Old Fashioned Vegetable Beef Soup
Warm your soul with a hearty bowl of Old Fashioned Vegetable Beef Soup, a timeless classic brimming with rich, comforting flavors. Tender chunks of seared beef chuck roast simmer slowly with russet potatoes, carrots, celery, and a medley of vibrant vegetables like green beans and corn, all steeped in a savory broth infused with aromatic garlic and dried thyme. Perfect for cozy nights or as a make-ahead meal, this one-pot wonder is a true crowd-pleaser that delivers a satisfying balance of protein, veggies, and home-cooked nostalgia. Garnished with fresh parsley and served alongside crusty bread, this wholesome soup is a delicious way to bring comfort food to your dining table. Easy to prepare and packed with nutrients, it’s the ultimate recipe for anyone seeking a flavorful, slow-simmered dish that tastes just like grandma used to make.
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Recipe Information
Ingredients
- 1.5 pounds boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 large russet potatoes, peeled and cubed
- 3 garlic cloves, minced
- 8 cups beef broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 cup frozen green beans
- 1 cup corn kernels (frozen or fresh)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper, then sear them in batches until browned on all sides (about 4-5 minutes per batch). Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot, then stir in diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Return the seared beef to the pot, then pour in the beef broth and diced tomatoes (with their juices). Stir to combine.
Add the cubed potatoes, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and cover the pot.
Simmer the soup for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors are well combined.
Stir in the green beans and corn, then simmer for an additional 15 minutes until the vegetables are heated through.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, sprinkle with fresh parsley, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
