Growing up, my family had a go-to recipe that seemed to brew magic on chilly afternoons: Old-Fashioned Vegetable Beef Soup with Potatoes and Peas. I can still remember the comforting aroma that danced through our home as my mother stirred a pot on the stovetop—every spoonful filled with rich flavor, love, and nostalgia. It was those moments, nestled together in our cozy kitchen, that rooted my love for cooking and feeding loved ones.
What makes this soup so special? It’s not just the quality cuts of beef or the vibrant, fresh vegetables. It’s the way it pulls at your heartstrings, reminding you of family gatherings, warm conversations, and laughter echoing off the walls. This isn’t just another soup recipe; it’s a warm hug in a bowl that you can customize to your heart’s content.
In this recipe, you’ll discover my tricks for creating a robust flavor profile that rivals any store-bought counterpart—without breaking the bank! Whether you’re part of a large family or cooking for one, this soup will teach you to embrace your inner chef while creating space for warm meal memories. So, let’s get started!
What Are Old-Fashioned Vegetable Beef Soup with Potatoes and Peas?
Old-Fashioned Vegetable Beef Soup with Potatoes and Peas has roots that stretch back generations, embodying the soul of home cooking. It’s a timeless dish that’s been passed down, each family adding its own twist, and yet it remains a cornerstone of comfort food. With tender chunks of beef, colorful veggies, and hearty legumes, each bowl offers a chorus of rich flavors and comforting textures.
As the beef simmers alongside the vibrant vegetables, you’ll experience an explosion of savory goodness. The tenderness of the slow-cooked beef paired with the soft, earthy potatoes and the pops of sweetness from the peas create a medley that is simply irresistible.
This soup is perfect for family dinners, cozy dates by the fire, or meal prepping for the week ahead. Whip it up when you feel a chill in the air or when you need a little pick-me-up after a long day. It’s not just food; it’s nourishment for the soul.
Why You’ll Love This Recipe
Let’s dive into why this Old-Fashioned Vegetable Beef Soup with Potatoes and Peas is a must-try:
- Flavor Explosion: Unlike store-bought soups that often lack depth, this recipe allows you to build layers of flavor. The secret? Searing the beef first and using quality beef broth as a base.
- Cost-Effective: Cooking at home saves you a significant amount of money, especially when you can whip up a big batch that serves a crowd! This soup is perfect for stretching your budget, filled with wholesome ingredients that don’t require a grocery store splurge.
- Customizable: One of the best things about this soup is its versatility. Whether you prefer more greens or want to swap out certain vegetables for whatever’s in season, the flavor will still shine through.
- Easy to Make: If you’re worried about your culinary skills, worry not! This soup requires minimal techniques, perfect for beginners, and can be prepped and simmered in under two hours.
- Nostalgic Comfort Food: There’s something irresistibly comforting about eating a warm bowl of homemade soup. It’s the kind of meal that wraps you in warmth and love, reminding you of home, family, and nostalgia.
Ingredients
To create this delicious Old-Fashioned Vegetable Beef Soup with Potatoes and Peas, here’s what you’ll need:
Ingredients List:
- 1 ½ pounds beef stew meat (chuck or round, cut into bite-sized cubes)
- 8 cups beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 3 medium carrots (peeled and chopped)
- 3 celery stalks (diced)
- 3 medium russet potatoes (peeled and chopped)
- 1 ½ cups frozen peas
- 1 cup green beans (fresh or frozen, trimmed and cut into 1-inch pieces)
- 1 cup corn kernels (frozen or canned)
- 1 15-ounce can diced tomatoes with juice
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper to taste
Ingredient Quality Notes:
- Stick with grass-fed beef for superior flavor and texture. Brands like ButcherBox or your local butcher can provide quality cuts.
- Opt for low-sodium broth to control the salt level in your cooking.
- Fresh vegetables are best here, but frozen will work perfectly in a pinch—just be sure to thaw them in advance.
Prep Notes:
- Allow your beef stew meat to come to room temperature before searing. It helps achieve that perfect brown crust.
Step-by-Step Instructions
Making this Old-Fashioned Vegetable Beef Soup with Potatoes and Peas is easier than you might think! Follow these steps for success:
1. Sear the Beef (10-15 minutes)
- In a large pot, heat the olive oil over medium-high heat until shimmering.
- Season the beef cubes with salt and pepper. Add them to the pot in batches, ensuring they’re not crowded. Sear on all sides until browned (about 3-4 minutes). Remove beef and set aside.
2. Build the Flavor Base (5-7 minutes)
- Add the onion and cook until translucent (about 5 minutes).
- Stir in garlic, cooking for an additional minute until fragrant.
3. Deglaze and Simmer (5 minutes)
- Pour in a splash of the beef broth, scraping up any browned bits on the bottom of the pot. Add the Worcestershire sauce and bay leaf.
4. Long, Slow Simmer (1 hour)
- Return the browned beef to the pot and add the remaining beef broth.
- Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 45-60 minutes, stirring occasionally.
5. Add Potatoes and Green Beans (15 minutes)
- Mix in your potatoes, green beans, and diced tomatoes (with juice). Simmer for an additional 15 minutes until potatoes are tender.
6. Stir in Final Veggies (5 minutes)
- Gently fold in the carrots, celery, peas, and corn. Let cook for another 5 minutes.
7. Season and Serve
- Season with dried thyme, basil, salt, and pepper to taste. Remove the bay leaf and serve hot!
Chef’s Tip: If you like a thicker soup, consider mashing a few potato chunks against the side of the pot to help thicken the broth.
Expert Tips & Tricks
- Storage: This soup keeps well in the fridge for up to 4 days. Reheat to serve.
- Make-Ahead: Feel free to prep the vegetables and meat in advance; this soup can also be frozen for up to 3 months. Just let it cool before transferring to airtight containers.
- Common Mistakes: Avoid cooking over high heat without stirring—this can lead to burning. Keep it at a gentle simmer for the best results!
- Enhancing Flavor: For a deeper flavor, consider adding a splash of red wine when deglazing the pot.
- Ingredient Swaps: If you have leftover roasted vegetables, toss them in towards the end of cooking for an effortless flavor boost.
Serving Suggestions
Pair your Old-Fashioned Vegetable Beef Soup with crusty bread or hearty rolls for dunking, so you can soak up every delicious drop. A simple side salad dressed with a light vinaigrette would also make for a delightful accompaniment! If you’re feeling festive, serve in oversized soup bowls topped with fresh parsley or a sprinkle of grated Parmesan for an extra touch.
Variations & Substitutions
If you’re looking to mix things up, here are a few variations you might enjoy:
- Spicy Kick: Add diced jalapeños or sprinkle red pepper flakes for a touch of heat.
- Herbaceous: Fresh herbs like parsley, thyme, or rosemary can brighten the flavor. Stir them in right before serving.
- Low-Carb: Substitute potatoes with cauliflower for a delicious low-carb alternative.
Nutrition & Storage Info
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: About 8 servings
- Estimated Calories: ~240 calories per serving
- Storage:
- Room Temp: 2 hours max
- Fridge: Up to 4 days
- Freezer: Up to 3 months
FAQ Section
- Can I use chicken instead of beef? Absolutely! Just swap the beef for chicken and adjust the cooking time as necessary.
- What kind of vegetables can I add? Feel free to experiment with seasonal vegetables—zucchini, bell peppers, or spinach can be excellent additions!
- Can this recipe be made in a slow cooker? Yes! Sear the meat and vegetables first, then combine everything in your slow cooker with broth and cook on low for 6-8 hours.
- Is this soup gluten-free? Yes, provided your broth and Worcestershire sauce are gluten-free.
- Can I double the recipe? Definitely! Just ensure you use a large enough pot and adjust cooking time accordingly.
- What if I don’t have beef broth? If you’re low on beef broth, feel free to use vegetable or chicken broth instead.
- Can I add pasta to the soup? You can, but add it near the end of cooking so it doesn’t become mushy.
- How can I thicken my soup? Mash some potatoes or use a bit of cornstarch mixed with water for a quick thickener.
- Are there vegetarian options for this soup? Of course! Replace the beef with hearty vegetables and use vegetable broth as a base for a fulfilling veggie soup.
- Can I add beans for extra protein? Yes! A can of your favorite beans, rinsed and drained, can amp up the nutrition while adding bulk.
Conclusion
So there you have it—my beloved Old-Fashioned Vegetable Beef Soup with Potatoes and Peas! This recipe encapsulates a warm embrace of nostalgic flavors, making it a treasured meal in any home. Whether it’s a chilly evening or simply a day in need of comfort, I invite you to try this recipe and create your own flavorful memories.
I’d love to hear your thoughts and any variations you’ve tried! Let’s keep the conversation going in the comments below, and don’t forget to check out related recipes on the blog to keep your kitchen adventure alive!
Old-Fashioned Vegetable Beef Soup with Potatoes and Peas
Ingredients
Beef and Broth
- 1.5 pounds beef stew meat (chuck or round, cut into bite-sized cubes) Stick with grass-fed beef for superior flavor.
- 8 cups beef broth (low-sodium preferred) Opt for low-sodium broth for better salt control.
- 1 tablespoon Worcestershire sauce
- 1 leaf bay leaf
Vegetables
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 3 medium carrots (peeled and chopped)
- 3 stalks celery (diced)
- 3 medium russet potatoes (peeled and chopped) Substitute with cauliflower for a low-carb version.
- 1.5 cups frozen peas
- 1 cup green beans (fresh or frozen, trimmed and cut into 1-inch pieces)
- 1 cup corn kernels (frozen or canned)
- 1 15-ounce can diced tomatoes with juice
- 2 tablespoons tomato paste
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt and black pepper
Cooking Essentials
- 2 tablespoons olive oil
Instructions
Preparation
- In a large pot, heat the olive oil over medium-high heat until shimmering.
- Season the beef cubes with salt and pepper. Add them to the pot in batches, ensuring they’re not crowded. Sear on all sides until browned (about 3-4 minutes). Remove beef and set aside.
Building the Base
- Add the onion and cook until translucent (about 5 minutes).
- Stir in garlic, cooking for an additional minute until fragrant.
Deglazing and Simmering
- Pour in a splash of the beef broth, scraping up any browned bits on the bottom of the pot. Add the Worcestershire sauce and bay leaf.
Simmering the Soup
- Return the browned beef to the pot and add the remaining beef broth.
- Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 45-60 minutes, stirring occasionally.
Adding Vegetables
- Mix in your potatoes, green beans, and diced tomatoes (with juice). Simmer for an additional 15 minutes until potatoes are tender.
Finishing Touches
- Gently fold in the carrots, celery, peas, and corn. Let cook for another 5 minutes.
- Season with dried thyme, basil, salt, and pepper to taste. Remove the bay leaf and serve hot!