Best 4 Old Fashioned Vegetable Beef Soup Recipes

In the realm of hearty and comforting dishes, Old-Fashioned Vegetable Beef Soup stands tall as a classic culinary delight. This timeless soup is a symphony of flavors, featuring a rich and flavorful broth brimming with tender chunks of beef, a medley of fresh vegetables, and an array of aromatic herbs and spices. Its wholesome ingredients and simple preparation make it a favorite among home cooks and soup enthusiasts alike.

This article presents a collection of delectable Old-Fashioned Vegetable Beef Soup recipes, each with its unique twist on this beloved classic. From the traditional version, simmered to perfection with a combination of root vegetables, to modern variations that incorporate unique ingredients like barley or wild rice, there's a recipe to satisfy every palate. Whether you prefer a hearty soup packed with vegetables or a lighter version with a clear broth, this article has it all. So, gather your ingredients, prepare your cooking pot, and embark on a culinary journey to savor the warmth and goodness of Old-Fashioned Vegetable Beef Soup.

Here are our top 4 tried and tested recipes!

OLD-FASHIONED VEGETABLE BEEF SOUP

Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

JACK'S OLD-FASHIONED BEEF AND VEGETABLE SOUP

Jack's Old-Fashioned Beef and Vegetable Soup image

Each generation added to this recipe, from my mother, my father's mother Emmazettat Bolan born in 1860 in Pine Creek, Ohio, Elizabeth Ann Pemberton Bolan, and from her mother Margaret McCrary born in 1786 in Carolina. It's a very hearty soup my family begs for. I am now 76 and have yet to find one as rich. Serve in large soup plates with hot French bread.

Provided by J.Harbold

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 4h40m

Yield 10

Number Of Ingredients 21

Ingredients

2 tablespoons butter
1 onion, coarsely chopped
4 stalks celery, chopped
⅓ pound lean round steak, cut into 1/2-inch cubes
1 quart beef stock
1 quart water
1 bay leaf
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
2 pounds beef soup bones
1 large potato, peeled and cut into large chunks
1 large carrot, peeled and cut into large chunks
1 small green bell pepper, chopped
¼ cup dry black beans
¼ cup dried split peas
¼ cup white rice
¼ cup elbow macaroni
1 cup crushed tomatoes in puree
¼ cup chopped cabbage
1 cup red wine
salt and ground black pepper to taste

Steps:

Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 23.7 g, Cholesterol 14.1 mg, Fat 4.1 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 83.8 mg, Sugar 4.1 g

OLD FASHIONED VEGETABLE BEEF SOUP

OLD FASHIONED VEGETABLE BEEF SOUP image

Categories Soup/Stew Beef Vegetable Kid-Friendly Healthy Simmer

Yield 6 people

Number Of Ingredients 14

Ingredients

2-3 lbs. beef shank or meaty soup bones
1 Tbsp. salt
1/4 tsp. leaf thyme or marjoram
6 peppercorns or 1/4 tsp. pepper
1 bay leaf
2 whole allspice
2 cubes or tsp. beef bouillon
6 c. water
2 med. potatoes, peeled and cubed
2 stalks celery, sliced
2 med. carrots, sliced
1 sm. onion, chopped
2 c. (1 lb. can) undrained tomatoes
1 1/2 c. (12 oz. can) drained whole corn (or any combination of vegetables)

Steps:

Combine beef, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water. Simmer, covered 2 1/2 to 3 hours or until meat is tender. Remove beef shank, peppercorns and bay leaf; cut meat from bones and return to soup. Add remaining ingredients. Cover and continue simmering about 30 minutes or until vegetables are tender.

ELAINE'S OLD FASHIONED VEGETABLE BEEF SOUP

Elaine's Old Fashioned Vegetable Beef Soup image

This is a very versatile soup. Make it with the vegetables and grains that you already have. You can substitute whatever you like. Rutabagas and mild peppers are good. It is a very good way to get your family to eat vegetables. You can even add a handful of dried lentils - they will never know. Teenage boys with hollow legs...

Provided by Elaine Douglas

Categories Vegetable Soup

Time 55m

Number Of Ingredients 18

Ingredients

1 lb ground beef (or ground turkey)
1 c chopped onion
1 tsp chopped garlic, or to taste
1 c raw potato diced (or ¼ c. barley, softened in 1 c. water for 8 hours) (or ¼ c. rice, millet, rye or faroe)
1 c sliced carrot
1 c sliced celery
1/2 lb green beans cut diagonally or 2 c. frozen cut beans
1 28 oz can diced tomatoes or 2 lbs. fresh or frozen tomatoes, diced
1 c canned drained beans kidney, black, or black eyed peas - optional
9 c beef bouillon or stock or a combination of stock and water.
2 tsp salt
1/4 tsp thyme, dried
1/4 tsp basil, dried
1 bay leaf
1/4 tsp ground pepper
5 dash(es) red pepper sauce (optional)
1 7 oz can whole kernel corn, undrained (or ½ cup of frozen corn)
1 c frozen peas

Steps:

1. Brown beef and onion in large saucepan until meat is slightly browned. Drain off excess fat (if you use very lean beef there will be no excess fat).
2. Add remaining ingredients except corn and peas. Simmer 30 minutes or until raw vegetables are tender.
3. Add corn and peas, continue heating for 5 minutes. If you use frozen vegetables add another cup of water.
4. Remove and discard bay leaves. Taste for seasoning. Add a bit more salt if necessary.

Tips:

Use fresh vegetables. Fresh vegetables will give your soup the best flavor. If you can, buy them from a local farmer's market or grow your own.
Don't overcook the vegetables. Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender.
Use a variety of vegetables. This will give your soup a more complex flavor. Some good choices include carrots, celery, onions, potatoes, and green beans.
Use a good quality beef broth. The beef broth is the base of your soup, so it's important to use a good one. Look for a broth that is made with real beef bones and vegetables.
Season your soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
Serve your soup hot. Vegetable beef soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Old-fashioned vegetable beef soup is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and hearty soup that your whole family will love.

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