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Old Fashioned Vegetable Beef Soup

A comforting and hearty soup that combines tender beef, colorful vegetables, and rich broth, perfect for warming you up on a chilly day.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb stew meat (or pot roast, cubed)
  • 1 small onion (diced)
  • 2 tbsp butter
  • 2 cups mixed vegetables (corn, carrots, green beans, and peas) You can use frozen or fresh vegetables.
  • 3 large potatoes (diced)
  • 3.5 cups beef broth Can substitute with chicken or vegetable broth.
  • 1 cube beef bouillon
  • 14 oz can petite diced tomatoes (not drained)
  • 1 tbsp Worcestershire sauce
  • 2 leaves bay leaves Remove before serving.
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat the butter in a Dutch oven or large pot over high heat. Once melted and bubbling, add the stew meat and sear until browned.
  2. Add the diced onion to the pot while searing the beef, stirring frequently for about 3 minutes until soft.
  3. Transfer onions and seared beef to a slow cooker if using one. Set on low.
  4. Add the mixed vegetables, cubed potatoes, diced tomatoes, beef broth, beef bouillon cube, Worcestershire sauce, and bay leaves. Stir to combine.
  5. Bring to a boil, then reduce heat to a simmer. Cover and let simmer for at least 2 hours.
  6. Check potatoes to ensure they are fully cooked.
  7. Before serving, add salt and pepper to taste and remove the bay leaves.
Serving
  1. Ladle the soup into individual bowls. Optionally, add a squeeze of lemon or fresh herbs for extra flavor.

Notes

Store leftover soup in an airtight container in the refrigerator for about 3-4 days. It can also be frozen for up to 3 months.