There’s something beautifully nostalgic about a big pot of vegetable beef soup simmering on the stove. This recipe might remind you of chilly afternoons spent at your grandmother’s kitchen table or those cozy evenings when your mom’s warm meals made everything feel just right. This old-fashioned vegetable beef soup is a classic, packed with hearty vegetables and tender meat, filling your kitchen with a delicious aroma that draws everyone to the table. It’s the kind of recipe that’s more than just food—it’s comfort, tradition, and memories in a bowl.
This soup is perfect for when you want to nourish your loved ones with something homemade, hearty, and incredibly satisfying. It’s a balanced, one-pot meal with flavorful broth, protein, and plenty of veggies, making it wholesome and filling. The best part? You can customize the soup with any vegetables you have on hand, making it a versatile recipe for any season. And like all great soups, this one tastes even better the next day, so don’t hesitate to make a big batch!
Why You’ll Love This Recipe
- Comforting and Hearty: Perfect for chilly days when you crave something warm and nourishing.
- Easy to Make: This one-pot soup is simple enough for beginners and comes together with minimal prep work.
- Nutritious: Loaded with vegetables and lean protein, this soup is a healthy option that keeps you full.
- Customizable: Easily swap in your favorite veggies or use what you already have on hand.
- Great for Leftovers: The flavors intensify as the soup sits, so it tastes even better the next day!
Ingredients You’ll Need
- 1 lb lamb stew meat (or any lean, tender cut)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 3 celery stalks, chopped
- 2 potatoes, peeled and diced
- 1 cup green beans, chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups low-sodium beef broth (or vegetable broth)
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make Old-Fashioned Vegetable Beef Soup
Step-by-Step Instructions
- Prepare the Meat: Start by seasoning the lamb stew meat with a little salt and pepper. Heat a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the lamb, searing it for about 4-5 minutes per side until browned. Browning the meat adds depth and a lovely richness to the soup. Remove the meat and set it aside on a plate.
- Sauté the Aromatics: In the same pot, add a bit more olive oil if needed, then toss in the onions, garlic, carrots, and celery. Sauté these veggies for about 5-7 minutes until they soften slightly and the onions become translucent. This step builds the flavorful base of your soup.
- Add Potatoes and Green Beans: Stir in the diced potatoes and green beans, letting them cook for another 2-3 minutes with the other vegetables. Potatoes add heartiness to the soup, while green beans bring in a nice pop of green.
- Combine with Meat and Liquids: Return the seared lamb to the pot, along with the can of diced tomatoes, beef broth, and water. Add the bay leaf, thyme, and basil, stirring everything together. Bring the mixture to a gentle boil.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 to 2 hours. This allows the flavors to meld together, and the meat will become tender. Give it a stir occasionally to prevent anything from sticking.
- Add Frozen Vegetables: In the last 10 minutes of cooking, stir in the frozen corn and peas. These add a nice sweetness and pop of color without needing extra cooking time. Season the soup with salt and pepper to taste.
- Serve and Garnish: Remove the bay leaf before serving. Ladle the soup into bowls and sprinkle with freshly chopped parsley for a bit of brightness and color.
Helpful Tips
- For Tender Meat: The longer you let the soup simmer, the more tender the meat will become. Don’t rush this step—it’s worth the wait.
- Add Acid for Balance: A splash of vinegar or a squeeze of lemon juice before serving can brighten up the flavors, especially if your soup tastes too rich.
- Customize Your Veggies: Feel free to add zucchini, bell peppers, or even leafy greens like spinach towards the end for extra flavor and nutrients.
- Make It Thicker: If you prefer a thicker soup, you can add a small amount of flour or cornstarch, or let it simmer uncovered for a bit longer to reduce.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stove or microwave, adding a bit of extra broth if needed.
- Nutrition: Packed with vitamins from the vegetables and lean protein from the lamb, this soup is a nutritious choice for lunch or dinner.
Frequently Asked Questions
Can I use a different type of meat?
Yes! Lamb works wonderfully here, but you could also use lean beef stew meat or even chicken. Just adjust the simmering time if you use chicken, as it may cook faster.
What other vegetables can I add?
Feel free to add any of your favorite vegetables. Zucchini, bell peppers, mushrooms, or even butternut squash would be delicious additions to this soup.
Is this soup gluten-free?
Yes, as written, this recipe is gluten-free. Just be sure your broth is gluten-free, and you’re all set.
How can I add more flavor to the soup?
To deepen the flavors, add a tablespoon of tomato paste when you’re sautéing the vegetables. A dash of Worcestershire sauce or soy sauce can also add a savory umami note.
Storage Instructions
To store, transfer any leftover soup to an airtight container. It will keep in the refrigerator for up to 4 days, and you’ll find the flavors are even better the next day. This soup also freezes beautifully; simply portion it into freezer-safe containers, label them, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove or in the microwave.
Related Recipes
If you loved this soup, here are a few other cozy recipes to try:
Conclusion
This old-fashioned vegetable beef soup is a timeless recipe that brings warmth to any table, filling your home with a comforting aroma and creating memories with each bowl. Perfect for family dinners, meal prep, or even a warming lunch, this soup is the kind of dish you’ll come back to again and again. Enjoy each spoonful and let it become a new favorite in your home, just like it has been in so many kitchens before.
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Old-Fashioned Vegetable Beef Soup
Description
There’s something beautifully nostalgic about a big pot of vegetable beef soup simmering on the stove. This recipe might remind you of chilly afternoons spent at your grandmother’s kitchen table or those cozy evenings when your mom’s warm meals made everything feel just right. This old-fashioned vegetable beef soup is a classic, packed with hearty vegetables and tender meat, filling your kitchen with a delicious aroma that draws everyone to the table. It’s the kind of recipe that’s more than just food—it’s comfort, tradition, and memories in a bowl.
This soup is perfect for when you want to nourish your loved ones with something homemade, hearty, and incredibly satisfying. It’s a balanced, one-pot meal with flavorful broth, protein, and plenty of veggies, making it wholesome and filling. The best part? You can customize the soup with any vegetables you have on hand, making it a versatile recipe for any season. And like all great soups, this one tastes even better the next day, so don’t hesitate to make a big batch!
Ingredients
- 1 lb lamb stew meat (or any lean, tender cut)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 3 celery stalks, chopped
- 2 potatoes, peeled and diced
- 1 cup green beans, chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups low-sodium beef broth (or vegetable broth)
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meat: Start by seasoning the lamb stew meat with a little salt and pepper. Heat a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the lamb, searing it for about 4-5 minutes per side until browned. Browning the meat adds depth and a lovely richness to the soup. Remove the meat and set it aside on a plate.
- Sauté the Aromatics: In the same pot, add a bit more olive oil if needed, then toss in the onions, garlic, carrots, and celery. Sauté these veggies for about 5-7 minutes until they soften slightly and the onions become translucent. This step builds the flavorful base of your soup.
- Add Potatoes and Green Beans: Stir in the diced potatoes and green beans, letting them cook for another 2-3 minutes with the other vegetables. Potatoes add heartiness to the soup, while green beans bring in a nice pop of green.
- Combine with Meat and Liquids: Return the seared lamb to the pot, along with the can of diced tomatoes, beef broth, and water. Add the bay leaf, thyme, and basil, stirring everything together. Bring the mixture to a gentle boil.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 to 2 hours. This allows the flavors to meld together, and the meat will become tender. Give it a stir occasionally to prevent anything from sticking.
- Add Frozen Vegetables: In the last 10 minutes of cooking, stir in the frozen corn and peas. These add a nice sweetness and pop of color without needing extra cooking time. Season the soup with salt and pepper to taste.
- Serve and Garnish: Remove the bay leaf before serving. Ladle the soup into bowls and sprinkle with freshly chopped parsley for a bit of brightness and color.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stove or microwave, adding a bit of extra broth if needed.
- Nutrition: Packed with vitamins from the vegetables and lean protein from the lamb, this soup is a nutritious choice for lunch or dinner.