Old-Fashioned Vegetable Beef Soup

There’s nothing quite as comforting as a bowl of Old-Fashioned Vegetable Beef Soup. This timeless recipe is a nourishing blend of tender beef, hearty vegetables, and a deeply flavorful broth that’s perfect for cozying up on a cold day. The combination of savory meat, fresh garden vegetables, and a rich tomato-infused broth brings back memories of home-cooked meals and family dinners. It’s a wholesome, satisfying soup that warms both body and soul.

This soup is made with simple ingredients—chuck roast, aromatic vegetables like onion, celery, and carrots, and a handful of seasonings—yet the result is incredibly rich and complex in flavor. The slow-simmered beef becomes fork-tender while infusing the broth with savory depth. Tomato paste and beef broth create a full-bodied base, and the optional peas and parsley add pops of freshness and color.

Whether you’re feeding a hungry family or meal-prepping for the week, this soup delivers. It’s adaptable to whatever vegetables you have on hand and only gets better as it sits in the fridge. Pair it with a hunk of crusty bread or a side salad, and you’ve got a complete, comforting meal made with love and simplicity.

Why You’ll Love This Recipe

1. Hearty and Filling – Packed with beef and vegetables, this soup is a complete meal in a bowl.
2. Nostalgic Comfort Food – A classic recipe that evokes warm, homestyle cooking and family traditions.
3. One-Pot Wonder – Everything cooks in one pot, making cleanup a breeze.
4. Meal Prep Friendly – Stores well and tastes even better the next day.
5. Customizable – Easily adapted to suit what you have in the pantry or fridge.

Ingredients

• Oil
• Beef chuck roast
• Kosher salt
• Black pepper
• Onion
• Celery
• Carrots
• Zucchini
• Tomato paste
• Beef broth
• Water
• Frozen peas (optional)
• Fresh parsley

Variations

• Different Cuts of Beef: Use stew meat, short ribs, or leftover roast instead of chuck.
• Add Potatoes: Diced potatoes or sweet potatoes make the soup even heartier.
• Make it Spicy: Add red pepper flakes or a dash of hot sauce for heat.
• More Veggies: Green beans, corn, cabbage, or spinach can be added for variety.
• Slow Cooker Method: Brown beef and veggies first, then cook in a slow cooker on low for 6–8 hours.

How to Make the Recipe

Step 1: Brown the Beef

Cut beef into bite-sized pieces and season with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the beef on all sides in batches to avoid overcrowding. Set browned beef aside.

Step 2: Sauté the Vegetables

In the same pot, add a bit more oil if needed. Sauté the onion, celery, and carrots until softened, about 5 minutes.

Step 3: Add Tomato Paste

Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 4: Deglaze and Simmer

Return the beef to the pot. Add beef broth and water, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, until beef is tender.

Step 5: Add Remaining Vegetables

Add zucchini and peas (if using). Simmer for another 10–15 minutes until the vegetables are cooked through.

Step 6: Finish with Herbs

Stir in minced parsley just before serving. Taste and adjust seasoning if needed.

Tips for Making the Recipe

• Brown the beef thoroughly to develop rich flavor in the soup base.
• Cut vegetables uniformly so they cook evenly.
• Don’t skip the tomato paste—it adds deep umami flavor.
• Simmer gently to keep the beef tender and the vegetables from breaking down.
• Make extra—it tastes even better the next day!

How to Serve

Serve this soup hot with crusty bread, a side of rice, or a light salad. It’s hearty enough to stand alone but pairs wonderfully with simple sides. For a cozy meal, add a dollop of sour cream or sprinkle some grated cheese on top.

Make Ahead and Storage

Storing Leftovers

Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in individual portions or a large container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium heat or in the microwave, stirring occasionally to ensure even warmth.

FAQs

1. What cut of beef is best for this soup?

Beef chuck roast is ideal for its rich flavor and tenderness after slow cooking.

2. Can I make this soup in a slow cooker?

Yes. Brown the beef and sauté vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

3. How can I make this soup thicker?

Reduce the broth slightly during cooking or mash a few of the vegetables to thicken naturally.

4. Is it okay to use canned vegetables?

Fresh or frozen vegetables are best for texture, but canned can work in a pinch—just add them near the end.

5. Can I skip the tomato paste?

Tomato paste adds depth, but if needed, use crushed tomatoes or leave it out for a clearer broth.

6. What herbs work well besides parsley?

Thyme, rosemary, or bay leaves add wonderful aroma and flavor during simmering.

7. How long does it need to cook?

Simmer for 1 to 1.5 hours to ensure the beef becomes tender and flavorful.

8. Can I use ground beef instead?

Yes, but the texture and richness won’t be the same. Ground beef works for a quicker version.

9. Should I peel the zucchini?

No need to peel—just wash and dice it. The skin adds color and texture.

10. How do I adjust for a larger batch?

Double the ingredients and use a larger pot. Be sure to taste and adjust seasonings accordingly.

Conclusion

Old-Fashioned Vegetable Beef Soup is a timeless dish that brings warmth, nourishment, and tradition to the table. With its robust flavor, tender beef, and colorful vegetables, it’s a meal that satisfies on every level. Perfect for chilly nights or anytime you crave something hearty and homemade, this soup is easy to make and even easier to love. Whether shared with family or saved for leftovers, it’s a comforting classic that never goes out of style.

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