This old fashioned vegetable beef soup is a complete and satisfying meal in a bowl. It’s filled with tender chunks of beef, a generous amount of hearty vegetables, and a savory broth that ties everything together. It’s the kind of comforting food that feels good to make and even better to eat.
Everything comes together in one pot, making both cooking and cleanup straightforward. While it takes about an hour and a half from start to finish, most of that is hands-off simmering time. This recipe makes a large batch, perfect for feeding a family or for having leftovers for lunch throughout the week.
Why is Old Fashioned Vegetable Beef Soup a Must-Try?
Browning the beef first in the hot pot creates a deep, savory crust on the meat that adds a rich, foundational flavor to the entire soup.
Sautéing the onions, carrots, and celery in the beef drippings coaxes out their natural sweetness and builds another layer of flavor.
Adding the vegetables in stages, with heartier ones like potatoes going in first, ensures everything cooks to the right texture without becoming mushy.
Old Fashioned Vegetable Beef Soup Ingredients
• Beef: Beef chuck is ideal for its flavor and how it tenderizes during slow cooking. Stew meat, brisket, or round steak are also good options.
• Potatoes: Red potatoes or Yukon Golds are great choices because they hold their shape well during cooking and don’t need to be peeled.
• Okra: You can use either fresh or frozen okra. If using frozen, there is no need to thaw it before adding it to the pot.
• Tomatoes: A can of diced tomatoes is a convenient choice. For a slightly smoky flavor, try using fire-roasted diced tomatoes.
• Beef Broth: Using a low-sodium beef broth allows you to control the final saltiness of the soup more easily.
Exact quantities are in the recipe card below.
How to Make Old Fashioned Vegetable Beef Soup
Step 1: Brown the Beef
Start by seasoning your beef cubes and browning them in a hot pot. This step is key for developing a deep, meaty flavor. Once browned, remove the beef and set it aside.
Step 2: Sauté the Aromatic Vegetables
In the same pot, cook the onions, carrots, and celery until they are soft and fragrant. Cooking them in the leftover beef drippings adds a wonderful savory base for the soup. Add the garlic last so it doesn’t burn.
Step 3: Simmer the Soup Base
Add the potatoes, tomatoes, broth, water, and seasonings to the pot. Bring everything to a gentle simmer and cook until the potatoes are just beginning to get tender.
Step 4: Finish the Soup
Return the browned beef to the pot, along with the remaining vegetables like corn, okra, and zucchini. Continue to simmer until the beef is tender and all the vegetables are cooked through. Let it rest for a few minutes before serving to allow the flavors to meld.
Expert Tips for Old Fashioned Vegetable Beef Soup
For food safety, ensure the beef is cooked to a minimum internal temperature of 145°F (63°C) as measured by a food thermometer, followed by a three-minute rest time.
You can use an equal amount of frozen mixed vegetables (like a corn, carrot, and green bean blend) as a shortcut. Add them during the last 15-20 minutes of cooking.
For a thicker soup, you can mash a few of the cooked potato chunks against the side of the pot with a spoon and stir them into the broth.
The soup’s flavor deepens and is often even better the next day.
What to Serve with Old Fashioned Vegetable Beef Soup?
This soup is a meal on its own, but it’s always nice with a piece of crusty bread or some cornbread for dipping into the broth.
How to Store and Freeze Old Fashioned Vegetable Beef Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. To reheat, gently warm it on the stovetop over medium-low heat until hot.
Old Fashioned Vegetable Beef Soup Recipe FAQs
Can I make this vegetable beef soup in a slow cooker?
Yes. First, brown the beef and sauté the onions, carrots, celery, and garlic on the stovetop as directed. Then, transfer everything to the slow cooker and add the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I use different vegetables?
Certainly. This soup is very adaptable. Feel free to add or substitute vegetables like green beans, peas, parsnips, or sweet potatoes. Adjust cooking times based on the heartiness of the vegetable.
Why is my beef tough?
If the beef is tough, it likely needs more cooking time. Low and slow simmering helps break down the connective tissues in cuts like beef chuck, making it tender. Ensure the soup is at a gentle simmer, not a rolling boil, and cook it until the beef is easily pierced with a fork.
Old Fashioned Vegetable Beef Soup
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes, about 900g
- 2 tbsp vegetable oil 30ml
- 2 medium onions chopped
- 3 celery stalks chopped
- 3 medium carrots chopped
- 4 cloves garlic minced
- 1.5 lbs red potatoes quartered, about 680g
- 2 cups chopped fresh or frozen okra about 300g
- 1.5 cups frozen or fresh corn kernels about 250g
- 1 can diced tomatoes undrained (794g), 28-ounce
- 1 large zucchini chopped
- 2 tsp salt divided
- 1 tsp black pepper divided
- 1 tbsp dried Italian seasoning
- 4 cups beef broth 960ml
- 2 cups water 480ml
Instructions
- Pat the beef cubes dry with paper towels and season them with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer, working in batches if needed, and brown on all sides. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion, celery, and carrots to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the quartered potatoes, the can of undrained diced tomatoes, the beef broth, water, Italian seasoning, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the mixture to a simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for 15 minutes, or until the potatoes are just starting to become tender when pierced with a fork.
- Return the browned beef and any accumulated juices to the pot. Stir in the okra, corn, and zucchini. Bring the soup back to a simmer.
- Cover and continue to cook on low for another 20-25 minutes, or until the beef is tender and all the vegetables are cooked through. The beef is done when it reaches an internal temperature of 145°F (63°C).
- Remove the soup from the heat. Let it rest for at least 3 minutes before serving. Taste and adjust seasoning with more salt and pepper if needed.
Notes
