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.
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.