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Old Fashioned Vegetable Beef Soup – A Classic Comfort in Every Bowl

Old Fashioned Vegetable Beef Soup

This hearty Old Fashioned Vegetable Beef Soup is a nostalgic bowl of comfort, filled with tender beef, garden vegetables, and slow-simmered love. Perfect for any season, this recipe offers variations like tomato-free, barley-packed, or quick ground beef versions, all designed to warm your heart and satisfy your hunger.
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Prep Time 20 minutes
Cook Time 1 hour
Slow Cooker Time (Optional) 8 hours
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef stew meat or ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 stalks celery sliced
  • 3 carrots peeled and diced
  • 2 potatoes diced
  • 1 cup green beans fresh or frozen
  • 1 cup corn kernels fresh or frozen
  • 1 cup peas fresh or frozen
  • 6 cups beef broth
  • 1 tsp salt to taste
  • 1 tsp black pepper
  • 1 tsp dried thyme
Optional
  • 1/2 cup barley rinsed, if using

Equipment

  • Large Pot
  • Wooden Spoon
  • Slow Cooker

Method
 

  1. Brown the beef in a large pot over medium heat until fully cooked. Drain excess fat if using ground beef.
  2. Add onions, garlic, and celery. Sauté until fragrant and translucent, about 5 minutes.
  3. Stir in carrots, potatoes, green beans, corn, peas, broth, salt, pepper, and thyme. Add barley now if using.
  4. Bring to a boil, then reduce heat and let simmer for 60 minutes until vegetables are tender and flavors are well blended.
  5. For Crock Pot: After browning the meat, transfer all ingredients to the slow cooker and cook on low for 6–8 hours.

Notes

Make a double batch and freeze half for a quick comforting meal on busy days. Tomato-free versions are perfect for those with sensitivity to acidity.