Old Fashioned Vegetable Beef Soup

Make this hearty vegetable beef soup on the stovetop or in a crockpot for a cozy, comforting meal. Stew meat or ground beef, a medley of vegetables, and hearty potatoes are simmered in a rich tomato-beef broth under tender. This easy recipe is a go-to favorite for chilly days.

Course Dinner, Lunch

Cuisine American

Recipe Type Beef, Crockpot, Dutch Oven, Fall, Healthy Choices, Kid-Friendly, Meal Prep, Potatoes, Rainy Day, Served Hot, Soups

Skill Level Easy

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Servings

Calories 328kcal

Author Angela G.

Equipment

Ingredients

2 lb stew meat or 2lb pot roast, cubed
1 small onion diced
2 tablespoon butter
2 cup mixed vegetables (corn, carrots, green beans and peas)
3 large potatoes diced
3 ½ cups beef broth
1 beef bullion cube
14 oz can petite diced tomatoes not drained
1 tablespoon Worcestershire sauce
2 bay leaves
salt and pepper to taste

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Instructions

Sear beef. Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat.
Sauté aromatics. Add diced onion and saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.
If finishing in a slow cooker*, transfer onions and beef to your crockpot set on low once fully seared.
Add veggies and create broth. Add mixed vegetables, cubed potatoes, diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.
Simmer. Bring to a boil then reduce to simmer. Cover and simmer for at least 2 hours or until potatoes are soft all the way through and meat is desired tenderness.
If using a crockpot, cook for 2 hours on high (or 4 hours on low). Check potatoes to be sure they are fully cooked through, then serve.
Season and serve. Add salt and pepper to taste before serving. Remove bay leaves before serving.

Video

Notes

Pre-heat your crockpot to reduce cook time.
For more tender beef and vegetables, simmer soup for up to 4 hours or start with a tender cut of beef like a steak.
I leave the skin on my potatoes like my grandma did for extra vitamins and flavor but you can peel them if you prefer.
For extra flavor, de-glaze your pan after cooking the stew meat. To do this, remove the chunks of meat from the pan then add ½ cup beef broth to the empty skillet. Bring to a boil and scrape the bits of leftover gristle from the sides and bottom of the skillet until they blend in with the broth. Add the liquid and beef to your soup.

Nutrition