Old Fashioned Beef Vegetable Soup is a hearty, nostalgic dish rooted in traditional American home cooking. This soup combines the humble flavors of slow-simmered beef with a medley of fresh and canned vegetables, creating a rich and nourishing meal perfect for cooler days. Often found in family recipe boxes and cherished for its adaptability and wholesomeness, this dish represents a bygone era where home-cooked meals were a staple of everyday life. It’s ideal for family dinners or batch cooking, offering both comfort and nutrition. Serve with classic sides like crackers or breadsticks for a truly old-school touch.
Ingredients
- ¼ cup salad oil
- ½ cup onion (chopped)
- 3 stalks celery (chopped)
- 2 carrots (medium, sliced)
- ½ head cabbage (shredded)
- 1½ lb beef stew meat (cut into ½ inch pieces)
- 28 oz tomatoes (canned)
- 6 potatoes (medium, cubed)
- 6 cups water
- 16 oz green beans (canned)
- 8 oz baby lima beans (canned)
- ½ tsp pepper
- ½ tsp basil
Instructions
Step 1: Sauté Vegetables
- Heat salad oil in a large pot over medium heat.
- Add onion, celery, carrots, and cabbage.
- Sauté until vegetables are softened, about 5-7 minutes.
Step 2: Brown the Beef
- Add beef pieces to the pot and cook until lightly browned.
Step 3: Add Tomatoes and Potatoes
- Stir in canned tomatoes and cubed potatoes.
Step 4: Add Water and Simmer
- Pour in 6 cups of water.
- Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
Step 5: Add Beans and Seasoning
- Add green beans, baby lima beans, pepper, and basil.
- Stir to combine and continue simmering for another 20-30 minutes.
Step 6: Serve
- Serve hot with crackers, bread sticks, or sandwiches.
Tips
- Add garlic or bay leaves for extra depth of flavor.
- Use frozen vegetables if canned are unavailable.
- For a spicier version, add a pinch of red pepper flakes.
- Leftovers taste even better the next day and can be frozen for up to 3 months.
Transcription of the Original Recipe
Read or copy the transcription
Cook beef. Shred 1 potato
Cut rest into 1 in cubes
Heat to boil then simmer
30 min.
Serve with crackers
or Bread sticks -
sandwiches potato chips
corn, chips etc.
Old fashion Beef Vegetable
Soup.
¼ c salad oil 28 oz can tomatoes
1 small onion (½ c) 6 med potatoes
3 celery stalks 6 C water
2 med. carrots sliced 16 oz can green beans
½ small head cabbage shredded 8 oz can baby lima
1½ lb beef stew cut into ½ in pieces beans.
½ t pepper ½ t basil
overFrom Transcription to Instructions
We like that the original directions are short and to the point, but the instructions break that note into clear steps so you won't wonder what goes in first: sauté the onion, celery, carrots and cabbage, brown the beef, then add tomatoes and the potatoes before you bring it to a boil and simmer. One practical difference to notice is the original says “shred 1 potato, cut rest into 1 in cubes, ” while the instructions use cubed potatoes throughout. The instructions also tell you to add the canned beans and seasonings after the first simmer, so timing is easier to follow.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 18gFat: 14gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 520mgPotassium: 890mgFiber: 4gSugar: 7gVitamin A: 6400IUVitamin C: 28mgCalcium: 60mgIron: 2.1mg
