When the days grow chilly and your soul craves something warm and nourishing, there's nothing more comforting than a bowl of old-fashioned vegetable beef soup with potatoes and peas. This isn’t one of those thin, watery versions—this is the kind of stick-to-your-ribs soup your grandma made, brimming with tender beef, sweet peas, soft potatoes, and a medley of vegetables all simmered together in a rich, tomato-infused broth. It’s one of those ultimate comfort food dishes that tastes even better the next day, and it’s easy enough to become part of your weekly rotation. Whether you're after a nostalgic throwback or exploring new beef veggie soup recipes, this one deserves a spot in your kitchen.
Old-Fashioned Vegetable Beef Soup with Potatoes and Peas
Prep Time 20 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine American
Servings 6 generous bowls
Large Dutch oven or soup pot Essential for even cooking and long simmering. A 6-quart pot is ideal.
Wooden Spoon or Spatula For sautéing vegetables and stirring the soup.
Sharp knife and cutting board To prep all your ingredients efficiently.
Measuring spoons and cups To ensure accurate seasoning.
Ladle For serving.
Meat & Broth
- 1 ½ pounds beef stew meat chuck or round, cut into bite-sized cubes
- 8 cups beef broth low-sodium preferred
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Vegetables
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 3 medium carrots peeled and chopped
- 3 celery stalks diced
- 3 medium russet potatoes peeled and chopped
- 1 ½ cups frozen peas
- 1 cup green beans fresh or frozen, trimmed and cut into 1-inch pieces
- 1 cup corn kernels frozen or canned
- 1 15-ounce can diced tomatoes with juice
- 2 tablespoons tomato paste
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper to taste
Optional: pinch of red pepper flakes for heat
Sear the Beef
In your large soup pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef stew meat with salt and pepper. Working in batches if needed, sear the beef on all sides until browned (about 5–6 minutes). Remove and set aside.
Build the Flavor Base
In the same pot, reduce the heat to medium and add a touch more oil if needed. Sauté the onions, carrots, and celery for 6–7 minutes until they soften. Add the garlic and tomato paste, cooking for 1 more minute until fragrant.
Deglaze and Simmer
Pour in the beef broth, scraping the bottom of the pot to lift all that caramelized flavor. Add the diced tomatoes, Worcestershire sauce, bay leaf, thyme, basil, and the browned beef. Bring everything to a gentle boil.
Long, Slow Simmer
Reduce heat to low and cover partially with a lid. Let the soup simmer for 1 hour, checking occasionally. This slow simmer is what gives you that tender beef texture and deep flavor that defines the best beef soup recipes.
Add Potatoes and Green Beans
Add the potatoes and green beans to the pot and continue simmering for another 30 minutes until the potatoes are fork-tender.
Stir in Final Veggies
Add in the peas and corn during the last 5–10 minutes of cooking, just long enough to heat them through without overcooking.
Season and Serve
Remove the bay leaf, taste the broth, and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if desired. Ladle into bowls and serve hot.
Pairings
This vegetable beef soup is wonderfully filling on its own, but here are some delicious pairings to round out the meal:
- Buttered crusty bread: Sourdough, baguette, or even a warm biscuit soaks up the broth beautifully.
- Side salad: A crisp green salad with vinaigrette adds freshness and contrast.
- Grilled cheese sandwich: Especially good if you're after that comforting, nostalgic meal.
- Glass of red wine or apple cider: A medium-bodied red like Merlot pairs wonderfully, or go with hot apple cider for a non-alcoholic option.
FAQs
1. Can I use ground beef instead of stew meat?
Absolutely! If you're looking for soup recipes with ground beef or vegetable soup with ground beef, just brown 1 ½ pounds of ground beef at the beginning, drain the excess fat, and proceed with the recipe. It’s a delicious shortcut for a quicker ground beef vegetable soup.
2. What are the best vegetables to use?
The classic combo includes carrots, potatoes, peas, green beans, and corn. However, you can throw in zucchini, cabbage, or even spinach. It’s a great fridge-cleanout recipe and fits well within veg beef soup recipes categories.
3. Can I make this in a slow cooker?
Yes, this is one of those perfect crockpot beef vegetable soup dishes. Brown the meat and sauté the onions and garlic before adding everything to the crockpot. Cook on low for 7–8 hours or high for 4–5. Add the peas and corn during the last 30 minutes of cooking.
4. Can I freeze leftovers?
Yes! This homemade vegetable beef soup freezes incredibly well. Let it cool completely, store in airtight containers or freezer bags, and freeze for up to 3 months. Just reheat gently on the stove for best texture.
5. What type of beef should I use?
For the best flavor and texture, go with beef stew meat—either pre-cut or cut from a chuck roast. It becomes meltingly tender with slow simmering, which is ideal for beef vegetable soup crock pot versions too.
