn!
So what are you waiting for?! Go ahead and give this recipe a try today. I guarantee you’ll be making this recipe over and over again once you try it. And don’t forget about leftovers – they make great lunches at work or school! If your looking for more great soups here are a few recipes you should try Elote Corn Chowder, Lemony Southern Style Posole, Creamy Pea & Mint Soup, and Smoky Beef & Tomato Soup.
If you enjoy the recipe, please share it with your friends and family. And don’t forget to give me some five-star love down below. And if you have any comments or questions, leave them below too, and I’ll be sure to get back to you as soon as possible.
- 1 ½ lb. beef chuck roast cut into pieces
- 3 teaspoons kosher salt divided
- 2 teaspoons black pepper divided
- 1/4 teaspoon all-purpose flour
- 1 tablespoon vegetable oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 2 ribs celery sliced
- 1 lb. Russet potatoes cut into ½-inch cubes
- 4 cloves garlic peeled and minced
- 1 can diced tomatoes 14-ounce, with their liquid
- 2 tablespoons Worcestershire sauce
- 1 tablespoon creole seasoning all-purpose seasoning
- 2 teaspoons. Italian seasoning
- 1 bay leaf
- 5 cups unsalted low sodium beef broth
- ¾ cup frozen green beans
- ½ cup frozen peas
- ½ cup frozen corn
- Season meat with 1 teaspoon salt, 1 teaspoon pepper, and flour.
- In a large dutch oven or stockpot over medium heat, add oil and meat just enough to cover a single layer of the pot. If needed, brown meat in two batches so that you don’t overcrowd the pot. Cook and flip for 3-4 minutes until browned on all sides. Repeat this process until all the meat is browned. Remove meat from the pot with a slotted spoon and set it to the side.
- To the pot add onion, carrots, celery, potatoes, and cook until onions are translucent (5-6 minutes). Add garlic and cook for 1 minute.
- Add all the beef back to the pot along with the canned tomatoes, worcestershire sauce, creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and allow soup to simmer for 75 minutes until beef is tender.
- Stir in the green beans, corn, and peas and cook for an additional 10 minutes.
- Remove the bay leaf then taste the soup. Season with additional salt and pepper if needed. Serve warm.
- Dab beef dry with paper towels before seasoning to help with browning.
- Before adding the beef back to the pot can add a few splashes of red wine or sherry to help deglaze the bottom of the pan for more flavor.
- You can also use ground beef in place of the chuck roast. Just reduce covered simmering to 45 minutes.
- Russet, Red, or Yukon Gold potatoes will work.
- You can use a mixed vegetable blend – I just prefer chunkier vegetables.
- Some alternatives to the frozen vegetables listed are parsnips, baby lima beans, and okra.
- To elevate this soup use 2 pounds meaty soup bones like short ribs or oxtail for richer, deeper flavor.
*Nutrition information is a rough estimate.
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