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- 1 lb beef chuck, cut into 1-inch cubes - 2 tablespoons vegetable oil - 1 onion, diced - 2 garlic cloves, minced - 3 carrots, sliced - 2 celery stalks, chopped - 4 cups beef broth - 2 cups water - 1 can (14.5 oz) diced tomatoes, with juices - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup corn kernels (fresh, frozen, or canned) - 2 medium potatoes, diced - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I think of my mom's soup, I remember how it warmed my heart and soul. The beef chuck gives the soup a rich flavor. It’s key to cut it into 1-inch cubes for even cooking. The vegetable oil helps to brown the beef and adds a nice depth. Onions and garlic bring a sweet aroma. Diced onion makes the soup feel hearty. Minced garlic adds just the right kick. Carrots and celery add color and nutrition. They also provide a nice crunch if you don’t overcook them. The liquid ingredients are very important. Beef broth acts as the base, giving a robust taste. Adding water helps balance the flavors. Diced tomatoes add a touch of acidity and sweetness, which brightens the soup. You can't forget the vegetables. Green beans and corn provide sweetness and texture. Diced potatoes make the soup filling. They soak up the flavors and become creamy. For seasoning, thyme and bay leaf bring warmth and earthiness. Salt and pepper are essential for enhancing the flavors. The fresh parsley on top gives a lovely pop of color and freshness. This blend of ingredients creates a cozy, hearty dish. If you want the complete recipe, check out Mom's Hearty Vegetable Beef Soup. - Heat vegetable oil in a large pot or Dutch oven. - Sear beef cubes until browned on all sides. Start by heating the oil over medium-high heat. You want the pot hot enough to sear the beef. Add your beef cubes in a single layer. Searing locks in flavor and adds a nice crust. Cook the beef for about 5 to 7 minutes. Once done, remove the beef and set it aside. - Remove beef and sauté diced onion and garlic until translucent. - Add carrots and celery, cooking until softened. In the same pot, add your diced onion and minced garlic. Sauté until the onion turns translucent, about 3 minutes. The smell will be amazing! Next, toss in your sliced carrots and chopped celery. Cook these for about 5 minutes until they soften. This builds the base flavor for your soup. - Return beef to the pot, add broth, water, tomatoes, green beans, corn, and potatoes. - Stir in thyme, bay leaf, salt, and pepper. Now it’s time to bring everything together. Return the seared beef to the pot. Add 4 cups of beef broth and 2 cups of water. Then, toss in the can of diced tomatoes, green beans, corn, and diced potatoes. Don’t forget your thyme, bay leaf, salt, and pepper. Stir everything well to combine. - Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours. - Adjust seasoning as necessary and remove bay leaf before serving. Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer. This is where the magic happens! Simmer for about 1.5 to 2 hours. The beef will become fork-tender. Before serving, taste your soup and adjust the seasoning if needed. Ensure you remove the bay leaf before ladling the soup into bowls. This method creates a warm, hearty meal that feels like a hug in a bowl. For the full recipe, check out the details above. Enjoy your cooking! - Use homemade beef broth for better taste. Homemade broth gives a fuller flavor. You can simmer beef bones and veggies for hours. This deepens the taste and makes the soup richer. - Add a splash of Worcestershire sauce for depth. This adds umami and a hint of tang. Just a little turns a good soup into a great one. - Cut vegetables evenly for uniform cooking. This helps all veggies cook at the same rate. You want them tender, not mushy. - Simmer until beef is fork-tender for the best texture. Slow cooking brings out the flavors. When the beef falls apart easily, it's done. - Ladle into deep bowls and garnish with fresh parsley. A sprinkle of green looks nice and adds freshness. - Serve with crusty bread for a complete meal. The bread is perfect for dipping and adds a nice crunch. Enjoy every bite! {{image_2}} If you need a gluten-free option, it's easy to adapt this soup. Use gluten-free broth as your base. Check all condiments too, like Worcestershire sauce, to ensure they fit the diet. This way, everyone can enjoy a warm bowl without worry. For a tasty vegetarian version, swap the beef for hearty mushrooms. Use vegetable broth instead of beef broth. This mix keeps the soup rich and flavorful while making it meat-free. You still get all the warmth and comfort of my mom's old-fashioned recipe. If you like a bit of heat, add chili flakes or diced jalapeños. Start with a small amount and taste as you go. This adds a spicy kick that makes the soup exciting. Spice can transform the flavors and make each bite thrilling. You can find the full recipe with these variations included. Store any leftover soup in an airtight container. It keeps well in the fridge for up to 3 days. This way, you can enjoy it again without losing flavor. If you want to save some for later, freeze it. Use individual containers to store portions. This soup stays fresh in the freezer for up to 3 months. Just make sure to label each container with the date. When you're ready to enjoy the soup again, reheat it on the stovetop or in the microwave. Heat it until it is warm all the way through. Stir it well to make sure everything heats evenly. Prep time is about 20 minutes, with a total cooking time of 2 hours 30 minutes. This soup needs a little time to develop its great taste. You can start by chopping the veggies and beef. Then, let the soup simmer until the meat is tender. This time allows all the flavors to mix well. Yes, feel free to use stew meat or even chicken as a substitute. If you like, try turkey or pork too. Each option gives a different flavor. Just make sure to adjust cooking time as needed. The key is to have meat that cooks well in soup. Absolutely! It's a hearty, nutritious soup that kids usually enjoy. The mix of veggies and tender beef makes it tasty. Kids love the colorful vegetables too. Plus, it’s easy to eat. You can add fun toppings like cheese or croutons to make it more exciting for them. Consider serving with crusty bread, a side salad, or sandwich halves. These sides complement the soup well. The bread is great for dipping. A fresh salad adds crunch and color. Sandwich halves can make it a whole meal. Enjoy your soup with these tasty options! You can create a hearty vegetable beef soup with simple ingredients. We covered the main components like beef, vegetables, and broth. You learned step-by-step cooking tips and how to store your soup. Remember, you can customize it for your taste or dietary needs. Don’t hesitate to experiment with flavors or textures. Enjoy warm bowls of comfort that also give nutrition. This soup is perfect for family meals or cozy nights in. Happy cooking!

My Mom's Old Fashioned Vegetable Beef Soup

Warm up with Mom's Hearty Vegetable Beef Soup, a delicious blend of tender beef, fresh veggies, and savory broth that’s perfect for any chilly day. Easy to make, this comforting recipe features wholesome ingredients like carrots, green beans, and potatoes simmered to perfection. Discover how to create this cozy dish that will become a family favorite. Click through to explore the full recipe and enjoy a bowl of goodness today!
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Ingredients
  

1 lb beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil

1 onion, diced

2 garlic cloves, minced

3 carrots, sliced

2 celery stalks, chopped

4 cups beef broth

2 cups water

1 can (14.5 oz) diced tomatoes, with juices

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup corn kernels (fresh, frozen, or canned)

2 medium potatoes, diced

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

    Add the beef cubes and sear them until browned on all sides, about 5-7 minutes.

      Once browned, remove the beef from the pot and set aside. In the same pot, add diced onion and garlic. Sauté until the onion is translucent, about 3 minutes.

        Add the carrots and celery to the pot, cooking for an additional 5 minutes until slightly softened.

          Return the beef back to the pot and add the beef broth, water, diced tomatoes (with juices), green beans, corn, and potatoes.

            Stir in dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low to simmer for 1.5 to 2 hours, or until the beef is fork-tender.

              Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

                Serve the soup hot, garnished with fresh parsley for an added touch of freshness.

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 6-8

                    - Presentation Tips: Ladle the soup into deep bowls and sprinkle with chopped parsley for a pop of color. Add a slice of crusty bread on the side for a complete meal.