There is nothing quite like a bowl of heart-healthy, soul-warming soup to anchor a cold afternoon. This old fashioned vegetable beef soup recipe is designed to replicate the deep, complex flavors of a stovetop simmer that our grandmothers mastered, but with professional techniques to ensure the beef is butter-tender and the vegetables aren’t mush. Whether you are looking for a nutritious family dinner or a meal-prep staple that tastes even better the next day, this recipe is your new blueprint for comfort.

What Is the Serving Size and Cooking Time?

• Serving Size: 6–8 People (Large Dutch Oven yield)
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes

What Ingredients Do You Need for the Best Old Fashioned Vegetable Beef Soup Recipe?

To get that “simmered all day” flavor, we prioritize high-quality beef cuts and a mix of fresh and pantry staples.

The Beef & Aromatics:

• Beef Chuck Roast: 2 lbs (900g), trimmed and cut into 1/2-inch bite-sized cubes.
• Yellow Onion: 1 large (250g), diced.
• Garlic: 4 cloves, minced.
• Olive Oil: 2 tbsp (30ml) for searing.

The Liquid & Seasoning:

• Beef Bone Broth: 6 cups (1.4L) — Bone broth provides more gelatin and body than standard stock.
• Canned Diced Tomatoes: 1 can (14.5 oz / 411g) with juices.
• Worcestershire Sauce: 1 tbsp (15ml) for umami depth.
• Bay Leaves: 2 dried leaves.
• Dried Thyme & Oregano: 1 tsp each.
• Kosher Salt & Black Pepper: To taste.

The Vegetables:

• Russet Potatoes: 2 large (approx. 450g), peeled and cubed into 1/2-inch pieces.
• Carrots: 3 large (200g), sliced into 1/4-inch rounds.
• Celery: 3 stalks (150g), sliced.
• Green Beans: 1.5 cups (150g), trimmed and cut into 1-inch pieces (fresh or frozen).
• Frozen Corn & Peas: 1 cup (150g) total.

How Do You Make Old Fashioned Vegetable Beef Soup Step by Step?

1. The Critical Sear (10–12 Minutes)

Pat your beef cubes completely dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches—do not crowd the pan.

• Texture Cue: You want a dark, mahogany-brown crust on at least two sides of the meat.
• Expert Tip: If you crowd the pan, the meat will steam in its own juices and turn gray instead of browning. Browned meat (the Maillard reaction) is the foundation of the soup’s color and flavor.

2. Soften the Aromatics (5 Minutes)

Remove the beef and set it aside. In the same pot, add the diced onions and celery. Sauté for 4–5 minutes until the onions are translucent. Add the garlic and cook for just 60 seconds until fragrant.

• Common Mistake: Burning the garlic. Garlic turns bitter very quickly; always add it last in the sautéing process.

3. Deglaze the Pan (2 Minutes)

Pour in about 1/2 cup of the beef broth. Using a wooden spoon, scrape the bottom of the pot vigorously to release all the “fond” (the stuck-on brown bits from the meat).

• Expert Tip: Those brown bits contain concentrated beef flavor. If you skip this, your soup will lack depth.

4. The Long Simmer (1 Hour 15 Minutes)

Return the beef to the pot. Add the remaining broth, diced tomatoes, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a boil, then immediately reduce the heat to low. Cover and simmer for 1 hour and 15 minutes.

• Smell Cue: The kitchen should begin to smell rich and savory. At this point, the beef should be “fork-tender,” meaning it yields easily when pressed with a fork.

5. Add the Hardy Vegetables (20 Minutes)

Stir in the potatoes and carrots. Cover and continue to simmer for another 20 minutes.

• Texture Cue: Test a potato cube; it should be soft but not falling apart. If they are too soft, they will thicken the soup into a stew-like consistency.

6. The Final Finish (5–8 Minutes)

Stir in the green beans, frozen corn, and peas. Cook for about 5–8 minutes. These vegetables take very little time and adding them last keeps them vibrant and snappy. Remove the bay leaves before serving.

Most Asked Questions About Old Fashioned Vegetable Beef Soup?

1. What is the best cut of meat for vegetable beef soup? Chuck roast is the absolute winner. It has enough fat and connective tissue (collagen) to break down during the simmer, resulting in tender meat and a rich broth. Avoid “stew meat” packages, which often contain lean scraps that turn tough and dry.+1

2. Why is my beef tough even after cooking? Beef chuck needs time. If the meat is tough, it simply hasn’t simmered long enough for the collagen to melt into gelatin. Put the lid back on and give it another 20 minutes.

3. Can I make this in a Slow Cooker or Crockpot? Yes. Brown the beef and sauté the onions in a skillet first, then transfer everything (except the peas and corn) to the slow cooker. Cook on Low for 7–8 hours or High for 4 hours. Add the frozen veggies in the last 30 minutes.

4. How do I prevent the potatoes from getting mushy? Use a starchy potato like a Russet for a classic feel, but don’t overcook them. If you prefer potatoes that hold their shape perfectly, use Waxy potatoes like Yukon Gold or Red Bliss.

5. How long does vegetable beef soup last in the fridge? It stays fresh for 3–4 days in an airtight container. In fact, most people find the flavor improves on day two as the spices and beef juices fully meld.

6. Can I freeze this soup? Yes, but with a caveat: Potatoes can sometimes become grainy after freezing. If you plan to freeze the whole batch, consider slightly undercooking the potatoes. It will stay good in the freezer for up to 3 months.

7. My soup is too thin. How can I thicken it? To keep it “old fashioned,” mash a few of the cooked potato cubes against the side of the pot and stir them back in. Alternatively, mix 1 tbsp of cornstarch with 1 tbsp of cold water (a slurry) and stir it into the boiling soup for a minute.

8. Is this soup healthy? Absolutely. An old fashioned vegetable beef soup recipe is naturally packed with protein, fiber from the vegetables, and essential vitamins. To keep it lower in sodium, always use “Low Sodium” broth and adjust the salt yourself at the end.

9. Can I use frozen vegetables instead of fresh? You certainly can. Frozen “soup mix” vegetables are a great time-saver. Just be sure to add them in the last 15 minutes of cooking so they don’t lose their color and texture. People read this also: Old Fashioned Salisbury Steak Recipe: A 30-Minute Comfort Classic.