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

Scale

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.