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A steaming bowl of old-fashioned vegetable beef soup with beef, vegetables, and fresh parsley, served with crusty bread on a rustic wooden table

Best Old-Fashioned Vegetable Beef Soup Recipe – Easy & Hearty

Camellia
This hearty old-fashioned vegetable beef soup is packed with tender beef, fresh vegetables, and a rich, savory broth. Perfect for meal prep, it tastes even better the next day!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course dinner, Soup
Cuisine American
Servings 7 Servings

Ingredients
  

For the Soup Base:

  • 1.5 lbs beef chuck cut into cubes
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 6 cups beef stock
  • 1 14.5 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and black pepper to taste

✔ For the Vegetables:

  • 3 large carrots peeled and sliced
  • 3 celery stalks chopped
  • 2 medium potatoes peeled and cubed
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup frozen peas

✔ Optional Flavor Boosters:

  • 1 tbsp Worcestershire sauce
  • Fresh parsley chopped

Instructions
 

  • Brown the Beef – Heat olive oil in a Dutch oven. Season beef with salt and pepper and sear on all sides. Remove and set aside.
  • Sauté the Aromatics – Add onions and garlic, cooking until soft and fragrant.
  • Build the Broth – Deglaze with red wine (optional), then add tomatoes, tomato paste, beef stock, bay leaves, and thyme.
  • Simmer to Perfection – Return beef to the pot, cover, and simmer on low for 1.5 to 2 hours.
  • Add the Vegetables – Stir in carrots, celery, potatoes, and green beans. Simmer for 20-25 minutes.
  • Final Touches – Add frozen peas, adjust seasoning, and garnish with fresh parsley.

Notes

Meal Prep: Soup stores well for 3-4 days in the fridge.
Freezing: Freeze in airtight containers for up to 3 months.
Reheating Tip: Add a splash of broth if the soup thickens too much when reheating.
Recipe Nutrition 
 Calories: ~350 per serving
 Protein: 28g
 Carbs: 25g
 Fat: 12g
 
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