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close up of a bowl of vegetable beef soup

Grandma’s Old Fashioned Vegetable Beef Soup

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.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 1716kcal
Author: Meiko Temple

Ingredients

  • 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

Instructions

  • 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.
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Notes

  1. Dab beef dry with paper towels before seasoning to help with browning.
  2. 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.
  3. You can also use ground beef in place of the chuck roast. Just reduce covered simmering to 45 minutes.
  4. Russet, Red, or Yukon Gold potatoes will work.
  5. You can use a mixed vegetable blend - I just prefer chunkier vegetables.
  6. Some alternatives to the frozen vegetables listed are parsnips, baby lima beans, and okra.
  7. To elevate this soup use 2 pounds meaty soup bones like short ribs or oxtail for richer, deeper flavor.

Nutrition

Calories: 1716kcal | Carbohydrates: 31g | Protein: 28g | Fat: 169g | Saturated Fat: 103g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Trans Fat: 7g | Cholesterol: 485mg | Sodium: 1368mg | Potassium: 1193mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10496IU | Vitamin C: 23mg | Calcium: 160mg | Iron: 5mg

Equipment

Dutch Oven - 5.5 quart
Wooden Spoon
Slotted Spoon

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.