Old Fashioned Vegetable Beef Soup

This old fashioned vegetable beef soup delivers everything I want in a bowl of cozy comfort food. The ground beef, potato, and vegetable combo bubbles away in a flavorful tomato-beef broth until it is perfectly hearty and satisfying. It reminds me of the warm and simple dinners my grandma used to serve on chilly evenings.

I remember the first time I made this recipe after a busy workday and realized just how comforting a homemade soup could be It has become a staple in my kitchen and my family always asks for a second helping

Ingredients

• Ground beef: Choose a regular ground beef for the best flavor since a little fat brings richness Leftover steak or roast beef also works very well
• Seasoned salt, garlic powder, onion powder: These staple seasonings build up the soup’s savory backbone Opt for fresh dried spices for the brightest taste
• Black pepper and salt: Always use freshly cracked black pepper and taste the soup before adding extra salt
• Beefy onion soup mix: Choose a good quality mix since this is the secret to that deep old school flavor
• Diced tomatoes: Look for canned tomatoes with a bright red color and simple ingredients for the freshest taste
• Tomato sauce: Pick a version with minimal sugar and salt if you want more control over seasoning
• Yellow onion: Use a firm onion for the best texture and subtle sweetness
• Carrots: Fresh medium sized carrots give the best balance of sweetness and tender bite
• Celery: Crisp bright green celery stalks add aroma and crunch
• Russet potatoes: Or try Yukon gold potatoes for creamy results Choose potatoes that feel heavy without soft spots
• Sweet corn: Both canned and frozen corn work well Here I always grab frozen
• Green beans: Use trimmed fresh or frozen green beans for a nice bite Canned can be used in a pinch if well rinsed
• Beef broth: A full flavored beef broth gives body and savoriness Avoid the low sodium version or taste and adjust the salt thoughtfully

Step-by-Step Instructions

Brown the Beef and Aromatics:

In a large soup pot over medium high heat cook the ground beef along with the diced onion carrots and celery Stir often breaking up the beef into crumbles Cook until the meat is browned and the veggies are beginning to soften This may take 8 to 10 minutes The beef will give off some fat which will help in cooking the vegetables Drain off any excess grease for a less greasy finish

Season the Base:

Sprinkle in the seasoned salt onion powder garlic powder salt and black pepper over your beef and vegetable mixture Stir well so every bite gets coated with the seasonings Let the mix cook together for another two minutes to bloom the spices in the fat

Simmer with Tomatoes and Broth:

Add in the diced tomatoes tomato sauce beef broth corn green beans and beefy onion soup mix Stir well to combine all the flavors Turn the heat to medium low and bring the soup to a gentle simmer Cook uncovered for 15 to 20 minutes This gives time for the veggies to soften a bit and for the flavors to meld

Add Potatoes and Finish Cooking:

Stir in your diced potatoes making sure they are fully submerged in the soup Simmer uncovered for ten to fifteen minutes more until the potatoes are fork tender The broth will thicken a bit as the potatoes cook Taste and adjust seasoning at this stage Serve the soup hot

Save Pin

I love how the beefy onion soup mix takes the broth from basic to incredible and always reminds me of family dinners in my grandma’s kitchen This soup is just a hug in a bowl and makes cold nights so much warmer

Storage Tips

This soup keeps very well covered in the fridge for up to four days The flavors continue to develop and deepen as it sits making leftovers especially tasty For longer storage freeze cooled soup in airtight containers for up to three months Always leave a little room at the top for expansion when freezing

Ingredient Substitutions

You can switch ground beef for leftover pot roast or diced steak without changing the method If you need a lighter soup try using half beef and half ground turkey Feel free to use whatever veggies you have on hand—peas lima beans or diced zucchini all work nicely If you want to skip the beefy onion soup mix substitute with an extra teaspoon each of beef bouillon and dried minced onion

Serving Suggestions

Serve this soup with cornbread crusty bread or even a grilled cheese sandwich for a classic comforting meal Saltine crackers are a traditional favorite for crumbling into each bowl Add a simple salad on the side if you like more greens at dinner

Save Pin

A Bit of History

Old fashioned vegetable beef soup is a classic for a reason It was often made by home cooks using leftover meat and whatever vegetables were on hand making it a deliciously practical way to feed a family It has roots in both the American South and Midwest where filling soups are a must during chilly months I love carrying on this tradition in my own kitchen

Commonly Asked Questions

→ Can I use leftover roast or steak instead of ground beef?

Yes, leftover beef tips or steak make a wonderful substitute. Just chop and add with the vegetables.

→ Which potatoes work best?

Russet potatoes hold up well, but Yukon golds or red potatoes are delicious alternatives for a creamier texture.

→ How can I make the broth thicker?

Stir in instant mashed potatoes or a cornstarch slurry to reach your preferred consistency without sacrificing flavor.

→ Is this soup freezer-friendly?

Absolutely! Let the soup cool completely, then store in airtight containers for up to three months. Reheat gently on the stove.

→ What sides go well with this dish?

Cornbread, saltine crackers, or a grilled cheese sandwich make perfect pairings for soaking up the savory broth.

[object Object]