I grew up with a pot that hummed on the stove and filled the room with beef and garden steam. Soup Recipes sit at the center of my table when the day asks for something warm and steady. This bowl comes from a stack of hand written cards from my mom, splashed with broth stains and love. You get tender beef, soft potatoes, bright peas, and a tomato base that keeps the spoon moving. I call it a cousin to a 13 bean soup recipe and a 16 bean soup recipe, even if the beans take the night off. On busy days I think about a 7 can taco soup recipe easy, yet I still reach for this pot and smile. If you like Baked French Onion Soup, you will like the way onions sweeten this mix. I keep a folder named Best Soup Recipes and this one never leaves page one. For set and forget days, a Broccoli Soup Crockpot sings in the background, but tonight this simple beef soup wins. Grab a spoon and let us cook.
Table of Contents
- 1) Key Takeaways
- 2) Easy Old Fashioned Vegetable Beef Soup Recipe
- 3) Ingredients for Old Fashioned Vegetable Beef Soup
- 4) How to Make Old Fashioned Vegetable Beef Soup
- 5) Tips for Making Old Fashioned Vegetable Beef Soup
- 6) Making Old Fashioned Vegetable Beef Soup Ahead of Time
- 7) Storing Leftover Old Fashioned Vegetable Beef Soup
- 8) Try these Soup next
- 9) Old Fashioned Vegetable Beef Soup
- 10) Nutrition
1) Key Takeaways
I cook this with steady heat and simple steps. The broth tastes rich and clean. The vegetables stay bright. The beef turns tender and gives body to every spoon. I wrote this with care so you can relax and enjoy the process.
Soup Recipes guide the plan. You brown the meat. You soften the aromatics. You simmer and let time help. Two words help the first minutes Soup Recipes. They set the tone and keep the work light.
This fits busy life and calm weekends. The pot welcomes swaps. The fridge loves the leftovers. I serve it with bread and a small salad and feel full and happy.
2) Easy Old Fashioned Vegetable Beef Soup Recipe
Hi I am Elena from Elena Cooks and I share this on https://www.elenacooks.com. I reach for this pot when the day runs fast. I want dinner that tastes like home and asks for little drama. I whisper Soup Recipes twice while the oil warms and the beef meets the pan. The phrase steadies my hands and keeps my focus on the sizzle and the smell.
The method stays short and clear. Brown the beef until the edges look deep. Stir the onion and celery until sweet. Add carrots and garlic and breathe in that warm air. You pour stock and tomatoes and watch small bubbles rise. This dish works on a weeknight. It works on a slow Sunday. It works when a friend drops by and you need a big pot that feels generous.
For search friends I note these links in thought only. Short keywords appear once each beef soup and vegetable soup and homemade soup. Longtail phrases show once each old fashioned vegetable beef soup and easy weeknight soup recipe and hearty family dinner soup. You find them woven into the story so the copy reads clean and useful.
3) Ingredients for Old Fashioned Vegetable Beef Soup
Beef chuck I use bite size cubes that hold shape and turn tender during a gentle simmer. The marbling melts and seasons the broth as the pot rests and breathes.
Olive oil A thin coat helps the beef brown and keeps the onion glossy. The pan picks up fond that later lifts into the broth.
Yellow onion I dice it small. The heat softens it and brings out a mild sweet note that rounds the tomato bite.
Celery ribs Small pieces add crunch at first then relax into the soup. The scent says classic kitchen and steady comfort.
Carrots Diced carrots bring color and a gentle sweet push. They hold texture when you add them before the long simmer.
Garlic I mince the cloves and add them for one short minute. The goal is soft and fragrant not dark.
Beef stock Warm stock gives the pot depth. I reach for low salt so I control the final taste.
Diced tomatoes A can adds acid and color. The juice blends with stock and turns into a bright red base.
Potatoes Cubes of potato make the bowl feel full and steady. A few mashed at the end can thicken the broth.
Green beans I like frozen for speed. They keep color and bite when added near the finish.
Peas A cup of peas adds pop and a small hint of sweet. They cook fast and keep their shape.
Dried thyme A pinch hums in the background and ties the vegetables to the beef.
Bay leaf One leaf steeps in the pot and leaves an herbal line. I pull it out before serving.
Kosher salt I season in layers. A small pinch on beef then more in the pot. Taste near the end and adjust.
Black pepper Fresh ground pepper wakes the broth and balances the sweet notes from carrot and onion.
Fresh parsley A spoon at the end lifts the color and brightens the finish. It signals fresh and clean.
Red wine vinegar A small splash at the end sharpens the broth and brings the flavors together.
4) How to Make Old Fashioned Vegetable Beef Soup
Step one Set a heavy pot over medium heat and add oil. Pat the beef dry. Place a single layer in the pot and let it brown. Turn and brown the other sides. Move the beef to a plate.
Step two Add onion and celery to the same pot. Stir until soft and golden at the edges. Add carrot and stir again. Add garlic for one short minute.
Step three Return beef to the pot. Pour in stock and tomatoes. Add thyme bay leaf salt and pepper. Bring to a gentle boil then lower to a calm simmer.
Step four Cover and cook until the beef softens. Check at the forty minute mark. Taste the broth and adjust the salt if needed.
Step five Stir in potato cubes and cook until just tender. Add green beans and peas and cook a few minutes more. Remove the bay leaf.
Step six Stir in parsley and a small splash of red wine vinegar. Ladle into warm bowls. This stands as one of my family soup recipes and it always brings smiles.
5) Tips for Making Old Fashioned Vegetable Beef Soup
Dry the beef so it browns fast. Damp meat steams and stays pale. A dry surface meets hot oil and forms a deep crust that tastes like real work in a good way.
Keep the simmer calm. A fierce boil can toughen meat and break vegetables. Small bubbles mean gentle heat and even cooking. This habit helps many nourishing soup recipes.
Season in stages. A pinch on beef. A pinch in the pot. A final taste at the end. I keep that rhythm and the bowl tastes balanced every time.
6) Making Old Fashioned Vegetable Beef Soup Ahead of Time
I often make this the night before. The flavors rest and marry in the fridge. The next day the broth tastes round and the beef feels even softer. I warm it over low heat and add a splash of stock if the soup thickened.
If you plan a busy week set a batch on Sunday. Portion into containers. Chill fast. Reheat as needed and pair with bread. This plan works for many weeknight soup recipes and keeps dinner simple.
For a crowd double the ingredients and use a large pot. Keep the pace the same. Brown in batches and give the pot room so nothing steams. The reward is rich and steady bowls for everyone.
7) Storing Leftover Old Fashioned Vegetable Beef Soup
Cool the soup until warm not hot. Move it into shallow containers. Refrigerate for four days. Reheat on the stove over low heat and stir now and then. Add stock if the soup thickened in the fridge.
Freeze for three months. Leave headspace in the container for expansion. Thaw in the fridge. Warm gently and taste for salt and pepper. A small splash of vinegar can wake the broth after freezing.
I like to label containers with date and name. That small step helps on a fast night. You pull a box and know dinner is minutes away.
8) Try these Soup next
9) Old Fashioned Vegetable Beef Soup
Old Fashioned Vegetable Beef Soup Soup Recipes
Ingredients
For the Soup
- 1 kilogram beef chuck, cut in bite size cubes
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 6 cups beef stock
- 1 can diced tomatoes, 400 grams
- 2 medium potatoes, peeled and cubed
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
To Finish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon red wine vinegar
Instructions
Cook the Base
- Heat a heavy pot over medium heat and add olive oil.
- Brown the beef in batches until the edges color, then move to a plate.
- In the same pot add onion, celery, and carrots and stir until they soften.
- Add garlic and stir for one short minute.
Build the Soup
- Return beef to the pot.
- Pour in stock and tomatoes and add thyme, bay leaf, salt, and pepper.
- Bring to a gentle boil, then lower to a calm simmer and cover.
- Cook until the beef softens, about 60 minutes.
Add Vegetables and Finish
- Stir in potatoes and cook 15 minutes.
- Add green beans and peas and cook 10 minutes more.
- Fish out the bay leaf.
- Stir in parsley and a splash of red wine vinegar.
- Taste and adjust salt and pepper.
Serve
- Ladle into warm bowls and serve with bread.
10) Nutrition
Each bowl offers a balanced mix of protein vegetables and starch. A typical serving lands near three hundred calories which suits a light dinner with room for a slice of bread. The broth brings potassium and iron from the beef and a steady set of vitamins from the vegetables.
If you track sodium choose low salt stock and season at the end. For lower fat trim visible fat from the beef and chill leftovers to lift the set fat from the top. These small moves keep flavor high and numbers in a calm range.
Readers ask about swaps. Barley adds fiber. Sweet potato leans sweet. More peas push protein a bit. I like the classic mix here yet the pot welcomes change.
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