Old Fashioned Vegetable Beef Soup Recipe for Supper

In a world of fast food and instant meals, there is something deeply grounding about a pot of Old Fashioned Vegetable Beef Soup simmering on the stove. This recipe for supper harkens back to grandma’s kitchen, where time and simple ingredients created the most flavorful meals. It is a robust, hearty soup loaded with tender chunks of beef, root vegetables, and a rich, savory broth that warms you from the inside out.

This isn’t a quick 20-minute meal; it’s a labor of love that rewards patience. We use chuck roast, cut into bite-sized pieces, which breaks down over a slow simmer to become melt-in-your-mouth tender. The vegetables—potatoes, carrots, green beans, and corn—add texture, color, and nutrition. It is a complete meal in a bowl, perfect for Sunday supper and even better for lunch the next day.

Why You’ll Love This Vegetable Beef Soup

Perfect for Sunday Supper

This soup is the definition of comfort food. It fills the house with a savory aroma that brings the family running to the table. It is economical, stretching a single roast into a meal that feeds a large family. It is also incredibly nutritious, packed with protein and fiber-rich vegetables, making it a guilt-free dinner that satisfies hearty appetites.

Flavor Highlights

The depth of flavor comes from searing the beef first. That “fond” (the brown bits stuck to the bottom of the pot) forms the foundation of the broth. We use beef broth enhanced with tomato paste and Worcestershire sauce to create a savory “umami” bomb. Fresh thyme and bay leaves infuse the liquid with herbal notes that complement the sweetness of the carrots and corn.

Ingredient Highlights & Substitutions

Essential Ingredients

You need a 2-3 lb chuck roast (trimmed and cubed), beef broth, crushed or diced tomatoes, potatoes (waxy varieties like Yukon Gold hold up best), carrots, celery, frozen green beans, and frozen corn. Onion and garlic are, of course, mandatory. The beef chuck is essential because lean cuts like sirloin will dry out during the long simmer, whereas chuck gets tender.

Smart Substitutions

You can use ground beef for a faster “hamburger soup” version, though the texture will be different. If you have leftover roast beef or prime rib, you can toss that in at the very end just to warm through. Feel free to add other vegetables like peas, lima beans, or parsnips. If you want a thicker stew-like consistency, toss the beef cubes in flour before searing them.

Step-by-Step Instructions

Prep Phase

Cut the chuck roast into 1-inch cubes and season generously with salt and pepper. Chop the onion, carrots, and celery. Dice the potatoes. Mince the garlic. Having everything prepped (mise en place) prevents burning the fond while you scramble for ingredients.

Cooking Phase

Heat oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides—do not crowd the pan! Remove beef and set aside. In the same pot, sauté the onion, carrots, and celery until soft. Add garlic and tomato paste, cooking for 1 minute. Pour in a splash of broth to deglaze the pan, scraping up the brown bits. Return the beef to the pot. Add the rest of the broth, tomatoes, potatoes, herbs, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until beef and potatoes are tender. Stir in the frozen green beans and corn during the last 15 minutes.

Pro Tips for Perfect Results

Technique Secrets

Searing in batches is key. If you dump all the meat in at once, it steams instead of searing, and you lose that rich flavor depth. Also, add the vegetables in stages if you are picky about texture; potatoes take longer than green beans. However, this “dump and simmer” method works well for a rustic result.

Common Mistakes to Avoid

Don’t boil the soup vigorously once the meat is tender, or the meat can toughen up and the potatoes will disintegrate. A gentle simmer is all you need. Also, season at the end. As the soup reduces, the salt concentrates. Taste it right before serving to adjust salt and pepper.

Serving Ideas & Pairings

Presentation & Plating

Serve in large, wide bowls. Provide soup spoons and plenty of napkins. Fresh parsley on top adds a bright finish.

Pairing Suggestions

This soup demands bread. Cornbread, biscuits, or a crusty loaf of sourdough are essential for sopping up the broth. A simple side salad or coleslaw provides a crisp, cool contrast to the hot, savory soup.

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Beef Selection Guide

Cut	Texture in Soup	Verdict
Chuck Roast	Tender, gelatinous	Best
Stew Meat	Hit or miss	Good
Round	Slightly dry	Okay
Sirloin	Dry/Tough	Avoid

Frequently Asked Questions

Can I make this in a slow cooker?

Yes. Sear the beef first (optional but recommended), then add all ingredients except frozen veggies to the slow cooker. Cook on Low for 7-8 hours. Add frozen veggies in the last 30 minutes.

Can I freeze this soup?

Yes, it freezes very well. The potatoes might get slightly softer upon reheating, but the flavor will be excellent.

Do I have to peel the potatoes?

No, rustic soup is great with skins on, especially if using red or Yukon gold potatoes. If using Russets, peeling is recommended as the skins can be tough.

Conclusion

This Old Fashioned Vegetable Beef Soup is a bowl of pure nostalgia. It reminds us that good food takes a little time and love. It nourishes the body and the spirit, making it the perfect supper for a chilly evening with family.