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Old Fashioned Beef Vegetable Soup
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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 8
Calories 290 kcal

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.

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
Keyword baked potatoes, Beef, cabbage, comfort food, family dinner, hearty soup, homemade, vintage recipe
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