My Mom’s Old-Fashioned Vegetable Beef Soup
The kitchen is filled with the enticing aroma of simmering broth, tender beef, and vibrant vegetables—a comforting scent that transports me back to my childhood. My mom’s old-fashioned vegetable beef soup was a staple in our home, a dish she made every winter when the frost clung to the windows and we craved warmth and nourishment. I can still recall the sound of the bubbling pot on the stove and the soothing rhythm of her stirring as she added each ingredient. This recipe is not just a meal; it’s a cherished memory, a homemade dish that nourished both body and soul. Join me as I walk you through the steps to create this family favorite and find out why My Mom’s Old-Fashioned Vegetable Beef Soup warms hearts and fills bellies.
Why This Recipe Works
This recipe becomes a comforting classic not just for its incredible flavors, but also for the emotions it evokes. Here’s why you will love it:
- Simplicity: Easy recipe that anyone can follow, regardless of cooking experience.
- Flavorful: Rich, savory broth combined with tender beef and fresh vegetables.
- Versatility: Adapt the ingredients based on what’s in your pantry or your family’s preferences.
- Tradition: A timeless recipe that brings families together around the dinner table.
- Health Benefits: Filled with nourishing ingredients that promote health, making it a healthy option to serve.
Ingredient Breakdown
Before you rush off to the kitchen, let’s gather our ingredients:
- 2 pounds beef stew meat: Look for well-marbled cuts for rich flavor. You can substitute with chicken breast for a lighter version.
- 4 cups beef broth: Homemade is best, but store-bought works fine. Use low-sodium for a healthier option.
- 1 cup carrots: Chopped into bite-sized pieces. Feel free to use parsnips for a unique twist.
- 1 cup celery: Diced for added crunch and flavor.
- 1 cup potatoes: Cubed; Russets or Yukon Golds work wonderfully. Sweet potatoes can be substituted for a different flavor profile.
- 1 can diced tomatoes: Enhance depth and acidity.
- 1 cup frozen peas: Add at the end of cooking for freshness; alternatively, swap for green beans.
- 1 bay leaf: A crucial aromatic that elevates the dish’s flavor.
- Salt and pepper: Season to taste.
- 1 tablespoon olive oil: Use any cooking oil you prefer.
Prep and Cooking Times
- Prep time: 15 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 45 minutes
This recipe makes an easy weeknight dinner and is perfect for special occasions when you want a hearty meal without too much fuss.
Step-by-Step Instructions
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In a large pot, heat the olive oil over medium heat. Add the beef stew meat and sear until browned on all sides—about 5 minutes. This step enhances the flavor.
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Add the onions to the pot and sauté until they become translucent. You’ll know you’re ready when the edges turn golden.
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Pour in the beef broth, and scrape any browned bits off the bottom of the pot. This is where the aroma begins to fill the room!
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Stir in the carrots, celery, potatoes, diced tomatoes, and bay leaf. Bring the soup to a gentle boil.
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Reduce heat and let it simmer, covered, for 1 hour. The longer it cooks, the more tender the beef will become.
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After 1 hour, stir in the frozen peas. Continue simmering, uncovered, for another 15 minutes.
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Taste and season with salt and pepper as desired, then remove the bay leaf.
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Ladle into bowls and serve hot.
Tips and Creative Variations
- For a gluten-free version, ensure your broth is gluten-free.
- Try adding chopped kale or spinach for more greens.
- If you prefer a thicker soup, mash a few of the potatoes before serving.
- Experiment with spices: a dash of paprika or cumin can provide a warm depth.
- Use leftover roast beef for a quick and easy version.
Serving Suggestions
My Mom’s Old-Fashioned Vegetable Beef Soup is perfect for cozy family dinners. Serve it alongside crusty bread for the ultimate comfort food experience. It shines at potlucks, providing a warm hug to each guest as they gather. Imagine it shared around a rustic table adorned with laughter, stories, and cozy blankets on chilly evenings.
Storage and Leftovers
This soup is perfect for meal prep! Store any leftovers in an airtight container in the fridge for up to 3 days. It freezes beautifully, so consider portioning some for future meals. To reheat, simply thaw overnight in the refrigerator, then warm gently on the stove, adding a splash of broth if needed.
Pro Kitchen Secrets
- Let it Rest: Allow the soup to sit for at least 15 minutes before serving. The flavors meld beautifully.
- Acid Balance: Adding lemon juice or a splash of vinegar just before serving can brighten up the flavors.
- Layering Flavors: Incorporate herbs like thyme or rosemary early on when sautéing for a more complex taste.
FAQs
- Can I use different vegetables? Absolutely! Feel free to include whatever is in season or what you have on hand.
- Is this soup suitable for freezing? Yes! It freezes well, thanks to its hearty ingredients.
- Can I make this soup in a slow cooker? Definitely! Brown the meat first, then combine all ingredients in a slow cooker and let it cook on low for 6-8 hours.
Conclusion
My Mom’s Old-Fashioned Vegetable Beef Soup is more than just a recipe; it’s a loving tradition that I’m excited to share with you. Each spoonful brings warmth and joy to the table, perfect for gathering loved ones. So grab your apron, and let’s make this timeless dish today. Whether you’re reminiscing about family dinners or creating new memories, this soup has a special place in the hearts of those who share it. Enjoy each moment, and don’t forget to pass it on!
Contents
My Mom's Old-Fashioned Vegetable Beef Soup
Ingredients
Main Ingredients
- 2 pounds beef stew meat Look for well-marbled cuts for rich flavor. Can substitute with chicken breast for a lighter version.
- 4 cups beef broth Homemade is best, but store-bought works fine. Use low-sodium for a healthier option.
- 1 cup carrots Chopped into bite-sized pieces. Feel free to use parsnips for a unique twist.
- 1 cup celery Diced for added crunch and flavor.
- 1 cup potatoes Cubed; Russets or Yukon Golds work wonderfully. Sweet potatoes can be substituted for a different flavor profile.
- 1 can diced tomatoes Enhance depth and acidity.
- 1 cup frozen peas Add at the end of cooking for freshness; alternatively, swap for green beans.
- 1 bay leaf A crucial aromatic that elevates the dish's flavor.
- Salt and pepper Season to taste.
- 1 tablespoon olive oil Use any cooking oil you prefer.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the beef stew meat and sear until browned on all sides, about 5 minutes.
- Add the onions to the pot and sauté until they become translucent.
Cooking
- Pour in the beef broth, and scrape any browned bits off the bottom of the pot.
- Stir in the carrots, celery, potatoes, diced tomatoes, and bay leaf. Bring the soup to a gentle boil.
- Reduce heat and let it simmer, covered, for 1 hour.
- After 1 hour, stir in the frozen peas and continue simmering, uncovered, for another 15 minutes.
- Taste and season with salt and pepper as desired, then remove the bay leaf.
- Ladle into bowls and serve hot.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.