Old-Fashioned Vegetable Beef Soup Recipe - Food.com (2024)


Community Pick

Submitted by Marla Swoffer

"Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more."


Old-Fashioned Vegetable Beef Soup Recipe - Food.com (2) Old-Fashioned Vegetable Beef Soup Recipe - Food.com (3)

photo by limeandspoontt Old-Fashioned Vegetable Beef Soup Recipe - Food.com (4)

Old-Fashioned Vegetable Beef Soup Recipe - Food.com (5) Old-Fashioned Vegetable Beef Soup Recipe - Food.com (6)

Old-Fashioned Vegetable Beef Soup Recipe - Food.com (7) Old-Fashioned Vegetable Beef Soup Recipe - Food.com (8)

Old-Fashioned Vegetable Beef Soup Recipe - Food.com (9) Old-Fashioned Vegetable Beef Soup Recipe - Food.com (10)

Old-Fashioned Vegetable Beef Soup Recipe - Food.com (11) Old-Fashioned Vegetable Beef Soup Recipe - Food.com (12)

Ready In:





  • 1 lb beef stew meat
  • 1 onion
  • 3 celery ribs
  • 10 baby carrots (or a couple regular carrots)
  • 2 potatoes (peeled if you like)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 (14 ounce) cans diced tomatoes (I use salt-free)
  • 3 12 cups beef broth (or 2 14-oz cans)
  • 2 small bay leaves
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil (or any cooking oil)
  • 4 cups water
  • 2 teaspoons hot pepper sauce



  • Cut meat into small, bite-size (1/2") pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Questions & Replies

Old-Fashioned Vegetable Beef Soup Recipe - Food.com (13)

  1. Can I just cook the meat & add it later?


  2. Has anyone made this in a slow cooker?


  3. I want to add fresh grean beans. I was wondering if anyone had done this and the amount you used?

    Brian S.

  4. Perhaps I’m overlooking it….but I don’t see barley listed as an ingredient


see 14 more questions



  1. This was my first time attempting to make a Vegetable Beef Soup, but this recipe made it so easy! And it was OMG delicious!! I omitted the hot pepper sauce for personal preference and added a half can of tomato sauce; I also added extra potato and some cabbage, and it came out wonderful! Thanks for this great


  2. After reading the reviews and considering my personal preference, I decided to alter the recipe a wee bit. I used V8 juice instead of water ( I think that adding water to the recipe makes it a tad bit "watery" and it loses its consistency) and I also added an extra can of diced tomatoes. I seared the beef stew with olive oil, lemon pepper, and onion powder and proceeded to cook everything in a crockpot on high for 30 minutes and then turning it to low for about an hour and a half. The outcome was amazing so I gave it 5 stars because it is simple enough for anyone to make and the ingredients are spot on... Thank you for a thoughtless recipe for soup on this cold snowy day!

    KeKe G.

  3. This is a great vegetable beef soup. I really liked the little touch of spice from the hot sauce. I did add a pint of canned green beans. Thanks for the keeper.

    Mike McCartney

  4. Wow! This was wonderful! It's so tasty and yet easy to make. I left the hot pepper sauce out for dietary reasons, but it was still great. I'll be making this again throughout the winter. Thanks, Inkling, for this recipe.


  5. Finally! I found the recipe i've been looking for. Two small changes when i made it; used fresh garlic and instead of water used 4 cups v8 juice. SO GOOD. THANKS!

    Noelle Rae

see 91 more reviews



  1. My tweaks are in the post below

    • Old-Fashioned Vegetable Beef Soup Recipe - Food.com (25)

    Brandy M.

  2. After reading other tweaks, I used low-sodium V8 instead of water. I wanted more beef flavor, so next time I'll throw in an extra bullion cube. I used fresh garlic, browned the onion/celery/stew beef in bacon fat, and added a little worcestershire sauce. SO good!


  3. NO garlic powder! Use fresh garlic and it's great!??


  4. I use 32 oz beef broth, cut water by 1/2 cup, just for convenience sake. I get between 8-9 pints, and freeze some to keep on hand.

    Gerald D.

  5. I used the entire 32 oz carton of beef broth and reduced the water by 1/2 cup.


see 17 more tweaks


Marla Swoffer

Novato, California

  • 88 Recipes
  • 41 Tweaks





Our 50 Most-Saved Recipes

50 photos

How to Peel Peaches, 3 Ways

27 Healthy Lunches for Kids

20 Icelandic Recipes

View All Recipes

Old-Fashioned Vegetable Beef Soup Recipe  - Food.com (2024)
Top Articles
Latest Posts
Article information

Author: Kelle Weber

Last Updated:

Views: 5516

Rating: 4.2 / 5 (73 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Kelle Weber

Birthday: 2000-08-05

Address: 6796 Juan Square, Markfort, MN 58988

Phone: +8215934114615

Job: Hospitality Director

Hobby: tabletop games, Foreign language learning, Leather crafting, Horseback riding, Swimming, Knapping, Handball

Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.