Best 7 Old Fashioned Vegetable Soup Recipes

Indulge in a culinary journey with our hearty Old-Fashioned Vegetable Soup, a classic dish brimming with wholesome goodness. This comforting soup is packed with an array of fresh vegetables, each contributing its unique flavor and texture to create a symphony of taste. Savor the sweetness of carrots, the earthy notes of celery, the robust flavor of onions, and the delicate crunch of green beans. Enjoy the medley of colorful vegetables dancing in a rich, savory broth, enhanced with the aromatic essence of herbs and spices.

Accompanying this classic recipe are two delightful variations: a vegan version for those with dietary preferences and a slow-cooker adaptation for those seeking convenience. The vegan variation offers a plant-based alternative, using vegetable broth and omitting dairy, while retaining the same comforting flavors. The slow-cooker adaptation allows you to prepare this soup effortlessly, setting it in the morning and returning to a piping hot, ready-to-serve meal in the evening.

Whether you're a seasoned cook or just starting your culinary adventures, this Old-Fashioned Vegetable Soup is sure to become a staple in your recipe collection. Its simplicity, versatility, and heartwarming flavors make it a perfect choice for weeknight dinners, cozy gatherings, or a quick and nourishing lunch. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to savor the goodness of this timeless dish.

Let's cook with our recipes!

OLD-FASHIONED VEGETABLE SOUP

Old-Fashioned Vegetable Soup image

This is a deli-style vegetable soup. Very simple but very yummy!

Provided by Shelly A.

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

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 onion, diced
2 large carrots, diced
3 stalks celery, diced
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Steps:

In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g

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.

MOM'S OLD FASHIONED VEGETABLE SOUP

Mom's Old Fashioned Vegetable Soup image

As with alot of hand me down recipes, things are not always measured exactly.I know ox tails might sound like a strange meat to use, but it is the ONLY meat I will use in my soup...it give it the sweetest flavor that no other meat can!! The texture when it is cooked is that of a chuck roast, so it will not be foreign to your...

Provided by Mary Kay Nugent

Categories Vegetable Soup

Number Of Ingredients 13

Ingredients

2 lb ox tails
1 pkg onion soup mix
water to cover
1 (28oz) can(s) tomato sauce
1 (15oz) can(s) diced tomatoes
1 pkg frozen vegetable soup mix
i also add 1 extra potato (diced), a handful of frozen corn, frozen lima beans and frozen okra
1 palm full of dried parsley
1 large onion , diced
salt and pepper to taste
1 box chicken broth (do not add all at once, see directions)
2-3 bay leaves, dried
1/2-1 c pearl barley, uncooked

Steps:

1. In a large crock pot place the ox tails with the onion soup mix and add enough water just to cover the ox tails and cook on low overnight or until the meat is falling off the bones. I do this the night before I want to have the soup. When done, remove all of the bones and skim off some (not all) of the fat and retain all of the juice. Keep your meat and juice and some of the fat in the crock pot.
2. Add the remaining ingredients except the barley.Take the empty diced tomato can and fill about 3/4 of the way with chicken broth and add that to the pot. Turn crock pot on high until it starts cooking then turn it down on low and let it simmer stirring occasionally for about 4-6 hours until veggies are tender.I dare you not to taste it during this process, your house should be smelling pretty good by now.
3. About an hour before you want to serve it ad the barley and continue cooking until the barley is done. I use the chicken broth to thin it down if it gets to thick from the barley. ENJOY
4. NOTE: Add what ever veggies you choose this is just the way I do it. Also if you like thyme, I sometimes add that as well...play with it and adjust the flavors to your liking...it makes alot and it does freeze well. Hope you like it as much as my family has for many years!

GRANDMA DELEPLAINE OLD-FASHIONED VEGETABLE SOUP

Grandma Deleplaine Old-Fashioned Vegetable soup image

This was one of my Grandmothers recipes that she used often. We have over the years changed it to fit our way of cooking, but this is the real recipe she used in 1948 a year before I was born.

Provided by donna clark

Categories Vegetable Soup

Time 3h10m

Number Of Ingredients 14

Ingredients

2 lb cut up beef
2 qt cold water
2 tsp salt
1/2 c shredded cabbage
1/2 c diced carrots
1/2 c diced celery
2 Tbsp green peppers
1 small onion diced
2 sprigs parsley, chopped
1/2 c green peas
1/2 c diced potatoes
1/4 lb chopped spinash
1 c tomatoes diced
salt and pepper to taste

Steps:

1. Wash beef in cold water, and cut into small pieces about 1" cube. Place in large pot with 2 guarts water and biol on simmer for 3 hours or until meat is tender.
2. Add all remaining ingredients to the pot and cook until all vegetables are tender, about one hour.

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor. If you can't find fresh vegetables, frozen or canned vegetables will also work.
Don't be afraid to experiment with different vegetables. There are many different vegetables that can be used in vegetable soup, so feel free to mix and match until you find a combination that you like.
Season your soup to taste. Salt and pepper are a good starting point, but you can also add other seasonings such as garlic powder, onion powder, or dried herbs.
Let your soup simmer for at least 30 minutes. This will allow the flavors to develop and deepen.
Serve your soup hot with a side of bread or crackers.

Conclusion:

Vegetable soup is a delicious, healthy, and easy-to-make meal. It's a great way to use up leftover vegetables, and it's also a good way to get your daily dose of fruits and vegetables. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying soup for a cold winter day, vegetable soup is a great choice.