Old-Fashioned Vegetable Beef Soup
This old-fashioned vegetable beef soup is something I love making right at the beginning of the week. It’s hearty, healthy, and one of those meals that just gets better as the days go on. My husband and I use it for lunches all week long, and most of the time it lasts us about four solid days — sometimes even into Friday.
This soup is loaded with vegetables, full of fiber, and satisfying enough to be a meal all on its own. It’s also a recipe that’s been a staple in my home for as long as I can remember. This version is my modern take on how my family has always made vegetable beef soup. The method hasn’t changed much over the years — the biggest difference is the seasonings — but the comfort and flavor are exactly the same as I grew up with.
It’s simple, nourishing, and the kind of soup you’ll want to keep in your rotation all year long.
And if you are a soup lover like me, I have plenty more for you to check out while you are here! Just click here!
Want something a bit thicker and with less veggies? Try my Hearty Beef Stew!
Want something just as delicious, but a lot quicker? Try my Cabbage Soup with Ground Beef!
Table of contents
Why You’ll Love This Recipe
- Makes 8–10 generous servings, perfect for weekly meal prep
- Loaded with vegetables and fiber
- Uses affordable, easy-to-find ingredients
- Tastes even better after a day or two
- Freezer-friendly for future meals
- A true classic with deep, savory flavor
Ingredients
- 2 pounds beef stew meat-You can also use a 2–3 pound chuck roast cut into bite-size pieces.
- Morton Nature’s Seasons seasoning blend (1 tablespoon)-Adds a balanced base of salt and seasoning without overthinking it.
- Slap Ya Mama Cajun seasoning (1 teaspoon for meat, ¼ teaspoon later)-Adds just a subtle warmth without making the soup spicy.
- Garlic powder & onion powder (1 teaspoon each, plus more later)-Layers flavor throughout the soup.
- Black pepper (½ teaspoon for meat, ¼ teaspoon later)-Keeps the seasoning balanced without overpowering the vegetables.
- Avocado oil (2 tablespoons)-Great for browning the beef without burning.
- Celery (2 ribs, sliced)-Adds savory depth and classic soup flavor.
- Carrots (2, thinly sliced)-Bring natural sweetness and color.
- Onion (1, diced-)Forms the aromatic base of the soup.
- Petite diced tomatoes (1 can)-Adds acidity and richness.
- Frozen vegetables (10 oz each green beans, corn, peas)-Convenient, affordable, and perfect for meal prep.
- Potatoes (1 pound, chopped)-Make the soup filling and hearty.
- Cabbage (2 heaping cups, chopped)-Cooks down soft and tender, adding bulk and nutrition.
- V8 vegetable juice (2 cups)-My secret — richer and more flavorful than tomato juice.
- Better Than Bouillon beef base (1 heaping tablespoon-)Deepens the beefy flavor without needing extra salt.
- Water (2 cups)-Helps balance and stretch the soup.
- Worcestershire sauce (1 tablespoon)-Adds umami and rounds everything out.
How to Make Old-Fashioned Vegetable Beef Soup
Start by seasoning the beef stew meat with Morton Nature’s Seasons, Slap Ya Mama, garlic powder, onion powder, and black pepper. Mix well so every piece is coated.
In a large pot or at least a 6-quart Dutch oven, heat the avocado oil over medium-high heat. Add the seasoned beef and cook for about 5–7 minutes, just until lightly browned. You’re not looking for a hard crust here — just enough browning to build flavor.
Once the beef is browned, add the sliced celery, carrots, and diced onion. Stir everything together and let the vegetables cook down for about 5 minutes, until they begin to soften.
Next, add the petite diced tomatoes, frozen green beans, frozen corn, frozen peas, chopped potatoes, and chopped cabbage. The pot will be very full at this point, but everything will fit.
Pour in the V8 vegetable juice, add the Better Than Bouillon beef base, water, and Worcestershire sauce. Sprinkle in about 1 teaspoon each of garlic powder and onion powder, ¼ teaspoon Slap Ya Mama, and ¼ teaspoon black pepper.
Stir everything well and bring the soup to a gentle boil. Once boiling, cover with a lid, reduce the heat to low, and let it simmer for 1½ to 2 hours, until the beef is falling-apart tender and the vegetables are soft.
When finished, taste and adjust salt or pepper if needed.
Serving Suggestions
This soup is hearty enough to stand on its own, but it’s especially good served with:
- Toasted baguette slices
- Saltine crackers
- Dinner rolls
- Or a classic grilled cheese sandwich
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Old-Fashioned Vegetable Beef Soup
Ingredients
- 2 lbs Beef Stew Meat
- 1 tbsp Morton Nature’s Seasons or any seasoning salt blend
- 1 tsp Slap Ya Mama Cajun Seasoning (plus 1/4 tsp for later) or any cajun seasoning
- 1 tsp Garlic Powder (Plus 1 tsp later)
- 1 tsp Onion Powder (Plus 1 tsp later)
- 1/2 tsp Black Pepper (Plus 1/4 tsp later) t
- 2 tbsp Avocado Oil or any cooking oil
- 2 Ribs of Celery, sliced
- 2 Carrots, sliced
- 1 Yellow Onion, Diced
- 14.5 oz Can of Diced Tomatoes
- 10 oz Frozen Green Beans
- 10 oz Frozen Corn
- 10 oz Frozen Peas
- 1 lb Potatoes, chopped any variety
- 2-3 Cups Chopped Cabbage
- 2 Cups V8 Vegetable Juice or tomato juice
- 1 Heaping Tbsp Better Than Bouillon Roasted Beef Base + 2 Cups Water OR YOU CAN USE 2 CUPS BEEF BROTH WITHOUT THE BOUILLON
- 1 Tbsp Worcestershire Sauce
Instructions
- Season the beef with the listed seasonings. Be sure to coat it well.
- Heat the oil in a large pot or Dutch oven over medium high heat. Brown the beef just until it has a nice brown color, about 5-6 minutes.
- Add the celery, carrots and onions and cook for about 5 minutes.
- Add in the remaining ingredients and seasonings and mix well.
- Bring it to a boil. Once it is boiling, place the lid on and reduce the heat to a low simmer.
- Cook for 1.5-2 hours, stirring occasionally, until the meat and veggies are tender.
- Salt and Pepper to taste if needed.
- Serve hot and enjoy!
Notes
Make-Ahead, Storage & Freezing
- Refrigerator: Store in an airtight container for up to 4–5 days
- Freezer: Freeze for up to 1 month
- Reheating: Reheat gently on the stovetop or in the microwave
FAQ
Can I use chuck roast instead of stew meat?
Yes. A 2–3 pound chuck roast cut into bite-size pieces works great.
Can I freeze this soup?
Yes, it freezes well for up to one month.
Will the cabbage be soft?
Yes. It cooks down very tender. If you prefer firmer vegetables, add them later.
Does this soup get thicker over time?
It does slightly, which is why it tastes even better after a day or two.
