Old Fashioned Vegetable Beef Soup

Introduction

Hey there, friend! Today, we’re diving into a warm and hearty beef soup that feels just like a hug from the inside. Perfect for chilly evenings or when you need something to soothe your soul. I remember the first time I whipped this up; the kitchen smelled divine, and the kids couldn’t wait to dig in. It’s one of those recipes that brings the family together, no fancy ingredients required, just pure, wholesome goodness. So, roll up your sleeves and let’s make some magic happen in the kitchen!

Detailed Ingredients with measures

1 pound lean ground beef

2 tablespoons olive oil

1 large yellow onion, diced

3 cloves garlic, minced

4 large carrots, peeled and sliced

3 stalks celery, sliced

4 large potatoes, peeled and diced

1 (14.5 ounces) can diced tomatoes with juice

6 cups beef broth

2 cups water

1 cup frozen green beans

1 cup frozen corn

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf

Prep Time

It’s about 15 minutes of prep time, but you know how it goes—sometimes it takes a little longer when the kids are “helping” with the chopping (or just playing with the ingredients). But hey, we embrace the chaos!

Cook Time, Total Time, Yield

This deliciousness takes about 40 minutes to cook, so you’ll be enjoying a steaming bowl of soup in under an hour. Trust me, it’s worth the wait! You’ll get about 6-8 servings, depending on how hungry everyone is. Quick tip: leftovers taste even better the next day—if there are any leftovers, that is!

Now let’s get cooking! In a large stockpot, heat that golden olive oil over medium heat. When it’s nice and hot, toss in the ground beef. As it cooks and browns, break it up with a wooden spoon—feel free to channel your inner chef! Once browned, set the beef aside. In the same pot, drop in the onions, garlic, carrots, and celery. Cook it all up until the veggies soften—a delightful 5 minutes! Then bring back that beautiful beef to the pot and add diced potatoes, diced tomatoes with their juice, beef broth, and water. Stir it all together and add Worcestershire sauce, salt, pepper, thyme, oregano, and that bay leaf for extra flavor. Bring it to a boil, then let it simmer away for about 30 minutes. Ah, the smell! Just when you think it can’t get any better, toss in those frozen green beans and corn for the last 10 minutes. Before serving, don’t forget to fish out the bay leaf and adjust the seasoning to your liking. Serve it hot and enjoy every warming bite!

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Detailed Directions and Instructions

Step 1: Brown the Beef

In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of lean ground beef and cook until browned, breaking it up with a spoon as it cooks. Once the beef is browned, remove it from the pot and set it aside on a plate.

Step 2: Sauté the Vegetables

In the same pot, add the diced onions (from 1 large yellow onion), minced garlic (from 3 cloves), peeled and sliced carrots (4 large carrots), and sliced celery (3 stalks). Cook these vegetables until they begin to soften, which should take about 5 minutes. You might see some delicious little brown bits on the bottom of the pot—that’s flavor!

Step 3: Combine Ingredients

Return the cooked ground beef to the pot. Now it’s time to add in the diced potatoes (from 4 large potatoes), the can of diced tomatoes with juice (1 can, 14.5 ounces), 6 cups of beef broth, and 2 cups of water. Give everything a good stir to combine. It’s starting to look like a cozy meal already!

Step 4: Season the Soup

Add Worcestershire sauce (1 teaspoon), salt (1 teaspoon), black pepper (1/2 teaspoon), dried thyme (1/2 teaspoon), dried oregano (1/2 teaspoon), and 1 bay leaf. Stir well to ensure all the flavors mingle together.

Step 5: Simmer Everything

Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook for about 30 minutes, or until the vegetables are nice and tender. You know it’s almost ready when your kitchen smells incredible!

Step 6: Add Frozen Vegetables

Now, add in 1 cup of frozen green beans and 1 cup of frozen corn. Let them cook for an additional 10 minutes. This is where the colors start to pop, and it looks super inviting!

Step 7: Final Touches

Before serving, remember to remove the bay leaf—nobody wants to accidentally bite into that! Adjust the seasoning based on your taste buds. If you want more salt or pepper, feel free to jazz it up!

Notes

Storage Instructions

Leftover soup can last in the fridge for about 3-4 days; just make sure to place it in an airtight container!

Freezing Tips

If you want to freeze it, let the soup cool completely before transferring it to freezer-safe bags or containers; it can last up to 3 months in the freezer. Just thaw it overnight in the fridge before reheating.

Variations

Feel free to swap out any vegetables you don’t have on hand or that you’re not fond of. This soup is super flexible—even throw in some leftover veggies from the fridge!

Serving Suggestions

This hearty soup pairs beautifully with crusty bread or a simple side salad for a complete meal. Enjoy!
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Cook techniques

Cooking ground beef evenly

When you’re browning ground beef, don’t rush it! Use medium heat and break it up with a spoon early on so it cooks evenly without getting clumpy. I’ve definitely been guilty of turning the heat up too high and ending up with half-cooked giant chunks. It’s all about that slow and steady sizzle to get nice browned bits — adds so much flavor.

Sautéing aromatics without burning

Onions and garlic are the heart of so many dishes. Cook them on medium heat and keep an eye on them — just until they soften and turn translucent. Garlic’s a tricky little thing; it burns super quickly and then tastes bitter. If your kitchen gets smoky, that’s usually the garlic waving a little red flag.

Simmering for tender veggies

Simmering is where patience pays off. After everything goes in, bringing the soup up to a gentle boil and lowering to a soft simmer lets the flavors marry and veggies get tender without turning into mush. Although heads up, if you don’t watch the time and leave it too long, you might end up with carrots that’re basically baby food. Somehow, I still manage to sometimes forget the timer and walk away too long…

Adding frozen veggies last

Frozen green beans and corn go in near the end to keep them from getting too soggy. They just need enough time to heat through and keep a bit of crunch or snap. I’ve seen my green beans turn to mush when I dumped them in too early, so trust me, this little trick keeps your soup fresh and vibrant.

Seasoning for balance

Worcestershire sauce is a sneaky superstar here — it adds depth and a subtle tang that really rounds out the savory notes. Salt, pepper, thyme, oregano, and that bay leaf are your flavor crew; don’t forget to taste as you go. I remember one time I forgot the bay leaf and the soup was… kinda flat, honestly. It’s an easy thing to skip but worth the extra step.

FAQ

Can I substitute ground beef with other meats?

Absolutely! Ground turkey, chicken, or even pork work great. Just note the cooking time might be slightly different, especially if you go leaner or fattier. I once tried ground bison and loved the richer taste, but it cooked faster—so keep an eye on it.

Can I make this soup vegetarian?

Yeah, you can! Just swap the ground beef for plant-based crumbles or omit it completely, and replace beef broth with vegetable broth. The veggies and herbs still give it great flavor, but you might want to boost the seasoning a bit to keep it hearty enough.

How do I store leftovers?

Leftovers are magic, right? Store soup in airtight containers in the fridge for up to 3-4 days. It actually tastes better the next day after flavors meld. If freezing, leave out the potatoes (they can get grainy) and add fresh ones when reheating.

Can I use fresh veggies instead of frozen green beans and corn?

Totally! Just chop fresh green beans and corn kernels, then add them during the last 10 minutes of cooking like the frozen ones. Fresh might need a tad longer to cook depending on size and freshness.

What if my soup is too thick or thin?

No biggie. If it’s too thick, stir in a bit more broth or water until you reach the texture you want. Too thin? Let it simmer uncovered a bit longer so it reduces and thickens naturally. I’ve done that a million times after accidentally adding extra water!

Can I prepare this soup in advance?

Definitely. Soup like this actually loves time to soak in flavors. Make it a day ahead and gently reheat, adding frozen veggies last so they stay nice and fresh. Just remember to remove the bay leaf before serving—or forget and pretend it was a culinary experiment!

Conclusion

This hearty beef soup is not just a meal; it’s a warm hug in a bowl. Each spoonful will remind you of cozy evenings by the fire or family gatherings where laughter fills the air. It’s simple, yet so satisfying. The combination of tender vegetables, flavorful beef, and comforting broth creates a dish that feels like home. Plus, it’s a fantastic way to clean out your pantry or fridge! If you find yourself with a random assortment of veggies, toss them in—this soup is incredibly forgiving and adapts wonderfully to whatever you have on hand. We all have those days when dinner plans go awry or when we’re just too tired to whip up something elaborate. On those nights, having a pot of this soup simmering on the stove will save you. Trust me; you’ll want to make it again and again.

Beef and Vegetable Stir-Fry

For a quick meal, try a beef and vegetable stir-fry. Sauté leftover ground beef with any vegetables you have—broccoli, bell peppers, or snap peas work well. Serve it over rice or noodles for a delicious, colorful dish.

Shepherd’s Pie

Transform your beef into a comforting shepherd’s pie. Layer the cooked beef mixture with mashed potatoes on top and bake until golden. This dish is perfect for using up leftover beef soup.

Beefy Chili

If you want to spice things up, turn your beef soup into a chili. Add kidney beans, black beans, and chili powder for a warm, spicy dish. It’s perfect for game day or a chilly evening!

Potato and Beef Casserole

Combine diced potatoes with your seasoned ground beef, sprinkle some cheese on top, and bake until bubbly. It’s an excellent way to enjoy the flavors of the soup in a hearty casserole form.

Vegetable Beef Rice Bowl

For a lighter meal, serve your beef mixture over a bed of rice, quinoa, or even cauliflower rice. Top it with some fresh herbs for a touch of brightness.

Spaghetti Bolognese

Use your cooked ground beef to make a comforting spaghetti bolognese sauce. It’s delicious poured over pasta and garnished with parmesan cheese. A family favorite that never gets old!

Stuffed Bell Peppers

Mix the beef with some rice and seasonings, stuff it into halved bell peppers, and bake until the peppers are tender. These are not only tasty but also make for a beautiful meal presentation.

Now grab your apron, dive into your kitchen chaos, and enjoy the adventure of cooking! You got this!