Why I’ll Love This Recipe

I love this recipe because it combines the rich flavors of slow-cooked beef with the freshness of vegetables, creating a satisfying and nourishing meal. The simplicity of the ingredients allows the natural flavors to shine, and the slow simmering process ensures that every spoonful is infused with love and tradition.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs beef chuck roast, trimmed and cut into chunks
2 medium carrots, sliced
2 medium potatoes, diced
1 medium onion, chopped
2 celery stalks, chopped
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil

Directions

In a large pot, heat olive oil over medium heat. Add the beef chunks and brown on all sides, about 5 minutes.
Add the chopped onions, carrots, celery, and potatoes to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
Pour in the beef broth and diced tomatoes with their juice. Stir to combine.
Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf before serving.
Serve hot, accompanied by crusty bread if desired.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Add other vegetables like green beans, peas, or corn for added texture and flavor.
Use sweet potatoes instead of regular potatoes for a different taste profile.
Incorporate herbs like rosemary or parsley for additional aroma.
For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months.
Reheat on the stovetop over medium heat until warmed through, or microwave individual portions until hot.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts like beef stew meat or sirloin. However, chuck roast is recommended for its tenderness and flavor when slow-cooked.

Can I make this soup in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Is it necessary to brown the beef first?

Browning the beef adds depth of flavor to the soup, but if you’re short on time, you can skip this step.

Can I make this soup vegetarian?

Yes, omit the beef and use vegetable broth. Add more vegetables or beans to make it hearty.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.

Conclusion

My Mom’s Old-Fashioned Vegetable Beef Soup is a timeless recipe that brings comfort and warmth to any table. Its rich flavors and hearty ingredients make it a favorite for both weeknight dinners and special occasions. Whether you’re reminiscing about family meals or creating new memories, this soup is sure to satisfy.