A Comforting Classic for Every Kitchen
Few dishes embody home-style comfort the way a hearty bowl of vegetable beef soup does. It’s the kind of meal that fills your kitchen with a savory aroma, warms your hands around the bowl, and settles you with a sense of calm. For many older generations, it brings back memories of family dinners, full tables, and nourishing meals prepared with love — meals meant to stretch, to share, and to last.
This easy recipe offers rich flavor, minimal fuss, and plenty of wholesome goodness. It uses simple pantry staples and humble cuts of beef, but yields a result that tastes slow-cooked and deeply satisfying. Whether you’re feeding yourself, your family, or freezing portions for the future, this soup delivers every time.
Why This Soup Works
Nutritious – Loaded with protein, fiber, and vitamins from meat and vegetables.
Gentle on digestion – The long, slow simmer creates a tender, easy-to-eat result.
Budget-conscious – Uses affordable cuts of beef and basic produce.
Freezer-friendly – Keeps well, making it ideal for batch cooking or meal prep.
Flavorful and nostalgic – Tastes like something your grandmother made.
Ingredients
You’ll need the following:
1½ pounds of beef stew meat, cut into bite-sized pieces
2½ tablespoons of olive oil, divided
Salt and freshly ground black pepper
1 large yellow onion, chopped (about 1¾ cups)
3 medium carrots, peeled and chopped (about 1¼ cups)
3 celery stalks, chopped (about 1 cup)
4 garlic cloves, minced
8 cups of low-sodium beef or chicken broth
2 cans (14 ounces each) of diced tomatoes, with their juice
1½ teaspoons of dried basil
1 teaspoon of dried oregano
½ teaspoon of dried thyme
1 pound of red or yellow potatoes, diced
1½ cups of green beans, trimmed and chopped
1½ cups of frozen corn
1 cup of frozen peas
⅓ cup of fresh parsley, chopped (optional, for finishing)
How to Make It
Step 1: Brown the Beef
Start by heating one tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Pat your stew meat dry with paper towels — this helps it brown instead of steam. Season the beef with salt and pepper.
Add half the beef to the pot, giving it room to sear. Let it cook without stirring too much for about 4 minutes per side, until browned. Remove to a plate and repeat with the second half of the beef, adding more oil if needed.
Step 2: Sauté the Vegetables
Add another tablespoon of oil to the pot. Stir in the chopped onions, carrots, and celery. Sauté for 3 to 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Step 3: Build the Broth
Return the browned beef and any accumulated juices to the pot. Add the broth and canned tomatoes, including their juice. Stir in the dried basil, oregano, thyme, and a pinch of salt and pepper. Bring everything to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and cover the pot, leaving the lid slightly ajar. Let the soup simmer for about 30 minutes. This stage allows the flavors to meld and the broth to deepen.
Step 4: Add the Potatoes
After the soup has simmered for 30 minutes, stir in the diced potatoes. Cover again and let cook for another 20 minutes, or until the potatoes are just tender.
Step 5: Add the Green Beans
Stir in the chopped green beans and continue to simmer the soup uncovered for another 15 minutes. At this point, the beef should be fork-tender and the vegetables well-cooked.
Step 6: Finish with Corn, Peas, and Parsley
Lastly, add the frozen corn and peas. Simmer the soup for another 5 minutes until they’re warmed through. Stir in the chopped fresh parsley right before serving for a pop of freshness and color.
Serving Suggestions
Serve this soup hot, ladled into wide bowls. It pairs beautifully with:
A slice of buttered crusty bread
Freshly baked biscuits
A light salad for contrast
A sprinkle of Parmesan cheese on top
The soup is filling enough to be a meal on its own, but it’s also easy to stretch with simple sides if feeding a larger group.
Storing & Reheating
Leftovers taste even better the next day. Store in an airtight container in the refrigerator for up to four days. To reheat, warm gently on the stove or microwave in short bursts, stirring occasionally.
For longer storage, let the soup cool completely, then portion into freezer-safe containers. Freeze for up to three months. Thaw in the refrigerator overnight before reheating.
Recipe Variations
Add ½ cup of pearl barley or small pasta for extra heartiness
Substitute sweet potatoes for a different flavor and texture
Swap out vegetables based on what’s in season — zucchini, spinach, even cabbage work well
Make it spicy with red pepper flakes or a dash of hot sauce
Use a slow cooker: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours
Why It Matters
This kind of soup isn’t just about eating — it’s about remembering. It’s about those recipes passed down through generations, scribbled on index cards or held in memory. It’s about the slow simmer that gives a house its heart, and the kind of food that comforts even when words fall short.
For many older cooks, this recipe is a reminder of how far you can stretch a few ingredients, how deeply flavor can develop with time, and how something as simple as soup can bring people together.
So take your time. Let it simmer. Then serve it with pride — knowing you’ve made something real.
