Description
Warm up with this classic Old-Fashioned Vegetable Beef Soup that combines tender beef, fresh vegetables, and a savory broth for a comforting and nutritious meal perfect year-round.
Ingredients
Scale
Meat and Broth
- 2 pounds beef chuck, cubed
- 8 cups beef broth
- 1 tablespoon vegetarian Worcestershire sauce (natural)
Vegetables
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 russet potatoes, diced
- 1 can (14.5 oz) diced tomatoes (natural)
- 1 onion, chopped
- 3 garlic cloves, minced
Herbs and Seasonings
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Optional Additions
- Pinch of chili flakes or cayenne pepper (for spice)
- 1 cup chopped mushrooms
- 1 cup cooked barley or quinoa
- Thyme, rosemary, or oregano (herbal variations)
Instructions
- Brown the Beef: Heat a splash of oil in a large pot over medium-high heat. Add the beef cubes and cook until they are browned evenly, locking in flavor and adding depth to the soup.
- Sauté Aromatics: Remove the beef and set aside. In the same pot, add chopped onions, garlic, celery, and carrots. Cook for about 5 minutes until softened and fragrant, allowing natural sweetness to develop.
- Combine Ingredients: Return the beef to the pot. Pour in the beef broth and diced tomatoes. Add potatoes, vegetarian Worcestershire sauce (natural), bay leaves, salt, and pepper.
- Simmer Gently: Bring the soup to a gentle boil, then reduce heat to a low simmer. Cook uncovered for 1.5 to 2 hours to tenderize the beef and blend flavors.
- Final Touches: Remove bay leaves. Taste and adjust seasonings if needed. Stir in chopped fresh parsley just before serving for a bright finish.
Notes
- Use quality beef chuck for tender, flavorful results.
- Simmer the soup slowly to maximize flavor and tenderness.
- Add harder vegetables first and softer ones later to maintain texture.
- Enrich broth with a splash of grape juice for subtle sweetness if desired.
- Season gradually and taste frequently for best balance.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze portions in airtight containers or freezer bags for up to 3 months; thaw overnight before reheating.
- Reheat gently over medium-low heat, stirring occasionally. Add broth or water if the soup thickens too much.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: vegetable beef soup, comforting soup, slow simmer soup, hearty soup, healthy soup
