Old-Fashioned Vegetable Beef Soup

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Old-fashioned vegetable beef soup is a tasty meal that will warm you up on cold days. This easy recipe makes a big batch to feed your family or freeze for later. You’ll love the mix of tender beef chunks and colorful veggies in a rich broth.

The soup takes about 2 hours to cook, but most of that time is hands-off simmering. You just need to brown the meat, add ingredients in stages, and let it bubble away on the stove. The result is a hearty, filling soup packed with flavor. Serve it with some crusty bread for a cozy dinner that everyone will enjoy.

Exact Ingredients List

Here’s what you’ll need to make this hearty old-fashioned vegetable beef soup:

• 1 tablespoon olive oil
• 1 1⁄2 pounds beef stew meat, cut into cubes
• 1 large onion, chopped
• 2-3 celery ribs, diced
• 3 (14-ounce) cans beef broth
• 1 (14.5-ounce) can tomato sauce
• 1 tablespoon tomato paste
• 2 cups water

For the vegetables and seasonings:

• 2-3 large carrots, diced or sliced
• 2 large potatoes, cubed (or baby potatoes, halved)
• 1-2 teaspoons garlic powder
• Salt and pepper to taste
• 1 (15-ounce) can green beans, drained
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (8.5 ounce) can peas, drained

Don’t forget to grab some crusty bread to serve with your soup! This recipe makes about 10 servings, perfect for feeding a crowd or having leftovers for the week.

Instructions

Heat a large pot over medium heat. Add olive oil and brown the beef cubes on all sides. This takes about 5-7 minutes. Remove the beef to a plate.

Add diced onion and celery to the pot. Cook for 10 minutes, stirring often. The veggies should be soft and fragrant.

Return the beef to the pot. Pour in beef broth, tomato sauce, tomato paste, and water. Bring the mix to a boil. Then lower the heat and let it simmer for 1 hour.

Toss in the carrots and potatoes. Cook for another hour, stirring now and then. The beef should be getting tender.

Season with garlic powder, salt, and pepper. Add green beans, corn, and peas. Cook for 30-45 minutes more. The potatoes should be soft when poked with a fork.

Your soup is ready! Ladle it into bowls and serve with crusty bread. It’s perfect for a cozy meal on a chilly day.

Possible Substitutes List

You can swap out ingredients to make this soup your own. Try these easy substitutes:

• Beef: Use ground beef, turkey, or chicken instead of stew meat
• Vegetables: Add or swap in zucchini, bell peppers, or spinach
• Broth: Use chicken or vegetable broth if you don’t have beef broth
• Potatoes: Sweet potatoes or butternut squash work great too

Here’s a quick table of more options:

Ingredient	Substitutes
Olive oil	Vegetable oil, butter
Onion	Shallots, leeks
Celery	Fennel, bok choy
Carrots	Parsnips, turnips
Tomato sauce	Crushed tomatoes, diced tomatoes
Canned veggies	Fresh or frozen veggies

You can also add herbs like thyme or rosemary for extra flavor. Don’t be afraid to mix it up and make the recipe fit your taste buds!

How To Make It Diabetes-Friendly

You can make this soup more diabetes-friendly with a few easy swaps. Use lean beef to cut down on fat. Replace potatoes with cauliflower or turnips for fewer carbs.

Skip the corn and peas, which are higher in sugar. Add more low-carb veggies like zucchini or bell peppers instead. Use low-sodium beef broth to reduce salt.

Try these tips:

• Use 1/2 the amount of beef
• Double the celery and carrots
• Add 2 cups cauliflower florets
• Toss in 1 diced zucchini
• Include 1 chopped bell pepper

Cook everything as directed in the original recipe. The extra veggies will bulk up the soup without adding many carbs.

Serve your soup with a side salad instead of bread. This gives you more fiber without the extra carbs. You can also add a dollop of Greek yogurt on top for protein and creaminess.

Remember to check with your doctor about how this recipe fits into your meal plan. They can help you adjust portion sizes to match your needs.

Tips, Tricks & Storing

For extra flavor, try browning the beef in small batches. This helps create a nice crust on each piece.

You can swap out veggies based on what you have on hand. Frozen mixed vegetables work great too!

To save time, chop all your veggies the night before. Store them in the fridge until you’re ready to cook.

Make a big batch and freeze portions for quick meals later. The soup will keep in the freezer for up to 3 months.

When reheating, add a splash of broth if the soup seems too thick.

For a thicker soup, mash some of the potatoes against the side of the pot near the end of cooking.

Don’t have stew meat? You can use ground beef instead. Just brown it first and drain off any extra fat.

Leftover soup tastes even better the next day! Store it in the fridge for up to 4 days in an airtight container.

For a fun twist, serve the soup in bread bowls. Kids love this!