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Hearty Old Fashioned Vegetable Beef Soup Recipe

Discover the ultimate comfort with this classic Old Fashioned Vegetable Beef Soup recipe. Packed with tender beef and wholesome vegetables, it's a hearty meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 -8
Course: Beef
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 lbs beef chuck cut into 1-inch cubes
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 8 cups beef broth
  • 1 14.5 ounce can diced tomatoes, undrained
  • 2 cups chopped carrots about 3-4 medium
  • 2 cups chopped celery about 3-4 stalks
  • 2 cups cubed potatoes about 2 medium
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish (optional)

Method
 

  1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for another minute until fragrant.
  3. Return the seared beef to the pot. Pour in the beef broth and add the undrained diced tomatoes, chopped carrots, chopped celery, cubed potatoes, thyme, rosemary, and bay leaves. Stir everything together.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is very tender. Stir occasionally.
  5. During the last 15 minutes of simmering, stir in the frozen peas and corn. Continue to simmer until the peas and corn are heated through.
  6. Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh parsley, if desired.